Fideo Seco

fideo seco

Without fail there was always a side of frijoles on our plate growing up and usually rice, but on the rare occasion my grandma and mom would make fideo (vermicelli pasta) as a side dish.

The fideo they made was a tomato-broth and noodle soup called sopa de fideo. We called it sopita when we were kids. Like I said, it was a rare occasion and that is probably why I haven’t shared the recipe, but believe me…its coming.

fideo seco

This recipe, on the other hand is called fideo seco. I had never heard of fideo seco until my trip to Oaxaca. It was out of this world delicious with a spicy and smoky kick. It was an elegant pasta dish garnished with avocado, crumbled queso, a drizzle of crema, and sprinkled with onion and cilantro.

sopa de fideo seco

Similar to making Mexican rice, the thin Mexican pasta is toasted, giving the fideo a nutty flavor, and then it is cooked in a tomato-chipotle puree until the mixture is absorbed. The consistency is moist but not soupy with a bit of a crunch.

Fideo Seco

Similar to making Mexican rice, the thin Mexican pasta is toasted, giving the fideo a nutty flavor, and then it is cooked in a tomato-chipotle puree until the mixture is absorbed. The consistency is moist but not soupy with a bit of a crunch.

Ingredients:

  • 4 romas, quartered
  • 1 chipotle pepper in adobo sauce, plus 1 tablespoon adobo sauce
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 (7-ounce) package fideo
  • ¼ white onion, chopped
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano

Topping options:

  • Crumbled queso fresco
  • Avocado slices
  • Crema Mexicana
  • Cilantro
  • Chopped onion

Directions:

  1. In a blender add tomatoes, chipotle chile, sauce, and water and puree until smooth.
  2. Heat oil in a medium skillet over medium heat and add fideo. Stir until fideo is slightly toasted, but not burned.
  3. Transfer fideo to a bowl and reserve.
  4. Add the onions and garlic to skillet. Stir until onions are translucent.
  5. Add tomato puree, salt, pepper, and oregano. Stir and let mixture come to a boil. Add fideo and continue to boil for 15 minutes until liquid absorbs.
  6. Serve fideo topped with toppings of your choice.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

Photography: Jenna Sparks 

Products Featured in this Post:

(may include affiliate links)