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.
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.
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.
- 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
- Crumbled queso fresco
- Avocado slices
- Crema Mexicana
- Chopped onion
- In a blender add tomatoes, chipotle chile, sauce, and water and puree until smooth.
- Heat oil in a medium skillet over medium heat and add fideo. Stir until fideo is slightly toasted, but not burned.
- Transfer fideo to a bowl and reserve.
- Add the onions and garlic to skillet. Stir until onions are translucent.
- 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.
- Serve fideo topped with toppings of your choice.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography: Jenna Sparks