Smoked Fideo Loco (Tex-Mex Style)
Serves 6-8
Fideo Soup Ingredients:
2 tbsp oil
2 boxes of fideo noodles
1 lb ground turkey
1 lb ground chicken
1.5 lbs small potatoes (quartered) or medium diced russet potatoes
½ large smoked onion, diced
1 smoked poblano pepper
1 smoked serrano pepper
15 oz can petite diced tomatoes with chilis
8 oz can of tomato sauce
15 oz can borracho beans
15 oz can charro beans
6 cups turkey or chicken stock
Meat Seasoning Ingredients:
2 tbsp Hardcore Carnivore Tex-Mex seasoning (optional)
1 tbsp garlic powder
½ tbsp onion powder
½ tbsp chili powder
½ tbsp cumin
½ tbsp Mexican oregano
½ tbsp paprika
¼ tbsp cayenne pepper
Salt and pepper to taste
Pico de gallo Ingredients:
½ large smoked onion
1 smoked poblano pepper, diced
1 smoked serrano pepper, diced
3 tomatoes, diced
1 bunch cilantro, minced
1 lime, juiced and zested
Salt and pepper to taste
¼ tbsp cumin
¼ tbsp chili powder
¼ tbsp garlic powder
¼ tbsp onion powder
¼ tbsp paprika
¼ tbsp cayenne pepper
Directions:
Prepare the Meat
In a large mixing bowl, combine the ground turkey and ground chicken.
Add the seasonings and mix thoroughly by hand until everything is evenly incorporated.
Cover and refrigerate while preparing the smoker and vegetables.
Smoking Preparation
Preheat your smoker to 225–245°F.
If you do not have a smoker, a propane grill can be used to create a similar smoke effect. Soak wood chips (oak is recommended) and wrap them in aluminum foil to create smoke packets. Prepare additional packets so you can replace them as needed throughout the cook.
Place the wood chip packets near the burners using tongs and allow them to begin producing smoke.
Smoke the Meat, Vegetables, and Fideo
Place the seasoned ground meat on a sheet pan and smoke for approximately 1 hour, or until fully cooked.
Remove the meat from the smoker and use a spatula to break it into small pieces.
Next, place the onions, poblanos, and serranos on the smoker along with a separate sheet pan of dry fideo noodles.
Smoke the vegetables and noodles for approximately 2 hours, or until the vegetables have softened slightly and the fideo noodles have developed a deep, smoky color.
Remove the noodles and set aside.
Build the Fideo Loco
Heat a large Dutch oven over medium heat and add 2 tablespoons of oil.
Roughly chop the smoked onions and poblanos. Remove the seeds from the serranos based on your desired spice level. For a medium heat level, remove half the seeds, finely dice the peppers, and mince the garlic.
Add the onions, poblanos, and serranos to the Dutch oven and sauté for 4–6 minutes until softened.
Add the minced garlic and cook until fragrant.
Add the diced potatoes and stir to combine.
Add the canned diced tomatoes and chilies, tomato sauce, borracho beans, charro beans, and 6 cups of stock or broth. Chicken or turkey stock both work well.
Return the smoked meat to the pot and bring the soup to a gentle simmer.
Cook for approximately 45 minutes, or until the potatoes are tender.
Finish the Soup
Taste the soup and adjust seasoning as needed. This is the point where the flavors have developed enough to properly balance the seasoning.
Add the smoked fideo noodles and continue simmering for approximately 15 minutes, or until the noodles are tender but still have a slight bite.
Serve hot and enjoy!
Chef Scout Recon Tip: This recipe is a perfect example of layering smoke instead of just adding smoke. The meat, vegetables, and noodles each pick up a different level of flavor, creating a deeper and more complex bowl. Smoke should be used like a seasoning—it should enhance the dish, not overpower it.
For pico de gallo:
While the fideo loco is simmering, prepare the smoked pico de gallo.
In a medium mixing bowl, combine the diced smoked onion, smoked poblano, and smoked serrano.
Finely mince the fresh cilantro and add it to the bowl.
Add the lime zest and fresh lime juice, then season with the desired seasonings.
Mix everything together until well combined.
Taste and adjust seasoning as needed, adding more lime, salt, or peppers depending on your preferred flavor and spice level.
Serve as a garnish over the Smoked Fideo Loco or enjoy as a fresh smoky salsa on its own.
Chef Scout Recon Tip: Great garnishes aren’t just decoration—they complete the dish. The smoked vegetables provide depth, while the fresh cilantro and lime bring brightness and balance. That contrast is what keeps a rich, smoky soup from feeling heavy.
Presentation:
In a deep or shallow bowl, add fideo. Then a small dollop of sour cream and smoked pico de gallo. Sprinkle with cojita cheese and cilantro. Squeeze some more lime juice and serve!
