SOPA DE FIDEO RECIPE
Sopa de fideo is the ultimate Mexican comfort food and is super easy to make.
Provided by Charbel Barker
Categories Appetizer Main Course Soup
Time 35m
Number Of Ingredients 14
Steps:
- Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.
- Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly
- Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.
- Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.
- Add the shredded chicken and the parsley. Let boil for another 10 minutes.
- Serve hot and garnish with fresh lime juice, and additional jalapeno slices.
Nutrition Facts : ServingSize 1 Cup, Calories 180 kcal, Carbohydrate 25 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 470 mg, Fiber 2 g, Sugar 2 g
MEXICAN SPAGHETTI (ESPAGUETI ROJO)
Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!
Provided by Mely Martínez
Categories Main Dish
Time 35m
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot with 4 quarts of boiling water and 1 teaspoon of salt. Cook according to the package instructions until it is AL DENTE, usually about 6 minutes. Remove the pot from the heat. The pasta should not be overcooked at this point, remember that it will keep cooking in the sauce.
- To make the tomato sauce, begin by bringing 4 quarts of water to a boil in a large pot. Add the tomatoes and cook for about 8 minutes. Remove the tomatoes from the water and discard the tomato skins.
- Place the tomatoes in a blender along with the garlic and onion. Process until you have a smooth sauce.
- Heat the Mazola® Corn Oil in a large frying pan. Using a strainer, pour the tomato sauce into the pan. Cook for about two minutes at medium-high heat. Stir in the Mexican Oregano and the Chicken Bouillon granulates. Check the seasoning to see if it needs more salt. Keep in mind that the chicken bouillon already has salt.
- Drain the pasta and add it to the skillet with the tomato sauce. Keep cooking for 2 more minutes at low heat. Let the pasta absorb some of the tomato juices before serving. To serve the pasta, top it with about 1 tablespoon (per plate) of the Mexican cream and garnish it with crumbled Queso Fresco and some parsley.
- Easy Mexican spaghetti with homemade tomato sauce, this recipe use ingredients many of you maybe already have in your kitchen! Simply Delicious!
Nutrition Facts : ServingSize 1 portion, Calories 375 kcal, Carbohydrate 56 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 1165 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 5 g
SOPA SECA: MEXICAN NOODLE CASSEROLE
Made by lightly frying vermicelli noodles and then cooking them in a rich broth flavored with spices, chipotle and tomatoes, sopa seca is considered comfort food in Mexico. We added smoked turkey to the mix, topped the noodles with grated Cheddar, and finished cooking in the oven for a cheesy, bubbly finish.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved
SKINNY MEXICAN GROUND BEEF AND NOODLES
64% less sat fat • 56% less cholesterol than the original recipe. Tasty Mexican flavors fill this hearty casserole. Take it to your next potluck-no one will guess it's a lightened recipe!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
- Meanwhile, in a large skillet, cook meat and garlic until meat is browned, stirring to break up meat as it cooks. Drain off fat.
- Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder. Transfer mixture to a 1 1/2- to 2-quart casserole or baking dish.
- Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
- In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 45 mg, Fiber 6 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Cup, Sodium 510 mg, Sugar 4 g, TransFat 0 g
MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)
This Fideo Soup With Chicken, made with a recipe from America's Restaurant in Harlingen, can be served as a soup or stew depending on the amount of broth used. America Rangel uses one or two chicken pieces per serving, and serves this with warm corn tortillas and refried beans. Courtesy of Eagle News Services via our local newspaper.
Provided by Molly53
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
- Drain and reserve broth.
- While the chicken is cooking, heat the oil in a large skillet.
- Sauté the fideo in oil a few minutes until lightly browned over medium heat.
- Add onion and bell pepper pieces and cook until onion is translucent.
- Add cooked vegetables and noodles to the cooked chicken pieces.
- Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
- Finish with more seasonings (cumin, salt, garlic, to taste).
- Can be garnished with cilantro and/or jalapeño.
Nutrition Facts : Calories 590.9, Fat 20.3, SaturatedFat 5, Cholesterol 136.5, Sodium 274.5, Carbohydrate 73, Fiber 4.5, Sugar 4.8, Protein 28.5
MEXICAN LASAGNA
I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.
Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
MEXICAN NOODLE LASAGNA
Make and share this Mexican Noodle Lasagna recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Layer bottom of baking dish with 4 cooked lasagna noodles so each noodle is overlapping a little. Pour on a little taco sauce just to wet.
- Mix pinto beans, cilantro, pepper jack cheese, poblano and red peppers.
- Cook ground meat with onion and taco seasoning.
- Scoop 1/2 of meat mixture on to first layer of noodles. Sprinkle Mexican mix cheese, then add 4 more noodles on top.
- Add more taco sauce to wet noodles then scoop bean mixture onto noodles.
- Place last 4 noodles and the remaining beef on top sprinkle remaining Mexican mix cheese, green onions and black olives. Add remaining taco sauce if desired. (Your final layer should be meat layer not noodles).
- Cover with foil so cheese doesn't burn and noodles don't dry out.
- Bake 30 minutes in preheated 325°F oven.
- Serve with sour cream (optional).
Nutrition Facts : Calories 512, Fat 30.5, SaturatedFat 15.8, Cholesterol 104.9, Sodium 562, Carbohydrate 24.4, Fiber 7.8, Sugar 3, Protein 35.3
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