Mexican
Fideo seco
Toasted fideo noodles are simmered in a smooth tomato broth until the liquid is absorbed and the pasta turns tender and saucy. It is served the Mexican way with crema, queso fresco, avocado, and a little chipotle for warmth.
Ingredients
- Fideo noodles150g
- Ripe Roma tomatoes, chopped3 medium
- White onion, chopped1/4 medium
- Garlic1 clove
- Chicken broth or vegetable broth1 1/2 cups
- Vegetable oil2 tablespoons
- Fine sea salt3/4 teaspoon, plus more to taste
- Mexican crema1/4 cup
- Queso fresco, crumbled1/4 cup
- Avocado, sliced1/2 medium
- Chipotle chile in adobo, finely chopped1 teaspoon
- Fresh cilantro leaves2 tablespoons
Method
- Blend the tomatoes, onion, garlic, broth, and salt until completely smooth.
- Heat the oil in a wide saucepan over medium heat, then add the fideo noodles.
- Toast the noodles, stirring constantly, until evenly golden brown and nutty smelling, about 4 to 6 minutes.
- Pour the tomato mixture through a strainer into the pan, standing back as it may sputter.
- Stir well, bring to a gentle boil, then reduce the heat to low and cover the pan.
- Cook for 10 to 12 minutes, stirring once or twice, until the noodles are tender and most of the liquid has been absorbed.
- Uncover and cook for 2 to 4 minutes more, stirring gently, until the fideo is moist but no longer soupy.
- Taste and adjust the salt, then let the fideo rest off the heat for 5 minutes.
- Serve topped with crema, queso fresco, avocado slices, chopped chipotle, and cilantro.
Common questions
Can I substitute spaghetti or vermicelli for fideo noodles in fideo seco?
Yes. Break spaghetti into short pieces or use vermicelli/capellini broken into 1–2 inch lengths. Cook time may vary slightly, so watch for tenderness and stop when the sauce is mostly absorbed and the noodles are moist, not soupy.
How long does fideo seco take from start to finish?
Plan for about 25 to 35 minutes total. Toasting takes 4 to 6 minutes, simmering 10 to 12 minutes, and finishing another 2 to 4 minutes, plus 5 minutes resting time off the heat.
What are the most common mistakes when making fideo seco?
The biggest mistakes are not toasting the noodles enough, using too much liquid, and cooking over heat that is too high. Also avoid skipping the straining step if your sauce is chunky, which can cause uneven cooking.
How do I store and reheat leftover fideo seco?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water, since the noodles will keep absorbing liquid as they sit.
What’s the best way to serve fideo seco for the best texture?
Serve it right after the 5-minute rest, when it’s still saucy but not wet. Top with crema, queso fresco, avocado, chipotle, and cilantro just before serving so the garnishes stay fresh and the noodles don’t turn mushy.