Fideo Seco

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 404kcal

Fideo Seco is the ultimate Mexican comfort food - toasted noodles simmered in a smoky, homemade tomato-chipotle sauce until perfectly tender. Serve it as a hearty main or flavorful side. It’s ready in 30 minutes and loved by kids and adults alike.

Print Recipe

Equipment

Ingredients

1/3 cup olive oil plus 3 Tablespoons, divided
1 shallot minced
2 cloves garlic crushed and peeled
2 cups tomato chopped
1 14.5-ounce can diced tomatoes undrained
2 dried guajillo chiles stemmed and seeded
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce from chipotles in adobo
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt plus more to taste
1/4 teaspoon black pepper freshly ground
14 ounces fideos or vermicelli, angel hair, or spaghettini, broken into smaller pieces
2 1/2 cups vegetable broth or chicken stock
1 bay leaf

To garnish:

Avocado sliced or cubed
Red onion sliced or diced
Fresh cilantro
Sour cream or crema Mexicana, thinned with a bit of water
Queso fresco crumbled
Lime wedges

Instructions

Heat 1/3 cup oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute longer. Stir in chopped tomatoes, canned tomatoes and guajilo peppers. Season with 1/2 teaspoon salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, until mixture is thickened, about 25 minutes.
Meanwhile, heat remaining 3 Tablespoons oil in a large, deep skillet over medium-high until hot. Add fideo and cook, stirring often, until toasted and darkened, about 4 minutes.
Transfer tomato mixture to a blender or food processor. Add 1/2 cup chicken stock, chipotle pepper, adobo sauce and oregano. Process until smooth, about 15 seconds. Season with remaining 1/4 teaspoon salt.
Pour in the tomato-chile puree, remaining 2 cups chicken stock and bay leaf.
Return to a simmer over medium-high heat. Reduce heat to low, and gently simmer, until liquid is absorbed and pasta is al dente, about 10-12 minutes, stirring once halfway through and gently pressing noodles into an even layer.
Remove and discard the bay leaf.
Serve with desired garnishes. Enjoy!

Notes

Storing

Store leftover Fideo seco in an airtight container in the fridge for 3-4 days.
While possible, freezing is not recommended for this dish as the pasta may become mushy upon thawing. If freezing, store in portioned containers for up to 1 month, but expect a slight change to the texture.
Gently reheat your Fideo seco on the stovetop with a splash of broth or water to restore its texture, stirring frequently over medium-low heat until warmed through.

Tips and tricks

Cook the pasta directly in the sauce to let it absorb the rich flavors while simplifying cleanup and adding convenience without having to cook the pasta separately.
Add the pasta towards the end of cooking to ensure it stays al dente, as overcooking it in the simmering broth can turn it mushy.
Stir the pasta occasionally as it simmers to prevent sticking and ensure even absorption of the sauce.
Taste and adjust seasoning just before serving.
Let the dish rest for a few minutes after completion to allow the sauce to thicken and cling to the pasta.
Use a large enough skillet to comfortably hold all of the ingredients.
You'll typically find fideo pasta in the Hispanic foods section of most grocery stores. For the best selection, check your local Mexican market - they usually carry multiple varieties of this traditional pasta.

Variations

Gluten-Free - Use gluten-free pasta (made from brown rice or chickpeas).
Vegan - Stick to using vegetable broth to keep this dish vegan-friendly.
Seafood twist - Add mussels, air fryer shrimp or boiled shrimp.
Extra vegetables - Consider adding charred corn kernels or Calabacitas (Mexican zucchini) for a boost of veggies, added flavor, and texture.
Creamy sauce - While traditional Fideo Seco is typically broth-based without cream, adding a touch of cream or crema Mexicana can create a richer, slightly indulgent twist to this dish.
Amp up the heat: If you want to turn up the heat in your Fideo Seco, add more chipotle in adobo, swap guajillos for árbol chiles (a much hotter option), or add a fresh serrano or jalapeño (minced, seeds in) when sautéing the shallots.
Baked cheese topping: Sprinkle with Oaxaca cheese or Chihuahua cheese, then broil briefly.
Crispy texture: Garnish with fried tortilla strips or pork rinds for crunch.

Nutrition