Traditional Tex Mex Sopa Fideopasta Recipes

TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE

Steps:

• Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
• Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
• Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
• Add the chicken broth and stir.
• Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
• Check the salt and adjust to taste before serving.
• Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

TEX-MEX FIDEO

Steps:

• In a wide skillet, heat the oil over medium heat.
• Add onion and cook for 10 min, until quite reduced in size and golden, stirring occasionally.
• Add the garlic and cook for 1-2 min more.
• Break the vermicelli into short lengths (2 inches or so) and add them to the skillet as you do.
• Stir and cook for 3-4 minute They will turn opaque and then begin to brown.
• Stir them often, and when many of them are brown and the others are opaque, add the salt, pepper, cumin, green chilies, tomato sauce, and water.
• Bring to a boil over high heat.
• Cover and reduce heat to low and simmer for about 10 min or until the noodles are tender.

TRADITIONAL TEX-MEX SOPA FIDEO/PASTA

Steps:

• Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
• Add the onion and garlic. Cook about 2 minutes, stirring frequently.
• Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
• Add bullion cubes and ground cumin.
• Taste after bullion dissolves. Add salt and/or pepper, if desired.
• Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
• Consistency will be thickish, but still soupy.

FIDEO

Steps:

• Fry vermicelli in pan with oil and set aside (don't overbrown as to not make pasta tough.).
• in a pot, cook meat in some oil until brown with salt and pepper.
• add all ingredients in with meat, stir and cover for 3-5 minutes for pasta to soften.
• then cook uncovered for 15-20 minutes.
• don't overcook and don't stir or the pasta will turn to mush.

EASY GRILLED TEX-MEX BURGERS

Steps:

• Mix together ground beef, minced onion, Worcestershire sauce, chili powder, oregano, cumin, garlic powder, and Tabasco in a large mixing bowl.
• Shape meat into 4 patties, flattening out between sheets of waxed paper, if desired.
• Remove paper, and grill patties 6-8 minutes per side, or until they are well done.
• Serve each burger on a tortilla topped with a slice of cheese, some onion, some avocado, some jalapeno slices, and a little salsa.
• Fold edges of tortilla around bottom and sides of burger and serve!
• Note: If burger ends up too wide, just break off pieces from sides and stack them towards the middle of tortilla!

FIDEO SOPA CON PUERCO (FIDEO PASTA WITH PORK SOUP)

Steps:

• 1.In a boiling pan heat oil, once warm add fideo, garlic, cumin & red pepper flakes. Stir constantly, until fideo turn golden brown.
• 2.Once this is brown add water and tomato sauce. Stir often until the fideo is soft. You may need to add more water, to get to soup consistency because the noodles will absorb some of the water.
• 3. Then if you have left over chicken or pork chops heat them, cut them into thin slices and place with soup.
• 4.Serve with tortillas, sour cream & limes. Enjoy!

AUTHENTIC TEXAS BORDER CHILI

Steps:

• Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
• Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
• Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.