Best 4 Fideos A La Mexicana Recipes

FIDEO

Steps:

• Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
• Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

FIDEOS A LA MEXICANA

Steps:

• In a Dutch oven cook the onion and garlic in 1 Tablespoon olive oil until tender.
• Remove onion and garlic and set aside.
• Add remaining oil to pan; cook vermicelli half at a time until golden.
• Add onions and garlic to vermicelli in pan; stir in broth, undrained tomatoes and pepper.
• Heat to boiling, reduce heat, cover and simmer 15 to 20 minutes or until pasta is tender. (Check liquid level about halfway through and stir so you don't get burnt spots!).
• Transfer to serving dish and top with cheese.

FIDEO (MEXICAN SPAGHETTI)

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
• Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
• Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

BISTEC A LA MEXICANA

Steps:

• Make the salsa without the lime juice.
• Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
• Cut the other tomato into ¼ inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
• Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about ½ cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.