Fideo
"A kind of Mexican stew with pasta. One of my favorites."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 lbs cubed beef stew meat
- 10 ounces vermicelli
- 1⁄3 cup oil
- 3 cups water
- 1 (12 ounce) can whole tomatoes
- 2 garlic cloves (minced)
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1 medium chopped bell pepper
- 2 teaspoons salt
directions
- Fry vermicelli in pan with oil and set aside (don't overbrown as to not make pasta tough.).
- in a pot, cook meat in some oil until brown with salt and pepper.
- add all ingredients in with meat, stir and cover for 3-5 minutes for pasta to soften.
- then cook uncovered for 15-20 minutes.
- don't overcook and don't stir or the pasta will turn to mush.
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Reviews
-
Yummmyyy! I cooked this with cubed chicken instead of beef and I also added a can of Rotel to add a spicy kick! Thanks -
This dish brought back a lot of good memories of my grandmother's cooking.
Tweaks
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Yummmyyy! I cooked this with cubed chicken instead of beef and I also added a can of Rotel to add a spicy kick! Thanks
RECIPE SUBMITTED BY
I love to cook. I enjoy pretty much any type of cooking...not a very handy baker though. I really enjoy cooking with my smoker pit. Growing up in Texas, I got plenty of practice at it. I also love traditional Mexican food. Not the Tex-Mex stuff. I am half Mexican and my grandmother has heavy influence in my cooking. My favorite dish is Pollo con Calabaza. My grandmother would cook this and time felt like it stood still.
