Freaking Fabulous Meatless Mexican Fideo

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Some years ago, Kitchenclown owned a whole series of cookbooks published by The California Culinary Institute, including one on Mexican food. I’m quite sure it was absconded, by one of my evil, thieving friends, so if you’re reading this and you are indeed the guilty party, Clown wants it back! I’d tried the recipe, for fideo, from my stolen book, before it went MIA, and was delighted with it’s success. Here, I’ve created  from memory, my version of this remarkably easy dish.This is truly Mexican comfort food at it’s finest.


1 package fideo or vermicelli

1/2 large white onion, finely chopped

2 tomatoes, finely chopped

3 cloves garlic, finely minced

3 Tablespoons olive oil

2 cups cooked garbanzo beans, drained

1 lime

2 cups well seasoned chicken or vegetable stock

1/4 teaspoon black pepper

1 teaspoon ground cumin

1/4 teaspoon chipotle powder

1/2 teaspoon fajita seasoning

1/4 cup fresh cilantro leaves, finely chopped

extra lime wedges for garnish

salt to taste


Place 2 tablespoons of the olive oil into a large, non stick saute pan. Heat over medium heat. Add the chopped onion and garlic, and cook, stirring, until the onion is translucent. Remove the onion and garlic, and place in a separate bowl. To the same saute pan, add the remaining 1 tablespoon olive oil. Add the package of  fideo to the oil. Cook, stirring often, over medium heat until the pasta is a toasty, golden brown. Add the chicken stock, cumin, chipotle powder, fajita seasoning, drained garbanzo beans, black pepper and the reserved tomato- onion mix.Squeeze the juice from the lime into it. Give it a good stir and cover the pan with a lid.Cook for about 5 minutes, or until all the stock has been absorbed by the pasta. Place into a serving dish. Taste for salt and add, if needed.Garnish with lime wedges and  cilantro.and serve immediately.

Yield: 6 servings


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