Fideo Loco

Fideo Loco is a South Texas classic that brings together sopa de fideo, tender potatoes, hearty beans, and savory “beef.” It’s a bowl of comfort with deep roots on both sides of the border.

Course Soup

Cuisine Mexican

Diet Vegan

Cook Time 30

Servings servings

Calories 399kcal

Author Dora R.

Ingredients

Sopa de Fideo

1 can 14.5 oz Diced tomatoes or 2 cups of fresh diced tomatoes
½ large white onion, rough chopped
3 garlic cloves peeled
1 teaspoon vegetable oil (optional)
8 oz. fideo or angel hair pasta broken into 1 in. pieces
10 cups vegetable broth
2 medium yukon gold potatoes diced (408g)
2 to 3 cilantro sprigs

Seasoned Meat

1 teaspoon vegetable oil optional
¼ large white onion, chopped (about 1/3 cup)
2 garlic cloves, minced
12 oz Impossible ground beef
1 teaspoon chili powder (add more if you want it spicy)
¼ teaspoon ground cumin
½ teaspoon dried Mexican oregano
2 cups cooked pinto beans, drained

Garnish

1 Lime cut into quarters

Instructions

Place the tomatoes, onion, and garlic in the blender and puree until smooth.
To make the sopa de fideo, heat oil in a large pot over medium-low heat. Reduce heat to low and add the pasta and toss to coat in the oil. Continue to cook until noodles are golden brown, about 3 minutes.
Pour the tomato mixture directly into the golden noodles still in the pot. Stir to prevent the noodles from sticking.
Let simmer for 2 to 3 minutes then add the vegetable broth and increase heat to high. Add the potatoes and cilantro sprigs, reduce heat to low and simmer until the potatoes are cooked, about 15 minutes. Stir often and season with salt and pepper to taste.
While the soup is simmering, make the meat. Heat oil in a large skillet over medium heat. Add the onion and cook until tender and translucent, about 4 to 5 minutes. Add garlic and cook for 1 more minute. Add the beef and break it up with a wooden spoon, continue cooking it until it begins to brown. Add the chili powder, cumin, oregano, and salt, and pepper to taste.
Add the beans and the seasoned cooked meat to the soup and simmer for 5 more minutes. Serve with a wedge of lime so everyone can add as much lime juice as they like.

Notes

Ripe tomatoes work best for this, if you can't find ripe tomatoes use canned tomatoes.
Any bean would work with this, but pintos are the ones most commonly used.
If you don't like impossible meat, use any other meat substitute like TVP, tempeh, crumbled tofu, or finely chopped mushrooms.
To make this oil free: omit the oil when toasting the fideo, instead dry toast them over low heat. Omit the oil when cooking the onion, substitute it with 1/4 cup of water or broth.
Storing: Once cool, store in an airtight container in the fridge for up to 3 days. If it thickens too much add some broth to get it to the desired consistency.

Nutrition