- 4 ounces Fideo Pasta
- 1/2 pound Chorizo Sausagescooked and cut
- 1 cup Kalefinely chopped & stemmed
- 2 dried Ancho Pepper
- 1 cup low-fat Chicken Broth
- 1 cup hot Water
- 2 tablespoons extra virgin Olive Oil
- 1/2 medium Onionfinely chopped
- 1 clove of Garlic
- 1 cup canned Whole Tomatoeschopped
- 1/4 cup Cilantro - Freshleaves
Instead of Fideo Pasta, you can use
- 4 ounces Spaghetti Pasta
- 4 ounces Noodles
- 2 ounces Queso Fresco
- 1 cup Parmesan Cheese
Fideo pasta is a favorite preparation among Mexican cooks. The fine, thin pasta comes in coils, like angel hair pasta. It is typically sautéed in oil for a few minutes, then cooked directly in the sauce, rather than separately in water as is traditional with Italian pasta. However, spaghetti also works with the flavors of chorizo (the spicy Hispanic sausage), and the other sauce elements of this recipe. Finely chopped kale adds some greens without altering the tomato-chili flavors.
Content on this page…
- Did you Know?
- About Fideo Pasta with Chorizo & Kale recipe
- Can I freeze or refrigerate the Fideo Pasta with Chorizo and Kale? For how long?
- Notes and Tips for Fideo Pasta with Chorizo & Kale
- Mexican dish for Mexican Taste
- About Mexican Cuisine
- Some ‘thoughts’ regarding the fideo pasta with chorizo and kale
- Recipe Instructions (Steps for Fideo Pasta with Chorizo & Kale) ↓
Fideo means “noodle” in Spanish, and authentic Mexican spaghetti cooked using the “mushing” method, similar to Mexican rice, where the noodles are toasted, sautéed a bit with aromatic spices, then cooked in a mixture of tomatoes, water or broth. Spicy Spanish chorizo and hearty kale are a classic combo—toss in a little pasta and you’ve got a weeknight dinner dream. It’s easy and super delicious.
How long does cooked pasta last in the freezer? Properly stored, it will maintain the best quality for about 1 to 2 months but will remain safe beyond that time. The freezer time shown is for best quality only – cooked pasta that has been kept constantly frozen at 0°F will keep safe indefinitely. As for refrigerating, the video pasta with chorizo and kale can be kept for 5 to 7 days without losing its taste.
Cooking pasta isn’t rocket science, nor does it take a great deal of time. But sometimes even five to 10 minutes can seem like too much when you’re on a tight schedule. Frozen cooked pasta reheats quickly, and ensures you have something warm and hearty. Want to make some in your own kitchen? Here are a few tips:
1. Cook until just less than al dente
Cook your pasta ahead of time to just under al dente. When reheated, pasta that’s cooked to a slightly softer texture turns out mushy. Firmer is better, although just make sure it’s still edible before freezing. Reheating it in the sauce will allow you to cook it to ideal texture and avoid pasta-related problems.
2. Opt for a few containers or only one (for freezing)
You can either freeze your fideo pasta in small zip-top bags, freezable containers or you can try a baking sheet. Line a baking sheet with parchment and toss your noodles lightly with olive oil. If it’s short pasta, spread it out in a single layer. Long noodles can be piled in small nests for easier freezing and storage. Store them in the freezer this way until they are frozen, then transfer to a large zip-top bag. Freeze homemade sauce in small ice cube shapes to go along with your frozen pasta; it will melt quickly and not explode all over your microwave. Double score!
3. Reheat in the microwave or stovetop
When it’s time to reheat your pasta in the microwave, lay it out flat in your container. It doesn’t matter if the container is round or square, but as long as the pasta sits flat, the microwave will be able to get all the pieces at the same time and warm them up evenly.
Mexican Food is a unique blend of Spanish and indigenous Mexican cuisines. It’s loaded with unique ingredients, making it unlike any other food you’ll find around the world. In fact, traditional Mexican food has earned recognition by UNESCO as an intangible cultural heritage contribution to humanity.
One of the main factors making Mexican food so irresistible is the blend of different cultures. Its distinct blend of spices, seasonings, and vibrant colors create a beautiful presentation. Many of the traditional Mexican dishes still represent their deep, pre-hispanic origins, making them truly unique.
Mexican cuisine also represents diversity and pride in different geographic territories. Distinct ingredients and cooking styles are used among the different states across the country. Mountainous regions, coastal states, and desert regions, all prepare their dishes differently due to the cultural diversity and ingredients available.
Mexican food presents some of the most delicious and unique flavors. Some of the most commonly used ingredients in Mexican cooking are garlic, onions, cilantro, oregano, cumin, and chilies. Believe it or not, over 100 different chili varieties are used in Mexican cooking. Cinnamon, garlic cloves, and cocoa are also used in ways we typically do not see in North American or European dishes.
The Mexican versions of chorizo are made not just from fatty pork, but also from beef, venison, chicken, turkey, and even tofu, kosher, and other vegan versions. The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of America, including the border areas of the United States, and is not frequently found in Europe. Chorizo is typically spicier than Spanish and Portuguese varieties of the sausage, and often contains chili peppers that are higher on the Scoville scale.
If there is one vegetable that is a staple of Mexican cuisine, it would have to be the Chili Pepper. It’s amazing the range of chili peppers you can use, and the best part is that once you start using them you’ll want to experiment with them in other recipes. Whether it’s sweet, fruity, smoky, earthy, or hot, the chili forms the base of every meal and has even become part of Mexico’s national identity.
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Cook the chorizo and kale
Cook the chorizo sausages a bit (about 2-3 minutes) over medium heat, then cut them. Finely chop and stem for 3-4 minutes the kale. Also, chop the tomatoes and onion.
Soak the ancho peppers
Place the ancho peppers in the hot water and soak until soft, about 20 minutes. When soft, remove the stems and seeds and chop into small pieces. Set aside and discard the water.
Prepare the sauce mixture
Meanwhile, in a medium, heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and sauté until soft, about 1 minute. Stir in the garlic and cook 1 more minute. Add the broth, tomatoes, ancho peppers, and kale. Cover and reduce the heat to low. Simmer for 15 minutes. Taste and season with salt and pepper.
Mix the fideo pasta with chorizo and kale mixture
Break the fideo coils into 3 or 4 pieces and add directly to the simmering sauce, stirring them in. Cover and cook until the fideo is tender and most of the sauce absorbed about 10 minutes. Stir in the chorizo and cilantro leaves. If using spaghetti or noodles, cook separately in boiling salted water.
Fideo pasta with chorizo and kale is done
Serve garnished with the Queso Fresco cheese or have 2 different dishes. Enjoy!