Ingredients
1 package vermicelli(fideo)
2 tbsp oil
2 small potatoes, diced(optional)
3 roma tomato
½ onion
1 jalapeño or 1/2 bell pepper
3 cloves garlic
1 tbsp chicken bouillon
1 can El Pato Tomato Sauce
½ bunch cilantro
Directions
Step 1
To a large pan, add the oil, bring to a medium heat, once hot, add the noodles and toast until darker in color, about 5 minutes.
1 package vermicelli(fideo)
2 tbsp oil
Step 2
Add 1-2 diced small potatoes, sauté for another 2-3 minutes.
2 small potatoes, diced(optional)
Step 3
To make the sauce, add the tomatoes, onion, jalapeño, garlic, chicken bouillon and some water. Blend until smooth.
3 roma tomato
½ onion
1 jalapeño or 1/2 bell pepper
3 cloves garlic
1 tbsp chicken bouillon
Step 4
Add the pureed sauce to the pan with the noodles. Add an extra 4-5 cups of water and 1 can of El Path Hot Tomato Sauce. Let the soup cook at a simmer for 10-15 minutes, or until both the potatoes and noodles are cooked.
1 can El Pato Tomato Sauce
Step 5
Towards the last 5 minutes of cooking, add in half the bunch of cilantro.
½ bunch cilantro
Step 6
Serve up the fideo with fresh lime juice and some warmed up tortillas.
