by Heather Schmitt-Gonzalez / Sunday, July 8, 2012
Spaghetti Tacos (Tacos de Fideos)
There was a time when the kids used to ask me to make Spaghetti Tacos. And I didn't have anything against them, I just never really got around to making them. Which is kind of rude of me, seeing as how we've probably had both tacos and spaghetti in their "natural forms" numerous times (hundreds) since the first time they asked.
So, I do what I always do when I see or hear of a Mexican (-esque) dish that I don't know much about. I turn the hubster. And I pepper him with questions. When I ask the most basic thing "Did you eat Tacos de Fideos growing up?", I get a look. An eyebrows raised, looking down the tip of his nose kind of look. An are you kidding me look. So I'm like "Uhhh...is that a yes?"
And I never really got a straight answer. Only, "if I would've told my friends I was having Tacos de Fideos, they would have laughed. Held their stomachs, laughed, and pointed." Apparently that was a poor persons meal. People who couldn't afford to put meat in their tacos at it. Under the cover of closed doors and windows.
Leslie, let me know!)
Although, as my kids quickly pointed out - "Mom. Spencer uses long noodles." I know, I know. He uses crunchy taco shells, too. But this was going to be the version we started with. I figured recruiting the kids into the kitchen to help would make it all okay. After all, kids can't resist preening over (and eating) the food they make themselves.
So, with Lyrical Teen on sauteeing duty...Drama Queen on gathering and prepping duty...and Sweet Thang on blender duty...our Spaghetti Tacos turned out pretty irresistible. I was surprised. Everybody liked them. They were proclaimed "the best lunch ever" and "so good, I love spaghetti tacos!".
Even hubby at them. Though I'm still not sure he'd admit it if you asked him.
- 2 medium-large ripe tomatoes, cored
- 1 large shallow, rough chop
- 1 fat clove garlic, peeled
- 1-1½ c. water
- olive oil
- 7 oz. fideos
- freshly ground black pepper
- 16 corn tortillas
- Mexican Crema (or sour cream thinned with a little heavy cream), as needed
- Queso Fresco, storebought or homemade, as needed
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.