Fideos is a dish that was a staple in my house growing up. We often had them as a main dish when my Dad was our of town, but they also make a great side dish. They are quick, easy, and delicious.
Here’s what you will need:
1 16 oz can of stewed tomatoes
1 can of well blended salsa (like El Pato in the green can)
1 can of chicken stock
1 – 7 oz package of fideos (found in the mexican section of the grocery store).
2 tbsp of butter
1/2 tsp garlic salt or Santa Maria seasoning
Dice onion (if you have picky eaters you can leave the onion larger for easy removal :)).
Using a large skillet, turn your heat to medium.
Open package of fideos pour into skillet.
Add diced onion and butter.
Stir noodles, onion, and butter until noodles are golden brown. Once the noodles start to brown, they will cook quickly so you will want to stir continually.
Remove pan from heat.
Open can of chicken stock, stewed tomatoes, and El Pato.
Move pan back to heat, add chicken stock, add stewed tomatoes (squishing tomatoes in your hands to break them up), add 1/3 of the can of El Pato.
Tip: for spicier fideos add more salsa, for milder add less.
There should now be enough liquid to completely cover the noodles, if there is not, add water until noodles are covered.
Allow liquid to come to a slow boil, stirring constantly to prevent sticking. Once the liquid is absorbed and the noodles appear “dry”, the fideos are ready to eat!