Mexican Fideo Seco
A beloved Mexican dry pasta dish where thin vermicelli noodles are first toasted in oil until deep golden then simmered in a rich tomato and chipotle broth until every drop of liquid is absorbed. It is a comforting weeknight staple served across Mexico from humble home kitchens to family fondas.
A smoky Mexican dry pasta where toasted vermicelli absorbs a rich chipotle tomato broth for deeply satisfying results.
Nutrition per serving
Ingredients
pasta
produce
sauce
liquid
oil
Instructions
Blend the Tomato Sauce
Blend Roma tomatoes, chipotle peppers with a spoonful of their adobo sauce, and garlic cloves together until completely smooth. Season with salt and set aside. The blended sauce should be deeply red and smell smoky and fragrant.
Toast the Fideo
Heat neutral oil in a wide heavy-bottomed skillet or cazuela over medium-high heat. Add dry fideo noodles and stir constantly for 4 to 5 minutes until they turn a deep amber golden brown color. Do not walk away as they go from perfect to burnt very quickly.
Add Sauce and Broth
Pour the blended tomato chipotle sauce directly into the pan with the toasted noodles. It will sizzle dramatically. Stir well and cook for 2 minutes, then pour in enough broth to just barely submerge the noodles. Season with salt and bring to a boil.
Simmer Until Dry
Reduce heat to low, cover with a lid, and cook for 12 to 15 minutes until all the liquid is absorbed and the noodles are tender and coated in a thick saucy layer. Remove from heat and let rest covered for 5 minutes. Serve topped with Mexican crema, crumbled queso fresco, and sliced avocado.
Substitutions
Common mistakes
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