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Fideos is a traditional Mexican or Spanish noodle dish.
The term actually refers to the type of noodle that is used; a very thin, vermicelli-like noodle.
You can find them in any Mexican market and some supermarkets as well.
If you can't find true fideos noodles, vermicelli or capellini pasta work just fine.
I love this recipe because it calls for those wonderfully spicy and smoky chipotle chilies.
Using the same basic cooking method as for Spanish rice, the noodles, onions, and garlic are fried in oil and then simmered with stock, chilies, and tomatoes until cooked.
Serve it anytime you would serve mexican rice or make it the main dish with beans, warm flour tortillas, and a big green salad on the side.
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Fideos
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Grilled Tuna Fajitas
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Simmered Black Beans
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Leafy Green Salad with Jicama, Avocado, Orange Slices, and Toasted Pumpkin Seeds
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Ingredients
1/4 cup olive or vegetable oil
1/2 pound fideos noodles or vermicelli, broken up into 2 inch pieces
1 small onion, finely chopped
2 garlic cloves, minced
4 cups vegetable stock
a 14 ounce can of tomatoes, drained and coarsely chopped
1 canned chipotle chili (in adobo sauce), finely chopped
1 teaspoon dried oregano
salt and pepper
1/2 cup freshly grated parmesan cheese
1/2 cup chopped fresh parsley leaves
Cooking Instructions
Heat the oil in a large pot over medium-high heat until it is hot.
Add the pasta and cook, stirring constantly, until the noodles begin to brown (about 1 minute).
Add the onion and garlic and continue to cook until the onion begins to wilt (about a minute longer).
Add the stock, tomatoes, chili, oregano, and salt and pepper to taste and bring to a boil.
Reduce the heat and simmer until most of the liquid is absorbed (about 10 minutes).
Transfer to a serving dish and sprinkle the cheese and parsley over the top.
Makes 4 servings
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