A good authentic recipe for Mexican fideo uses 1 pound of dry vermicelli noodles, 4 tablespoons of vegetable oil, a 15-ounce can of tomato sauce, 3 1/2 cups of chicken stock and 1 teaspoon of granulated garlic. Additional ingredients include, 1 1/2 teaspoons of ground cumin, 1 1/2 teaspoons of crumbled Mexican oregano, 1 bay leaf, 1/2 teaspoon salt and a pinch of black pepper. Cooked ground beef is an optional ingredient, and finely grated queso fresco finishes the dish.
Cover the bottom of a large, deep skillet with the oil, and heat it to medium. Break the dry noodles in half, and mix them into the hot oil. Lightly brown the noodles, stirring constantly to avoid burning. Add all of the remaining ingredients except for the cheese, including 1 cup of browned ground beef, if desired.
Mix all of the ingredients thoroughly, and bring the mixture to a boil. Then, reduce the heat to a simmer, and cook the fideo for about 15 minutes longer. To serve, sprinkle each serving of fideo with grated queso fresco.
To make a shortcut recipe for Mexican fideo, heat 1 tablespoon of vegetable oil over medium-high heat, and cook 2 tablespoons of minced onion in the oil for 1 minute. Add 7 ounces of dry vermicelli noodles, and cook until golden brown. Add 4 cups of chicken stock and 2 cubes of tomato-flavored bouillon, and cook the dish until the noodles are tender.