Mexican Sopa De Fideos Vermicelli Mexican Style Recipes

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MEXICAN SOPA DE FIDEOS (VERMICELLI MEXICAN STYLE)

This side dish was always a favorite at my grandmother's house. when ever she did not want to make rice or potatos this was the dish. She would serve with pinto beans and a grilled meat and Oh so good. Somtimes we would just grab two tabelspoonfuls and drop & wrap in a soft flour tortilla with a few beans and some salsa on top....

Provided by Juliann Esquivel

Categories     Pasta Sides

Time 35m

Number Of Ingredients 12



Mexican Sopa de Fideos (Vermicelli Mexican Style) image

Steps:

  • 1. Heat oil in a large saute pan or skillet, Add the package of vermicelli to the oil and with a fork begin to brown your fine pasta. Keep heat at a medium low, so pasta will not scorch. Keep stirring until your vermicelli is pretty much golden brown. Now add the diced onions, garlic and cilantro. Keep mixing and stirring until the onions begin to get limp.
  • 2. Next step pull three whole tomatos from the can and mash down real good with a fork add to the vermicelli and continue to saute with the onion. Saute for about a mintue more.
  • 3. Now add all the reserved tomato juice from the can of whole tomato minus what ever tomato's remain. (Save for some other recipe) stir the vermicelli a little and now add the chicken broth and seasonings oregano, cumin, salt and pepper Mix everything real well and put your whole jalapeno right in the middle of the simmering vermicelli. Do not cut open the jalapeno. Reduce heat medium low and cover your pasta and let cook for about 15/20 minutes. After twenty minutes have passed uncover and fluff with a fork taste to see if seasonings are right. If pasta is still not cooked but somewhat dry add a little more chicken broth. Check vermicelli pasta to see if it needs more salt If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle. Leave jalapeno in the middle for garnish looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Enjoy
  • 4. If you use a larger pack of vermicelli then you will need to increase the chicken broth and add a little more salt.

1 pkg vermicelli mexican fideos (a very fine dry pasta)
1/4 c olive oil, light
1 medium vidalia onion or white onion diced small
2 clove fresh garlic mashed or put through a garlic press
1 can(s) whole tomatos in a can mashed down, not the real large can. i use hunt's
1 tsp fresh cilantro diced fine
1 1/2 can(s) chicken broth or homemade if available
1/4 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt & pepper to suit you taste
1 large jalapeno whole with the stem, rinsed but not cut nor seeded
1 tsp salt

SHORT CUT MEXICAN FIDEO (VERMICELLI)

This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta.

Provided by Amy_S

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5



Short Cut Mexican Fideo (Vermicelli) image

Steps:

  • Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 37.2 g, Cholesterol 0.7 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 693.2 mg, Sugar 2.6 g

1 tablespoon canola oil
2 tablespoons minced onion
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes tomato-flavored bouillon

VERMICELLI SOUP (SOPA DE FIDEOS)

Make and share this Vermicelli Soup (Sopa De Fideos) recipe from Food.com.

Provided by kolibri

Categories     Clear Soup

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6



Vermicelli Soup (Sopa De Fideos) image

Steps:

  • Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
  • Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
  • Add chicken, cook for 2-3 minutes or until heated through.

Nutrition Facts : Calories 174.5, Fat 4.3, SaturatedFat 1, Cholesterol 19.1, Sodium 692.4, Carbohydrate 20.4, Fiber 1.5, Sugar 2.4, Protein 13.1

1 tablespoon vegetable oil
8 ounces vermicelli, broken into pieces (fideo)
43 ounces chicken broth
2 cups water
16 ounces salsa
1/2 lb cooked chicken breast, chopped

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