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Nutrition Facts
Serving Size 408 g
(Approx. 6 Servings)
Amount Per Serving
Calories 650 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 140 mg 6%
Total Carbohydrate 109 g 36%
Dietary Fiber 6 g 24%
Sugars 39 g
Protein 9 g
Vitamin A 60% • Iron 10%
Vitamin C 15% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fideo en Salsa de Chile

Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) corn oil
1 Lb Wei-Chuan Rice Stick
6 Bolner's Fiesta Chili Pasilla, seeds and stem removed and discarded
1/2 large white onion, large diced
3 H-E-B Peeled Garlic Cloves
2 Roma tomatoes, quartered
1 H-E-B Whole Clove
1 cup(s) piloncillo, broken into pieces
1/4 cinnamon stick
1 avocado, sliced
1/2 red onion, julienned
1/2 cup(s) H-E-B Select Ingredients Regular Sour Cream
1/2 cup(s) H-E-B Queso Fresco, grated
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Instructions

1
In a saucepan at medium heat, add oil and fry vermicelli to a toasted light brown color. Remove from pan and set aside. In the same pan add peppers, onions, garlic, and tomatoes and sauté for 12 minutes. Add clove, piloncillo, cinnamon, 4 cups water and season to taste with salt and pepper. Bring to a simmer, cover and continue to simmer for 15 minutes.
2
Remove from heat, allow to cool slightly before transferring to a blender. Blend to a smooth consistency, strain and set aside. Add vermicelli to sauté pan and cover with pasilla sauce. Simmer until vermicelli is al dente, adjusting salt and water as needed.
3
Add vermicelli to sauté pan and cover with pasilla sauce. Simmer until vermicelli is al dente, adjusting salt and water as needed. Garnish with avocado, red onion, sour cream and queso fresco.
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