Hey Foodies! Ready for a flavor fiesta? Meet Fideo Loco – the crazy delicious Mexican street noodle sensation!

It’s a wild mix of flavors that’ll make your taste buds dance. Let’s dive into this fiesta of deliciousness!

Ingredients:

4 cups cooked pinto beans plus the broth
7 oz vermicelli noodles
1 lb ground beef
3 gold potatoes
3 roma tomatoes
1/4 piece of a white onion
2 garlic cloves peeled
1 bay leaf
3/4 tsp garlic powder
3/4 tsp onion powder
1 tsp ground cumin
3 tsp chicken bouillon
salt to taste
black pepper to taste
1 tbs vegetable oil
4 1/2 cups water

Instructions:

Peel and dice the potatoes. Then place them in a bowl and cover with water. Set aside for later use.

Cut the tomatoes in half and put them in a blender along with the piece of onion, garlic cloves, chicken bouillon, garlic powder, onion powder, cumin and one cup of water. Blend until smooth. Set the salsa aside for later use.

Heat up the oil in a skillet over medium low heat. Once the oil is hot add the noodles. Toast the noodles until they become a golden brown color. This will take about 7 minutes. Make sure to stir them around constantly to prevent them from burning. Transfer the noodles to a plate.

Add the ground beef to the skillet and cook over medium heat. Crumble with a spatula and cook until completely browned. Drain the water from the potatoes and add them to the ground beef. Season with salt and pepper.

Next add the vermicelli noodles, bay leaf, blended tomato broth 3 1/2 more cups of water and stir. (If using canned beans drain them first then add them to the skillet along with a couple more cups of water.)

Taste the broth and add more salt or chicken bouillon if needed. Bring the fideo loco to a boil over high heat then reduce heat to medium low and cover. Cook for 10 minutes or until the potatoes are tender.

Serve the fideo loco in a bowl along with fresh cooked pinto beans and its broth. Garnish with chopped cilantro and queso fresco. Enjoy!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

What is Fideo Loco?

Fideo Loco is a Mexican dish featuring vermicelli noodles, ground beef, potatoes, and a flavorful broth made with tomatoes, onion, garlic, and spices.

Can I use canned beans for Fideo Loco?

Yes, you can use canned pinto beans for convenience. Just make sure to drain and rinse them before adding to the dish.

What type of noodles are used in Fideo Loco?

Fideo Loco traditionally uses vermicelli noodles, which are thin pasta strands. They are toasted before being added to the dish for a rich flavor.

How do I toast the vermicelli noodles?

Heat oil in a skillet over medium-low heat, add the noodles, and stir constantly until they turn a golden brown color. This step enhances the flavor of the noodles.

Can I customize the spice level of Fideo Loco?

Absolutely! Adjust the amount of chili powder, black pepper, or hot sauce to suit your spice preferences.

Can I make Fideo Loco vegetarian?

Yes, you can omit the ground beef and use vegetable broth instead of chicken broth for a delicious vegetarian version.

What’s the purpose of the bay leaf in Fideo Loco?

The bay leaf adds a subtle earthy flavor to the dish. Remember to remove it before serving as it’s not meant to be eaten.

How long does it take to cook Fideo Loco?

The cooking time is around 20-30 minutes, depending on the tenderness of the potatoes. Ensure the potatoes are cooked through before serving.

Can I prepare Fideo Loco ahead of time?

Yes, you can make the broth and cook the noodles in advance. Combine all elements when ready to serve for the best texture.

What are some common garnishes for Fideo Loco?

Popular garnishes include chopped cilantro and crumbled queso fresco, adding freshness and a hint of creaminess to the dish.

Fideo Loco

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Ingredients

4 cups cooked pinto beans plus the broth
7 oz vermicelli noodles
1 lb ground beef
3 gold potatoes
3 roma tomatoes
1/4 piece of a white onion
2 garlic cloves peeled
1 bay leaf
3/4 tsp garlic powder
3/4 tsp onion powder
1 tsp ground cumin
3 tsp chicken bouillon
salt to taste
black pepper to taste
1 tbs vegetable oil
4 1/2 cups water

Instructions

Peel and dice the potatoes. Then place them in a bowl and cover with water. Set aside for later use.
Cut the tomatoes in half and put them in a blender along with the piece of onion, garlic cloves, chicken bouillon, garlic powder, onion powder, cumin and one cup of water. Blend until smooth. Set the salsa aside for later use.
Heat up the oil in a skillet over medium low heat. Once the oil is hot add the noodles. Toast the noodles until they become a golden brown color. This will take about 7 minutes. Make sure to stir them around constantly to prevent them from burning. Transfer the noodles to a plate.
Add the ground beef to the skillet and cook over medium heat. Crumble with a spatula and cook until completely browned. Drain the water from the potatoes and add them to the ground beef. Season with salt and pepper.
Next add the vermicelli noodles, bay leaf, blended tomato broth 3 1/2 more cups of water and stir. (If using canned beans drain them first then add them to the skillet along with a couple more cups of water.)
Taste the broth and add more salt or chicken bouillon if needed. Bring the fideo loco to a boil over high heat then reduce heat to medium low and cover. Cook for 10 minutes or until the potatoes are tender.
Serve the fideo loco in a bowl along with fresh cooked pinto beans and its broth. Garnish with chopped cilantro and queso fresco. Enjoy!