Friday, May 18, 2012

Grandma Joyce's Fidel (Mexican Noodles)

1 bag coiled, round fine noodles, (about 4 cups crushed into 1-2 inch pieces)
1 T oil
½ onion, chopped
1 clove garlic, pressed
1 can diced tomato, 14 oz
3 cans chicken broth, 15 oz

Brown noodles in oil, set aside.  Saute onion and garlic.  Add noodle back to the pan and add tomatoes and chicken broth.  Cook until the juice is gone, about 30 minutes.

This recipe comes from Joyce Terry, my Mother-in-law.  It is one of her favorite Mexican side dishes. 

Serves: a lot

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