Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons vegetable oil
  • 8 ounces Vermicelli Pasta – Fideo noodles
  • 10 ounces Roasted Tomatoes
  • 1 large garlic clove or 2 small ones
  • 1/2 cup white onion (chopped)
  • 6 cups of chicken or vegetable broth
  • Salt and pepper to taste
  • Mexican crumbled Queso Fresco and diced avocado.

Instruction

  • Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
  • Heat oil in a large saucepan over a medium-low heat, and add the fideo noodles (vermicelli noodles.) Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
  • Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.