Fideo is one of those dishes my mom made all the time growing up. She still makes it for my nephew all the time. But it’s not a dish I ever made on my own until I saw a friend post in on Facebook.
Then I was like man, I miss that stuff. So of course I had to go ahead and make some right away. I made it with my Aunt Rita’s beans recipe. And some homemade tortillas. Best. Thing. Ever. And the perfect meatless dish for Lent.
I snap chatted my niece when I was making it and she asked what that was. Spaghetti? Well, it does kind of resemble a Mexican spaghetti. It’s definitely a dish that makes me think of family and my roots.
1 tbsp canola oil
1 – 5 oz pkg Vermicelli noodles
1 – 8 oz can Tomato sauce, roasted garlic flavor
2 1/2 c Chicken stock
1/4 tsp Salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 tsp Cumin
Add oil to sauté pan. Heat over medium heat. Once oil is hot add noodles.
Cook, stirring constantly, until noodles get brown.
Add tomato sauce and chicken stock. Stir to combine. Cover, turn heat to medium and cook for about 15-20 minutes, stirring occasionally until noodles are soft.
Serve with pinto beans and tortillas.