FIDEO CON POLLO RECIPE | How to make Fideo | Fideo and Chicken Recipe | Sopa de Fideo
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INGREDIENTS
3 lbs chicken
2 - 5 oz boxes of Fideo
1 zucchini
1 carrot
1 large potato
1/2 onion
1 scallion stalk
6 cups chicken broth (I used water and Knorr chicken bouillon base)
*use only 4 cups broth for drier fideo
9.3 oz crushed tomato
2 cloves minced garlic
1 tsp garlic powder
1 tsp onion powder
1/2 ground cumin
salt and pepper to taste
3.2 Quart Red Pot (smaller than the one in the video)
TIPS
**use a pot or pan with a lid
**toast vermicelli noodles low and slow
**toast noodles until brown (not golden brown)
**toasting will ensure noodles don't get soggy and mushy
**sautee potatoes and carrots to ensure they cook through
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MUSIC
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Fideo con Carne ????Tex Mex Comfort food! Make this when you need some comfort in your tummy!
Hello everyone!! Hope you are having a wonderful day! I want to share this recipe as it has been a good old favorite. Fideo Con Carne is something I grew up eating and I’m happy to share how I make this dish! ????
This is a classic Texas meal that is well known here in the state of Texas. It’s comfort in a bowl. This is an easy and delicious soup and it soothes that craving for comfort. Let’s make a traditional TexMex dish to satisfy your tummy.
For the ingredients:
7 oz. package of Fideo noodles
1 lb ground beef
1 tbsp vegetable oil
1 large potato cut into cubes
2 large tomatoes
1 Serrano or Jalapeño pepper
2 garlic cloves
1/4 piece of a large onion
A handful of cilantro
1 tbsp chicken bullion
1-2 tsp tomato chicken bouillon
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cumin powder
Total of 5 cups of water
Salt and pepper to taste
SOPA DE FIDEO, The Mexican SOUP that everyone should know how to make| EASY MEXICAN Noodle soup
Hello and welcome, today I’ll be showing you The Mexican Soup recipe that everyone should know How to Make. This is an easy affordable recipe that is perfect any day of the week. You can find ingredients and details for this recipe ⬇️ I encourage you to get your cup of water while we prepare this delicious recipe. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love, Steph, and Cloud ????
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2nd recipe to our series of Mexican soups everyone should know how to make-
????You can make this whole recipe in under 20 mins
Ingredients for Video soup
1 7oz bag of Fideo a.k.a Vermicelli
6 Cups of chicken broth
4 Roman tomatoes or 1 8oz can of tomato sauce
3 garlic cloves
Small bunch of cilantro
Serve with- corn chips or corn tortillas, a little lime, and chiltepines or spice of choice
Suggested recipes:
chicken broth recipe used in video
Peach drink recipe-
Tip‼️
Have a lot of fun when making this recipe ????
By using fresh chicken broth you’ll achieve a thicker creamy broth. If you prefer a lighter broth add an additional 2 cups of water and adjust salt to taste by using 1/2 Tbsp chicken bouillon or 1 tsp salt : )
Please make all recipes comfortable for your home Corazón
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
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Sopa Seca de Fideo: Toasted Pasta with Mushroom, Roasted Tomato and Two Chiles
RECIPE ????
When someone makes fideo seco, as this dish is often called in central Mexico, they’re usually thinking about rich creaminess shot through with canned chipotle, maybe some chorizo. The noodles—toasted and simmered in the tomatoey sauce—become the perfect, buoyant vehicle for all that flavor. But don’t think of the “seca” part of the Spanish title as indicating that the dish is dry, as that word would translate into English. Instead, this preparation—which we’d all recognize as looking more-or-less like a typical, not-too-saucy pasta dish—is dry in comparison to the more typical way of serving fideos, which is in a brothy soup. And that soup is one of the most common and comforting family meals in Mexico. In fact, I’d go as far as to say that it’s Mexico’s version of our planet’s restorative chicken soup, except that Mexico loves chicken soup too—of course, served with spoonfuls of raw onion, green chile and cilantro, plus a big squeeze of lime. Mexico simply loves dishes that are soupy.
Now, about the toasting of noodles—or the use of noodles at all in Mexican cooking. Though traditional Mexican cooks aren’t known for pasta dishes, the vermicelli-like dried pasta called fideos is a pantry staple. It is in parts of Spain, too (another country with few pasta specialties), where the same fideos are found in a paella-like preparation called fideuá. And in that preparation, they toast the dry pasta in oil, just as they would rice, which brings us all the way to Mexico and its toasted pasta fideo dishes.
While I admit that there is something thoroughly craveable about the most traditional fideo seco dish, topped with dollops of crema, grated añejo cheese, crispy chorizo and cubes of avocado, this version gives it a run for its money. Same chipotle-infused sauce enriched with caramelized onions, mushrooms and bits of dark pasilla chile, then strewn with goat cheese, crema and herbs. All that said, crispy chorizo, diced avocado and añejo cheese wouldn’t be at all out of place here, should you want to add them.