Classic Fideo
Classic Fideo
Ingredients
For the Fideo
- 8 ounces fideo pasta, vermicelli broken into 1-inch pieces
- 2 tablespoons vegetable oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, peeled and minced
- 15 ounces tomato sauce
- 3 cups water
- 1 tablespoon chicken bouillon, or 1 cube
- 1/2 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup Cotija cheese, crumbled
Instructions
- 1
Prepare all ingredients: chop the onion, mince the garlic, chop the cilantro, slice the avocado, cut the lime into wedges, and crumble the Cotija cheese. Set garnishes aside.
⏱️ 10 min
- 2
Heat the vegetable oil in a large pot or deep pan over medium-high heat. Add the fideo pasta and stir constantly with a spatula, browning it evenly until it turns golden brown, about 3-5 minutes. Be careful not to burn the pasta.
⏱️ 5 min
- 3
Add the chopped onions to the pan with the browned fideo. Sauté for 3-4 minutes until the onions become translucent.
⏱️ 4 min
- 4
Stir in the minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic burn.
⏱️ 1 min
- 5
Pour in the tomato sauce and water. Add the chicken bouillon and salt. Stir all ingredients together to combine thoroughly.
⏱️ 2 min
- 6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
⏱️ 12 min
- 7
Once cooked, remove from heat and let it rest for a minute. Serve the fideo hot in bowls, garnished generously with fresh chopped cilantro, sliced avocado, lime wedges, and crumbled Cotija cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fideo
For the Fideo
- 8 ounces fideo pasta, vermicelli broken into 1-inch pieces
- 2 tablespoons vegetable oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, peeled and minced
- 15 ounces tomato sauce
- 3 cups water
- 1 tablespoon chicken bouillon, or 1 cube
- 1/2 teaspoon salt, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup Cotija cheese, crumbled
Instructions
- 1
Prepare all ingredients: chop the onion, mince the garlic, chop the cilantro, slice the avocado, cut the lime into wedges, and crumble the Cotija cheese. Set garnishes aside.
⏱️ 10 min - 2
Heat the vegetable oil in a large pot or deep pan over medium-high heat. Add the fideo pasta and stir constantly with a spatula, browning it evenly until it turns golden brown, about 3-5 minutes. Be careful not to burn the pasta.
⏱️ 5 min - 3
Add the chopped onions to the pan with the browned fideo. Sauté for 3-4 minutes until the onions become translucent.
⏱️ 4 min - 4
Stir in the minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic burn.
⏱️ 1 min - 5
Pour in the tomato sauce and water. Add the chicken bouillon and salt. Stir all ingredients together to combine thoroughly.
⏱️ 2 min - 6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
⏱️ 12 min - 7
Once cooked, remove from heat and let it rest for a minute. Serve the fideo hot in bowls, garnished generously with fresh chopped cilantro, sliced avocado, lime wedges, and crumbled Cotija cheese.
⏱️ 1 min