Ressurected from the past...The Obligatory Recipe Thread
Richard
My family has always called this “Fideo” (there versions of this all over the southwest though)…my Mom has made one version or another of this my entire life. This is the current and by far the best version so far. Most of these ingredients are readily available in the southwestern US. But any could be replaced by local ingredients too. Its quick, spicy, tasty..totally vegetarian…we use this as meal once a week..at least.
~ 2 pkg ‘Fideo” …..this comes in small yellow cardboard boxes…its an enriched macaroni product in the pasta section of the grocery (you could sub any vermicelli though)
~1 can chopped tomatoes
~ 2 small cans “Herdez Salsa Casera”….this is a serrano chile based salsa…not as sweet as other salsas
~ 2 small cans “Hatch Green Chiles”….whole, roasted….don’t get the pre-chopped stuff, its mushy…just slice the whole chiles to a ½ “ dice & save…Save the juice in both cans! (Its chile season right now and Hatch Chiles are showing up in the stores…being roasted on site in many of them. If you have access to those…grab them instead!)
~16 oz water
~Extra Virgin Olive Oil
---------------------------------
In a large saucepan or deep skillet…add enough oil to cover the bottom, heat on med high temp..then add the pasta and brown it..stirring gently to brown on all sides and to minimize breakeage. (I like my pasta pretty heavily browned, it gives the dish a nutty taste…but brown, that’s just me) Season this to taste while browning. I use powdered garlic, red chile flakes and
black pepper.
Once the pasta is browned….add in the tomatoes, slices chiles & saved juice. Then add both cans of the salsa and 16 oz of water (or one bottle)….stir well…
Bring to a boil, then reduce heat and simmer for 15 min or so. Turn heat off, cover with a lid and let stand for 10-15 min.
Your ready….this is a great left over also. In fact, its even better the next day in my opinion. When we were kids, my brother and I would wrap a flour tortilla around some warmed fideo…voila..lunch…beats a sandwich any day.
Richard
Richard
My family has always called this “Fideo” (there versions of this all over the southwest though)…my Mom has made one version or another of this my entire life. This is the current and by far the best version so far. Most of these ingredients are readily available in the southwestern US. But any could be replaced by local ingredients too. Its quick, spicy, tasty..totally vegetarian…we use this as meal once a week..at least.
~ 2 pkg ‘Fideo” …..this comes in small yellow cardboard boxes…its an enriched macaroni product in the pasta section of the grocery (you could sub any vermicelli though)
~1 can chopped tomatoes
~ 2 small cans “Herdez Salsa Casera”….this is a serrano chile based salsa…not as sweet as other salsas
~ 2 small cans “Hatch Green Chiles”….whole, roasted….don’t get the pre-chopped stuff, its mushy…just slice the whole chiles to a ½ “ dice & save…Save the juice in both cans! (Its chile season right now and Hatch Chiles are showing up in the stores…being roasted on site in many of them. If you have access to those…grab them instead!)
~16 oz water
~Extra Virgin Olive Oil
---------------------------------
In a large saucepan or deep skillet…add enough oil to cover the bottom, heat on med high temp..then add the pasta and brown it..stirring gently to brown on all sides and to minimize breakeage. (I like my pasta pretty heavily browned, it gives the dish a nutty taste…but brown, that’s just me) Season this to taste while browning. I use powdered garlic, red chile flakes and
black pepper.
Once the pasta is browned….add in the tomatoes, slices chiles & saved juice. Then add both cans of the salsa and 16 oz of water (or one bottle)….stir well…
Bring to a boil, then reduce heat and simmer for 15 min or so. Turn heat off, cover with a lid and let stand for 10-15 min.
Your ready….this is a great left over also. In fact, its even better the next day in my opinion. When we were kids, my brother and I would wrap a flour tortilla around some warmed fideo…voila..lunch…beats a sandwich any day.
Richard