There is a distinct flavor and it is quite sweet and delicious. favored in Venezuela. To serve, place the quesillo upside-down on a dish and top with liquid.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon canola oil
- 2 tablespoons minced onion
- 7 ounces vermicelli pasta
- 4 cups chicken stock
- 2 cubes tomato-flavored bouillon
Instructions
- Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 693 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Excelent! This is the go-to recipe for fideos or shaped short pasta in Mexico. It can work with just water instead of the stock, but definitely better with it. And from this basic recipe you can add your touch, adding veggies or shreded chicken, potatoes, cooked beans, chorizo, or some leftover stew.
I used canned diced tomatos for 2 cups of water. I like it more on the drier side, so I used 1 & 1/2 cups water. Really simple and yummy…. Also this is how my grandmother made it
Great one pot weeknight dinner. I browned chicken thighs with the onion, toasted pasta in another pan then added the rest of the ingredients to simmer. I used scoop of Better than Buillon to avoid MSG in buillion cubes.
Very good recipe.Have made it many times .
Loved it, so did everyone else. Only thing i had a hard time with was browning the pasta.
I make it slightly different. I leave the onions out and combine all the inredients in a blender adding garlic salt and coriander along with a bit of cayanne pepper. sometimes I will also add cubed potatoes to the dish.
Really enjoyed this. I typically make fideo with tomato sauce , onion,garlic, cumin and i add less water. However, I decided I wanted to try another method and this is a good and quick recipe. Much faster. However because of the chicken bouillon and vegetable bouillon it was salty. I only used 3c water and it has a soup like quality that I liked. I can see myself making this alot during the winter. Beats Campbell soup from a can.
Awesome…quick and easy
Love this super easy and delicious recipe!!!! Thanks for sharing!
Totally fast and delicious!! I use differeent pasta ( Stelline) and added a pinch of oregano when I added the broth. Cumin is to strong of a flavor my kids but I like it 🙂
I made this to go with my mexican meal when I discovered I was out of rice. It was pretty good, everyone ate it up! I think this is a good alternative to rice. I used angel hair pasta broken into small pieces. I also added some garlic powder, cumin and a little oregano.
This is a basic Fideo recipe. Always turns out perfect.
Fantastic! I used this in tandem with an old family version (the old one calls for 1 stick of butter!). I made some changes, but they were fairly minor. Great recipe, Amy! Thanks for sharing.
UPDATE: Chicken-y flavor, not too tomatoey and not spicy at all. Our vermicilli fideo only comes in 5 oz packages here so I used a 26 oz box of stock and only 1 and about 2/3 the other tomato bullion cube and then simmered it until the liquid was reduced. I added a generous pinch of both ground cumin and oregano. Awesome meal! Original: Thanks Amy! I found my new favorite fideo recipe. This was great. Quick and easy to make. I used chicken boullion cubes instead of tomato and mexican tomato sauce and water for the broth. I did add some comino and topped this with sour cream and some mexican cheese blend. I snuck in a pinch of oregano too as suggested by another reviewer, thanks SB for the tip! This turned out great and I will be making this one again (and again).
This recipe is the closest to authentic as I have seen. Most people use water and tomato sauce here in Texas. The tomato boullion cubes are good too. Salt and pepper are a must with the tomato sauce though.
Yum! When the noodles were about browned, I tossed in 2 cloves of garlic (minced), and 1/2 tsp of cumin to cook for a minute along with the tomato broth powder. I added a few shakes of cayenne, black pepper, and a can of diced tomatoes during along with the chicken broth. Tasty! Thanks for the recipe!
i just wanted to add that i make this also but a little different i make the fideo with tomato sauce and cumin and i also make pork chops diced up and cooked in a seprerate pan with diced jalapeno and onion and a little tomato sauce and when done put it on tortilla with little real mayo mixed with lemon juice very very good
Outstanding and an unusual side dish. It’s a cross between a soup and spaghetti. My family loves this! Thank You Amy!!
Very easy and sooooo good. My kids loved it!
Yumm! Fixed it for lunch. Since I have gluten issues, I used a corn pasta instead. Will be doing some cooking for a big birthday party soon. With a bit of “dressing up” (corn and peas perhaps?) this will make an excellent (simple, inexpensive, and easily expandable!) side dish to the 10 chickens I will be roasting! Thanks for the great idea!
We love this recipe. Thanks so much for putting such a simple dish up. It’s quick, easy and I generally have these ingredients around the pantry. Even my PICKY 15 year old daughter went for seconds!