Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican fideo seco

Fideo seco

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maura Wall Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Cuisine: Mexican

Ingredients

Units Scale
  • 5 large Roma tomatoes
  • 3 medium garlic cloves
  • 1 1/2 cup water
  • 3 chipotle peppers in adobo sauce, seeds and veins removed
  • 2 tablespoons adobo sauce
  • 1 tablespoon powdered chicken bouillon
  • 1/2 teaspoon kosher salt
  • 1 pound Barilla fideo cut spaghetti (1 box)
  • 3 tablespoons canola oil
  • For garnish: avocado slices and grated or crumbled cotija cheese

    Instructions

    1. Remove stems from tomatoes and cut in half lengthwise. Place cut-side down in a shallow roasting pan lined with aluminum foil for easy cleanup. Under the broiler, roast the tomatoes and garlic until the tomatoes start to get dark spots.
    2. Remove from broiler and set aside to cool for a few minutes
    3. Add water, chipotle chiles, adobo sauce, powdered chicken bouillon, kosher salt, tomatoes and garlic to a blender and blend on high until completely smooth. Set aside.
    4. In a deep saute pan or stockpot, heat 3 tablespoons of canola oil over medium heat until hot. Add fideo to the oil to fry it for 6-8 minutes, stirring frequently until some of the noodles start to turn golden brown. When the noodles have turned color, turn off the heat but keep the pot on the burner.
    5. Gently pour the contents of the blender over the pasta and stir to coat all the pasta with the sauce. Allow the pasta to absorb the sauce for 15 minutes.
    6. Preheat the oven to 350 degrees F.
    7. Spoon pasta into a casserole dish or individual serving size ramekins, cover with aluminum foil and bake at 350 degrees F for 15 minutes.
    8. Serve portions and garnish with avocado slices and a sprinkle of crumbled cotija cheese.

      Notes

      Prep time includes 15 minutes of inactive prep while the sauce soaks into the pasta before baking.