Fidello
1 c. stew tomatoes
1/2 tsp. pepper
1/2 tsp. salt
2 garlic cloves, minced
2 c. water
1 tbsp. oil

Heat oil in heavy, large skillet over medium heat. Add fidello and cook until semi-brown, not very dark, in low heat. Stir constantly so it does not burn or stick to skillet.

Add water, salt, pepper, garlic cloves (minced), and stew tomatoes. Cook until fidello soften. Add a little more water if starts to dry.

Available at Mexican markets or specialty foods stores.