Recipe: Fideo Laredo
Found this one on Food.com, (link goes to correct page), and it sounded so good – just had to try it. First, in our kitchen, then later on will make some more tweaks and give it a shot outdoors. 😉
This is the picture on-line that attracted me.
“Fideo” is Spanish for “noodles”.. In Mexico, the tradition is to saute some onion in oil, (lard, fat), possibly with some pepper, then place the dry fideo in the pan and fry it until most is golden brown before introducing any liquids. Since this particular recipe adds beef – the fideo, (I will use vermicelli), is browned separately..
The first thing I “tweaked” was the pasta – the original recipe calls for 4 ounces angel hair pasta and 8 ounces orzo pasta. 😉 Also, I don’t care for garlic salt.. Never use the stuff. Finally, I replaced the 30 oz (total) diced tomatoes with 3 10 oz cans of Rotel which we always prefer.
Labels: Main Dishes
- 1 lb ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground red pepper
- 1/2 tablespoon cumin
- 1 teaspoon garlic powder
- 1 tablespoon Gooba Dust from Phil’s BBQ **optional but I love the stuff
- 2 tablespoons olive oil
- 16 oz vermicelli (fideo) – we do love pasta!
- 1 onion (chopped)
- 2 teaspoons diced jalapeno
- 1 (4 ounce) can diced green chilies
- 3 (10 ounce) cans Rotel diced tomatoes with Chiles
- 2 cubes beef bouillon **I consider this or powdered bullion to be optional
- 2 cups hot water
- 1 cup sharp cheddar cheese (grated for garnish)
- Brown ground beef with onion and bullion cubes, when almost done, drain, than add chili powder, red pepper, cumin, garlic powder, onion, garlic and jalapeno. Stir and finish browning.
- Set beef mixture aside.
- In a large deep skillet with a lid, heat oil and add fideo, (broken into small pieces). Breaking it up is important for browning the pasta without burning. 3 ” pieces seem to be about right to me. I tried longer on this first pass and burned a few strands – a lesson I shall NOT forget.
- Stir constantly for 2-3 minutes, allowing most of the fideo to brown lightly.
- Turn heat down to medium and add 2 cups of HOT water, (it WILL sizzle, be careful).
- Add beef mixture to skillet with pasta.
- Add canned tomatoes juice included.
- Add canned green chilies.
- Place lid on skillet and let simmer for 20-30 minutes, until pasta is cooked.
- Top each bowl served with grated cheddar cheese. (We use a grated Mexican blend of cheese).
Here is what ours looked like on the stove-top:
And plated up, (bowled ;)):
Note: I *love* Pace brand Picante Sauce and we keep it in the house constantly. Some folks don’t care for it, otherS like to add their own hot sauce like Tapatillo. We keep both handy. 😉
This is a pretty good main dish – but it absolutely CRIES for side-dishes, starting with a good salad. You might want to put out some home made garlic toast with it.
Urrp.. Not bad – lots of leftovers since only Heidi and I are here this evening, hoping its like Chili or good Spaghetti and tastes even better on the 2nd day! 8) Am already scheming about how I will handle moving this recipe outdoors, using my Lodge Logic Combo-cooker and a new grill.