I am participating in a 6 week challenge called Elf For Health and today is Meatless Monday. Yesterday evening I sat and tried to figure out what I would be making. We have so much turkey left over from Thanksgiving and not using it today feels wasteful but I think I’m gonna freeze whatever we haven’t used
Anyway, I grew up on Fideo. It’s basically what I consider Mexican Spaghetti. I love it! I always forget that I know how to make it. It’s also GREAT on a cold winter day!
1 tablespoon canola oil
1 box of vermicelli
1 8oz can of tomato sauce
2 cups water
1 tsp Ground Cumin
1 tsp onion powder
1 tsp chili powder
1 tsp ground black pepper
Salt to taste
In a medium saucepan heat oil on medium, add the box of vermicelli and all the spices except salt. Allow the vermicelli to toast up a little and the spices to “bloom”. Next pour in the entire can of tomato sauce and 2 cups of water ( I use the tomato can to measure the 2 cups =4 cans)
Let simmer for 8 minutes. Add a pinch of salt, stir and taste the “soup”. When the soup taste is to your liking then your Fideo is done.
P.S. You can also add whatever veggies you like.
I love to serve my Fideo in a bowl over a corn or flour tortilla. It’s the best!