3 MEXICAN FRUGAL RECIPES $4 OR UNDER FOR A FAMILY OF 6
Recipes in this Video
Fideo soup, or Sopa de Fideo, is a beloved dish in Mexican cuisine, often served as a comforting meal for families. Traditionally made with thin noodles, it showcases the use of simple, fresh ingredients like tomatoes and vegetables, reflecting the heart of Mexican cooking. This dish is versatile and can be adapted with various proteins or spices, making it a staple in many households.
Ingredients
- ●fideo pasta
- ●vegetable broth
- ●tomato
- ●onion
- ●garlic
- ●carrot
- ●zucchini
- ●cumin
- ●oregano
- ●cilantro
- ●lime
- ●salt
- ●black pepper
- ●olive oil
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- 3Stir in diced tomato, carrot, and zucchini; cook for another 5 minutes.
- 4Add fideo pasta; toast in the pot for 2-3 minutes, stirring frequently.
- 5Pour in vegetable broth and bring to a boil.
- 6Season with cumin, oregano, salt, and black pepper; reduce heat to a simmer.
- 7Cook until the fideo is tender, about 10 minutes, stirring occasionally.
- 8Remove from heat and stir in chopped cilantro and lime juice.
- 9Serve hot, garnished with additional cilantro and lime wedges.
Ingredient Alternatives
fideo pasta
Healthier: whole wheat pasta
Cheaper: spaghetti
Whole wheat pasta adds fiber, while spaghetti is more widely available.
vegetable broth
Healthier: homemade broth
Cheaper: water + bouillon cubes
Homemade broth is healthier, while bouillon is a cost-effective option.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and cubed
- ●6-8 tbsp cold water
- ●2 cups leftover filling (meat, vegetables, cheese, etc.)
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, mix the flour and salt together.
- 2Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 5Preheat your oven to 375°F (190°C).
- 6On a floured surface, roll out the dough to about 1/8 inch thick.
- 7Cut out circles using a round cutter or a glass, about 4-5 inches in diameter.
- 8Place a tablespoon of leftover filling in the center of each circle.
- 9Fold the dough over the filling to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 10Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- 11Bake in the preheated oven for 25-30 minutes or until golden brown.
Equipment
Ingredients
- ●2 cups black beans, cooked and mashed
- ●1 cup vegetable broth
- ●1/2 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 corn tortillas
- ●1/2 cup crumbled queso fresco
- ●1/4 cup fresh cilantro, chopped
- ●1 avocado, sliced (for garnish)
Instructions
- 1In a saucepan, combine the mashed black beans and vegetable broth over medium heat. Stir until well combined and heated through.
- 2Add the chopped onion, minced garlic, cumin, salt, and black pepper to the bean mixture. Cook for about 5 minutes until the onion is translucent.
- 3In a separate skillet, lightly warm the corn tortillas one at a time until pliable, about 30 seconds on each side.
- 4Dip each tortilla into the bean mixture, coating both sides, then place on a serving plate.
- 5Fill each tortilla with a spoonful of the bean mixture and roll it up. Repeat with the remaining tortillas.
- 6Pour any remaining bean mixture over the rolled tortillas on the plate.
- 7Sprinkle crumbled queso fresco and chopped cilantro on top of the enfrijoladas.
- 8Garnish with avocado slices before serving.
Equipment
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