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Fideos (Mexican Pasta Soup) Recipe

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This recipe for Fideos (Mexican Pasta Soup), by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Rogers
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (7 oz) American Beauty Fideo Cortado (Fino) or Angle Hair Fettucine
vegtable oil
2 ripe plum tomatoes chopped (about 1 cup)
1 sml white onion quarted
2 cloves garlic minced
1 - 2 serrano chiles minced (optional)
1 Tbsp. crushed oregano
dash of Cumin powder
6 c. of water with about 1/4 cup of Magee boullion powder

Directions:
Directions:
- In a blender, puree tomato, onion, garlic & chile. In a heavy sauce pan, heat enough oil to cover bottom of pan over medium heat. Add Fideos and brown them stirring constantly. Be careful, they will brown quickly. Take Fdeos out w/spatula onto paper towel and let drain of oil. Drain oil from pan. Stir in blended tomato mixture, cook 2 mins. Add the 6 cups of water, salt to taste, bring heat to boiling, then reduce heat to LOW. Slowly add Fideos and make sure they are spred-out evenly in the tomato mixture. Cover and cook for about 10 mins or until the Fideos are tender. Do not boil the soup.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
- Some like this soup to be heavy tomato-based. If so, add a small can of tomato sauce. Also, in place of the serrano chilies, you may add a sml can of chopped green chile before you add the Fideos. The 7 oz pkg of Fideos is very small, so you have to buy several to feed a family. If using a pkg of angle hair fettucine, you would have to double/tripple ingredients. I use to use a lg pkg of Fedios that were shaped in a figure eight (8) form. I cannot find them any more. I liked them because they were easy to brown and place in the liquid. When the soup was done the fedios would come out long and tender similar to spagetti. This is a traditional dish of my mother's family and mine. It can be served with flour tortillas or French bread. Our grandson, Braxton, loves for me to prepare this for him!

 

 

 

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