This is a very old recipe around my home and in many other cities on the border. I used to eat this as a kid and I still enjoy it today. It is great as a side-dish or appetizer with Mexican food. It is also just a great snack. This is a vegetarian dish if you opt to use canola oil instead of lard. Also, note that you can use fideo (vermicelli) or any other type of small pasta such as small shells, alphabet, etc.
Provided by clashcity19
Categories Tex Mex
Yield 4-6 serving(s)
Number Of Ingredients 9
- Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
- Add the onion and garlic. Cook about 2 minutes, stirring frequently.
- Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
- Add bullion cubes and ground cumin.
- Taste after bullion dissolves. Add salt and/or pepper, if desired.
- Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
- Consistency will be thickish, but still soupy.
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2. In a large saucepan or Dutch oven, heat oil over medium heat. When the oil starts to shimmer, add the fideo. Sauté until golden brown, about 2–5 minutes. 3. Add tomato mixture and remaining chicken broth and bring soup to a boil. Reduce to a simmer and cook until noodles are al dente, about 10 minutes.
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Traditional Tex Mex Sopa Fideo/Pasta. This is a very old recipe around my home and in many other cities on the border. I used to eat this as a kid and I still enjoy it today. It is great as a side-dish or appetizer with Mexican food. It is... Author: clashcity19