Ingredients
2 tbsp oil
1 package fideo/vermicelli 7oz
3 roma tomato
1 jalapeño
½ onion
5 cloves garlic
1 tbsp tomato or chicken bouillon
1 tbsp tomato paste
½ cup water + more water as needed
Chorizo
Avocado
Queso Fresco
Crema
Cilantro
Lime
Directions
Step 1
To a blender add the tomatoes, jalapeño, onion, garlic, tomato bouillon, tomato paste and half cup of water. Blend until smooth.
3 roma tomato
1 jalapeño
½ onion
5 cloves garlic
1 tbsp tomato or chicken bouillon
1 tbsp tomato paste
½ cup water + more water as needed
Step 2
To a large skillet on medium low heat, add the fideo and toast it for about 5 minutes, or until mostly golden brown all over.
2 tbsp oil
1 package fideo/vermicelli 7oz
Step 3
Add the puréed tomatoes to the fideo and mix in. Cook uncovered for 12-15 minutes, stirring every couple of minutes and adding water as needed. I added about an extra 1/2 cup of water.
Step 4
You can cook up any protein of choice, I cooked up chorizo.
Chorizo
Step 5
To serve the fideo, plate it up, top with the chorizo, crema, avocado, queso fresco, cilantro & a fresh squeeze of lime juice.
Avocado
Queso Fresco
Crema
Cilantro
Lime
