Tex Mex Fideo
Dive into the comforting, bold flavors of Tex Mex Fideo, a vibrant one-pan dish that combines toasted vermicelli pasta with a rich, spiced tomato broth. This quick and easy recipe is brimming with the southwestern flair of smoky paprika, earthy cumin, and zesty chili powder, perfectly balanced by the refreshing tang of fresh lime and cilantro. Made with simple pantry staples like tomato paste, Roma tomatoes, and a choice of chicken or vegetable broth, this dish delivers big flavor in just 35 minutes. Serve it up with optional toppings like creamy avocado or melty cheese for a customizable meal that’s as versatile as it is delicious. Perfect for weeknight dinners or as a comforting side, this Tex Mex take on traditional fideo is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 oz vermicelli pasta (fideo)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 Roma tomatoes, diced
- 2 tbsp tomato paste
- 4 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- optional toppings such as shredded cheese or avocado slices
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Break the vermicelli pasta into smaller pieces (about 2-inch lengths). Add the pasta to the skillet and toast until golden brown, stirring frequently, about 3-4 minutes.
Remove the toasted pasta and set it aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Add the diced Roma tomatoes and cook for an additional 5 minutes, allowing them to break down and release their juices.
Stir in the tomato paste, cooking for 1-2 minutes to caramelize and deepen the flavor.
Pour in the chicken or vegetable broth, and add the ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the toasted vermicelli pasta back into the skillet. Stir to coat the pasta evenly in the sauce.
Cover the skillet and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Remove from heat and sprinkle with fresh cilantro.
Serve warm with lime wedges for an added burst of freshness, and top with optional toppings like shredded cheese or avocado slices, if desired.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6078 mg | 264% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 425 mg | 33% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
