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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fideo (Mexican Vermicelli) Recipe

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This recipe for Fideo (Mexican Vermicelli) is from Fitch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Corn Oil
2 7 oz. bags of Fideo
2 tsp. minced garlic
1/2 cup chopped onion
1 box chicken broth
1 can Rotel tomatoes
cumin
Directions:
Directions:
Cover bottom of large skillet with corn oil and heat. Add Fideo to hot oil and brown, stirring to keep from burning. Add minced garlic and onion. Continue to stir. When Fideo appears lightly toasted and onions look translucent, add chicken broth. Keep stirring. Add Rotel tomatoes and cumin to taste. Cook about five minutes.

Fideo will cut with a fork. Good alone or with chicken, shrimp or pork.

 

 

 

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