Description
Fideo Seco is a traditional Mexican pasta dish featuring toasted vermicelli noodles cooked in a rich, flavorful tomato-chipotle sauce. This comforting and mildly spicy recipe is quick to prepare, taking just 30 minutes, and is typically served with toppings like queso fresco, avocado slices, crema Mexicana, cilantro, and chopped onion for a delicious and satisfying meal.
Ingredients
Sauce
- 4 Roma tomatoes, quartered
- 1 chipotle pepper in adobo sauce
- 1 cup water
Pasta and Seasonings
- 1 tablespoon olive oil
- 1 7-ounce package fideo (vermicelli noodles)
- ¼ white onion, chopped
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
Toppings
- Crumbled queso fresco
- Avocado slices
- Crema Mexicana
- Cilantro
- Chopped onion
Instructions
- Prepare the tomato-chipotle puree: In a blender, combine the quartered Roma tomatoes, chipotle pepper in adobo sauce, and water. Blend until the mixture is smooth and set aside.
- Toast the fideo noodles: Heat the olive oil in a medium skillet over medium heat. Add the fideo noodles and stir continuously until they are lightly toasted and golden, being careful not to burn them. Remove the toasted fideo from the skillet and place it in a separate bowl, reserving the skillet for the next step.
- Sauté aromatics: In the same skillet, add the chopped onion and minced garlic. Cook over medium heat until the onions become translucent and fragrant, about 3–4 minutes.
- Add tomato puree and seasonings: Pour the prepared tomato-chipotle puree into the skillet with the onions and garlic. Add salt, ground black pepper, and dried oregano. Stir the mixture well and bring it to a boil over medium heat.
- Cook the fideo in the sauce: Once the tomato mixture is boiling, add the toasted fideo noodles back into the skillet. Stir to combine and allow to cook uncovered for about 15 minutes or until the noodles have absorbed the liquid and are tender, stirring occasionally to prevent sticking.
- Serve with toppings: Spoon the cooked fideo seco onto plates and garnish with crumbled queso fresco, avocado slices, crema Mexicana, fresh cilantro, and additional chopped onion as desired. Enjoy your flavorful Mexican pasta dish warm.
Notes
- Be sure to toast the fideo until golden but not burnt to develop a nutty flavor.
- Adjust the amount of chipotle pepper based on your preferred spice level.
- If you cannot find fideo pasta, angel hair pasta broken into small pieces makes a good substitute.
- This dish pairs well with a side of refried beans or a fresh green salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water or broth.
