Roxanne Quintero’s Fideo Loco

🍲 Roxanne Quintero’s Fideo Loco Recipe

🧂 Ingredients:

• 1 teaspoon vegetable oil

• 1 (5-ounce) box Q&Q Fideo (or any vermicelli pasta)

• 1 pound ground beef

• 4 ounces tomato sauce

• 1 tablespoon onion powder

• 1 teaspoon garlic powder

• 1½ cups water

• 1½ cups chicken stock

• 2 cups pinto beans, freshly cooked or canned (drained and rinsed)

• Salt and pepper to taste

• Optional: 1 medium potato, peeled and chopped

👩‍🍳 Instructions:

1. Toast the Fideo:

   • Heat the vegetable oil in a skillet over medium heat.

   • Add the fideo noodles and toast until lightly browned, about 5–7 minutes.

   • Remove from the skillet and set aside.

2. Cook the Ground Beef:

   • In the same skillet, add the ground beef.

   • Cook, breaking it apart with a spatula, until browned and fully cooked.

3. Combine Ingredients:

   • Add the tomato sauce, onion powder, garlic powder, water, chicken stock, and chopped potato (if using) to the skillet.

   • Stir to combine.

4. Simmer:

   • Bring the mixture to a simmer.

   • Add the toasted fideo noodles to the skillet.

   • Cover and cook until the noodles are tender and the potatoes are cooked through, about 10–15 minutes.

   • Check occasionally and add more water if the mixture seems too dry or is sticking to the skillet.

5. Add Pinto Beans:

   • Stir in the pinto beans and cook for an additional 3–5 minutes, until heated through.

6. Season and Serve:

   • Taste and adjust seasoning with salt and pepper as needed.

   • Serve hot, garnished with fresh cilantro or a sprinkle of cheese if desired.

🍽️ Serving Suggestions:

• Pair with warm tortillas or cornbread for a complete meal.

• For added flavor, top with a dollop of sour cream or a squeeze of lime.

This dish is not only delicious but also a meaningful part of San Antonio’s culinary heritage. Whether you’re familiar with Fideo Loco or trying it for the first time, this recipe offers a taste of tradition and community