Ingredients
- 3 tomatoes, cored
- 2 tablespoons vegetable oil
- 2 1/4 cups fideo or angel hair pasta, cut into 1-inch pieces
- 1/4 cup roughly chopped onion
- 1/2 teaspoon salt, plus more for seasoning
- 12 corn tortillas, warmed
- 1/4 cup Mexican crema or sour cream
- 1/2 cup queso fresco or mild feta cheese
Directions
Bring a medium saucepan of water to a boil over medium-high heat. Add the tomatoes and cook for 5 minutes. Remove the tomatoes and set aside to cool slightly.
In a heavy medium skillet, heat the vegetable oil over medium heat. Add the fideo or pasta and cook until golden brown, about 6 minutes.
Place the cooked tomatoes, onions, and 1/2 teaspoon salt in a blender. Blend until smooth. Add the tomato mixture to the skillet and cook the fideo or pasta on low heat, without stirring, until tender, about 12 minutes. Season with salt and pepper, to taste.
Fill the tortillas with the fideo filling. Drizzle the tacos with crema and sprinkle with cheese.
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By Connie K
St. Charles, MO...
on February 06, 2012
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I really wanted to like this recipe - what's not to like? Pasta and tacos...
Even with extra seasonings, it was still too bland. But I did learn to warm the tortillas over the burners (from the show, and that worked great.
By mikeandkaron
on October 26, 2011
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I loved it, I added onions and peppers, and salsa. Then wrapped it up with fresh cooked Pinto Beans and all the other trimmings. It was wonderful... Can not stop eating it...
By ireneskookn
where your not :
on May 11, 2011
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This recipe needed some tweeking the way i made it came out so Fantastic! i used a package of fideo , monterey jack cheese, crema mexicana , still used boiled tomatos blended it added it to to the pasta but added maybe two tables spoons of tomato sauce because it looked like it wasn't moist enough and maybe 1/4 cup of hot water and simmered it. i also ate the tacos with some habanero salsa and so yumm yumm great tasting. i will make this again but my way :
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