Mexican Fideo seco

A 20-min delicious Mexican flavour feast!

This traditional Mexican dish is one of my favourite recipes! It uses a type of thin pasta called fideo which you first fry to it gets a lovely nutty flavour and then cook in a flavourful tomato sauce 🔥easy to make and full of rich flavours !

.

🌱Vegetarian

🍽️ 2 portions

Ingredients

• 2 large tomatoes

• 1/2 onion

• 2 garlic cloves

• 1 dried chili (pasilla or de arbol)

• 1 tbsp tomato paste

• 1 tsp oregano

• 2 tbsp oil

• 1/2 cup vegetable stock

• 160g fideo pasta

• Toppings: avocado, coriander, cheese, cream

Method

• If using dried chili pasilla or de árbol, roughly chop it, remove sends and soak it for about 5min in hot water

• Roughly chop the tomatoes, onion and garlic and to a pan at medium high heat with 1 tbsp of olive oil. Fry while stirring for about 3min until it starts to brown. Transfer to a blender along with the chilies, tomato paste, oregano and some of the stock and blend until smooth. Pass through a strainer

• Next use a large skillet pan to heat 1tbsp of oil over medium heat. Once hot add the fideo pasta. Stir often and cook until the pasta begins to turn a golden brown colour.

• Pour in the tomato sauce. Stir until well until well combined with the fideos for about 2 minutes. Add the vegetable stock. Set to a gentle simmer until all of the broth has been absorbed and the fideo is al dente. If needed you can continue to add more broth to get pasta to your desired texture.

• Serve immediately and top with some avocado, cheese, coriander and cream

FAQS and Tips

• If you cannot find fideos you can use vermicelli pasta and roughly chop it with your hands in small pieces

• You can substitute the pasilla chili with a regular red chili