Source: Mexican Traditional
Makes 4 servings.
Preparation time: 1 hour
Tips: Try fideos as a soup without baking step.
Mexican Fideos
Ingredients
Preparation
6 rolls dry fideo (coils of thin noodles)
1 medium onion, sliced thin
2 tablespoons vegetable oil
1 fresh serrano or jalapeño pepper
2 teaspoons consomate (chicken-tomato bouillon)
1 cup water
1 small can V-8 or tomato juice
1 cup cooked chicken pieces (optional)
1 cup sour cream
1 cup Chihuahua cheese, grated
water, enough to cover fideo noodles
salt and pepper to taste
1. In a saucepan heat the vegetable oil. Add fideo rolls and slightly brown on both sides. Remove and set aside. With a knife, make a slit lengthwise on the fresh pepper. Saute onions and pepper until transparent. Return fideo rolls to pan.
2. Mix 1 cup water with consomate and the V-8 or tomato juice, pour over fideos. Add enough water to cover fideos. ( For a strong tomato flavor you may replace some of the water with can tomato sauce). Bring to a boil, reduce heat and simmer until almost all the water is gone and noodles are cooked and soft. Gently stir noodles during beginning of cooking to loosen rolls.
3. Grease a oven proof plate. Gently toos cooked noodles, chicken , sour cream and grated cheese.
4. Bake at 350 F degrees for about 20 minutes or until hot and cheese has melted.
Serve at once.
NOTE: 1) Fideos can be serve as a soup, follow direction to step 2 using more liquid to cook. Cook until fideos are tender and some liquid is left.
