Sunday, October 23, 2016

Homemade Fideo




2 tbsp. oil
1 package fideo
1/2 tsp. ground cumin
1/2 tsp. ground garlic
1 tbsp. knorr pollo
1 tbsp. Knorr tomate
4 oz. can tomato sauce
32 oz. Of chicken broth unsalted if salted reduce the amount of the knorr spices they have salt. + 2 cups water. I like my fideo soupy if you don't then do not add the water.


Heat oil in a saucepan over medium-high heat add the fideo and fry until golden browned. Once it has browned then add all of the above ingredients wet ingredients first, stir well. Bring to a boil and cover with pot lid, and cook until the fideo is tender about maybe 10 minutes to 15 minutes, taste to test for tenderness, be careful not to burn yourself.

Now yes it sounds weird but trust me it really makes your Mexican pastas taste so good. I use this secret ingredient that I've never told anyone I always just give you the way I would do it, or everyone does it... but here is my secret ingredient I use for all my Mexican pastas from conchitas, macaron, estrellitas, sometimes in my freshly made beans, and in my fideo it's Velveeta cheese yes Velveeta cheese...once your pasta is done turn off the heat and drop about 2 oz. Of Velveeta cheese mix until it dissolves.

I also add Velveeta cheese to my spaghetti meat sauce along with 1 cup of shredded cheese. There you go so the next time you make one of the Mexican pastas try it and you will love it...I've yet to try it in the rice. On this photo the black specs are black pepper I love adding black pepper to all of my foods on my plate. Mmmm
Enjoy

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A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡

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