Best 5 Grandmas Fideo Recipes

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Embark on a culinary journey with Grandma's Fideo, a traditional Mexican soup that bursts with rich flavors and wholesome ingredients. This comforting dish features tender fideo noodles swimming in a savory tomato broth, complemented by the vibrant flavors of bell peppers, onions, and garlic. As you savor each spoonful, discover hidden treasures of succulent chicken or beef, adding depth and heartiness to this classic soup.

But Grandma's Fideo is not just one recipe; it's a collection of variations, each with its own unique twist. Delight in the classic Chicken Fideo, where tender chicken pieces take center stage, or explore the Beef Fideo, where succulent beef adds a robust flavor dimension. For those seeking a vegetarian option, the Vegetarian Fideo offers a medley of colorful vegetables, ensuring a satisfying and nutritious meal.

No matter which recipe you choose, Grandma's Fideo promises an explosion of flavors, a touch of nostalgia, and a heartwarming experience that will transport you back to cherished family gatherings. So gather your ingredients, prepare your taste buds, and embark on a culinary adventure with these delightful variations of Grandma's Fideo.

Let's cook with our recipes!

FIDEO



Fideo image

This fideo recipe was given to me by my mother in-law. It goes great with any meat dish including carne asada. I use this recipe in place of rice as my side dish.

Provided by TINYANT1

Categories     Side Dish

Time 21m

Yield 4

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (8 ounce) package fideo pasta
½ teaspoon ground cumin
½ teaspoon garlic salt
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 ½ cups water

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.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 46.6 g, Fat 8.1 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 543.2 mg, Sugar 4.7 g

SOPA DE FIDEO RECIPE



Sopa de Fideo Recipe image

Sopa de fideo is the ultimate Mexican comfort food and is super easy to make.

Provided by Charbel Barker

Categories     Appetizer     Main Course     Soup

Time 35m

Number Of Ingredients 14

4 Roma Tomatoes
1/4 White Onion
3 Cloves Garlic
3 Peppercorns
1 Jalapeno (Optional)
1 Tsp Oregano
1/4 bunch Fresh Parsley
1/2 Tsp Ground Cumin
7 oz Fideo pasta (or other thin pasta such as angel hair)
1 Potato (Cut into cubes)
1 Chicken Breast (Cooked and shredded)
Salt (to taste)
1 1/2 Tbsp olive oil
4 Cups Chicken Broth

Steps:

  • Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.
  • Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly
  • Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.
  • Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.
  • Add the shredded chicken and the parsley. Let boil for another 10 minutes.
  • Serve hot and garnish with fresh lime juice, and additional jalapeno slices.

Nutrition Facts : ServingSize 1 Cup, Calories 180 kcal, Carbohydrate 25 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 470 mg, Fiber 2 g, Sugar 2 g

GRANDMA'S FIDEO RECIPE - (4/5)



Grandma's Fideo Recipe - (4/5) image

Provided by nessienessa

Number Of Ingredients 15

1 package Fideo (vermicelli, fideo, conchas, stars, or ABC's)
2 tablespoons olive oil
3 1/2 cups chicken broth
1/4 onion, diced
1 small clove garlic, minced
1 tablespoon cumin
1 tablespoon garlic powder
1 (7-ounce) can tomatoes
1 (4-ounce) can tomato sauce
1/2 lemon
Salt
Pepper
Potatoes, diced and cooked (optional)
Ground beef, cooked (optional)
Steak pieces, cooked (optional)

Steps:

  • Brown the fideo in olive oil. Once you can tell the fideo is starting to brown, toss in the onions and the minced garlic. Quickly sauté together, being careful to not burn the garlic. You want to cook the onion with the fideo to give it some flavor. Saute until the onions are a little translucent. Add broth, then immediately add cumin, garlic powder, tomatoes and tomato sauce, and lemon juice. Add salt & pepper to taste. (Here is where you should also add your diced potatoes, cooked ground beef or cooked steak pieces if you want.) Bring to boil and then lower the heat. Simmer 15 minutes. Should be soupy. Enjoy!

ABUELA'S CHICKEN MOLE



Abuela's Chicken Mole image

My dear Grandmother taught me how to make this authentic chicken mole. I have changed the recipe from hers a bit and have been told by my family that mine is better than Grandma's ever was. Hope she doesn't come back to haunt me for saying that, but I do have to admit myself that my Mole is pretty darn good.

Provided by Melissa Turner

Categories     Other Sauces

Time 1h45m

Number Of Ingredients 8

5-6 chicken breast
water
4 Tbsp chicken base
5 heaping tablespoons ground mole
5 heaping tablespoons flour
5 Tbsp canola oil
1 heaping tablespoon creamy peanut butter
salt

Steps:

  • 1. In a large stock pot add water, chicken base, salt, pepper and chicken breast. Bring to a boil and cook for about an hour until chicken is no longer pink. Remove chicken and reserve broth for mole. Let the chicken cool for a bit then remove skins and bones. Shred chicken into chunks and set aside.
  • 2. In a small bowl mix together your mole and flour. Now in a dutch oven heat your oil on high. Once oil is hot whisk in your mole mixture. It will turn into a thick paste. Quickly start adding your chicken broth little bits at a time. Letting it rethicken after each addition. Repeat this process until you have a nice thick mole gravy. Turn off flame and whisk in a heaping tablespoon of creamy peanut butter to smooth out the bitterness of the mole (little secret ingredient). Taste and add salt if needed. Add your shredded chicken to your mole and done.
  • 3. Serve with tortilla's, refried beans, Sopa (spanish rice) or Fideo. Now here's another little tip for ya. Mexican's use tortilla's as silverware just as Chinese use chopsticks to eat with. I never put forks on the table when eating Chicken Mole. That's up to you, but you will find that ripping off a piece of tortilla and using it to scoop up your dinner makes it all just taste perfect. One last tip. Don't heat your tortilla's in the microwave. Cook them over an open flame. Just turn burner to low and plop the tortilla right on the burner. As soon as it starts to blacken flip and cook other side. Place cooked tortilla's in a folded kitchen towel to keep warm while you finish cooking the rest. Enjoy

CATALAN FIDEUà



Catalan Fideuà image

In Catalunya, the northeastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus. Instead of boiling the noodles Italian-style, the Catalan way is to cook them with only a small amount of liquid in a wide earthenware cazuela or paella pan. Here, the noodles are first browned in olive oil, then simmered in a rich fish and shellfish broth. It's a sort of cross between risotto and paella, and it's a dish for all lovers of Mediterranean fish soups in the bouillabaisse family. Broth is added at intervals as it is absorbed, but not much stirring is involved. A dab of garlicky allioli, the Spanish version of aïoli, is added to each soup plate before serving.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

Extra-virgin olive oil
2 onions, chopped (about 2 cups)
1/2 pound small shrimp, shell on
4 large garlic cloves, roughly chopped
3 small dried hot red peppers, or use 1 pinch cayenne
1/2 teaspoon fennel seed
1/2 teaspoon coriander seed
1 large bay leaf
A few thyme sprigs
Salt and pepper
2 tablespoons tomato paste
1 1/2 pounds meaty bones from cod, snapper or halibut, rinsed (or use boneless fish chunks)
12 clams
1 pound mussels, cleaned
1 pound fideus noodles (dry), or use Italian fedelini or spaghettini
Extra-virgin olive oil
Pinch of saffron crumbled into 1/4 cup water
1 pound mussels, cleaned, for garnish
1/2 pound large shrimp, shell on, for garnish (optional)
3 tablespoons chopped parsley
1 teaspoon orange zest
Allioli, for garnish (see recipe)

Steps:

  • Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
  • Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
  • Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
  • Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
  • Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
  • Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
  • If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
  • Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 921 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use a variety of vegetables: This will add flavor and nutrients to your fideo.
  • Don't overcook the fideo: It should be cooked through but still have a slight bite to it.
  • Season the fideo well: Use a combination of salt, pepper, and other spices to taste.
  • Serve the fideo with your favorite toppings: Some popular options include cheese, sour cream, and avocado.

Conclusion:

Grandma's fideo is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a budget-friendly meal. With a few simple tips, you can make a fideo that's sure to please everyone at the table.

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