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5 from 1 vote

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 to 8 servings
Calories: 145.39kcal


Topping options:

  • Crumbled queso fresco
  • Avocado slices
  • Crema Mexicana
  • Cilantro
  • 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.


Serve as a side dish! 


Calories: 145.39kcal | Carbohydrates: 26.46g | Protein: 3.43g | Fat: 3.03g | Saturated Fat: 0.34g | Sodium: 330.4mg | Potassium: 104.65mg | Fiber: 1.53g | Sugar: 1.46g | Vitamin A: 469.31IU | Vitamin C: 6.16mg | Calcium: 6.8mg | Iron: 0.23mg