Fideo is Spanish for “noodle”, and this dry noodle soup is a comfort food staple in central Mexico and across the country. With no liquid, it may seem odd that it’s called soup at all, but the noodles have soaked it all up.
2 Tbs (30 mL) oil
250 g vermicelli
2 medium Roma tomatoes
1 garlic clove
3 cups (720 mL) chicken stock or water
100 g grated cheese
1 large avocado, for garnish
Salt and pepper
- Heat oil in a large saucepan. Add vermicelli and cook until medium brown, then drain and set aside.
- In a blender, purée the tomatoes, onion and garlic. Add to the saucepan and mix with the vermicelli. Cook for 3 minutes over medium heat, add the chicken stock and cover the pan. Continue cooking until the noodles are tender and dry, around 20 minutes. Make sure that the liquid is absorbed and the noodles are not sticking to the pan, if necessary add more chicken stock or boiling water until done. Season to taste.
- To serve, sprinkle with cheese and add avocado cut in wedges.
- Ingredients as above for simple Fideo, plus 2 cups cooked black beans with their broth
- Repeat step 1 and 2.
- Reheat the beans and add to the soup just before serving. Let cook for a couple of minutes and serve with cheese and avocado wedges
- Ingredients as above for simple Fideo, plus 150 g chorizo sausage, casing removed and diced small.
- Heat the oil in a large saucepan, add chorizo and sauté over medium heat for 5 minutes. Transfer to a plate and set aside. Using the same oil, add the vermicelli and brown.
- Drain the oil and set aside, and continue with step 2 above. When boiling, reduce the heat and add the chorizo, salt and pepper to taste, and cover the pan. Continue cooking until the noodles are tender and dry.
- Serve with cheese and avocado wedges.