Fideo Seco + VIDEO

Get ready to satisfy your pasta cravings with a delicious bowl of Fideo Seco! 

This Mexican pasta dish is the perfect combination of flavors and textures that will make you say, “yum!” And the best part? 

Serve as a tasty side dish or as a main dish with a lots of sour cream and avocado slices.

Next to Espagueti Verde, I make this recipe all the time! It’s easy to make in just a few simple steps with simple ingredients.

Ingredients

• Fresh tomatoes
• White Onion
• Garlic clove
• Chipotle pepper in adobo sauce
• Water
• Chicken bouillon
• Oil
• Fideo Pasta package

Fideo is basically vermicelli pasta cut into tiny pieces. Look for thin spaghetti noodles at the grocery store.

In this recipe, we’ll be using a tomato-based sauce that adds a burst of flavor to the fideo noodles. 

Swap Out Options:

You can substitute fideo with angel hair pasta or capellini pasta cut into small 1-inch pieces. 

Instead of olive oil, use vegetable oil, canola oil, grapeseed oil. 

To use chicken stock, omit the water and chicken bouillon.

Instructions

Start by making the tomato-chipotle puree.

• Place the tomatoes, onion, garlic, chipotle chile, water, and bouillon in a blender.
• Blend until smooth.

Vegetarian Option: Use vegetable bouillon, or water + salt.

Do you like it hot? Use 2 chipotle peppers in adobo sauce instead of just one.

The sauce should be thin. Depending on your blender, you might need to strain the sauce to remove any chunks.

To use canned tomato sauce, blend with the chipotle until smooth. Taste for salt. Omit the other sauce ingredients. 

Pro Tip: 

You want to make your sauce first because the next step requires your undivided attention. Or if you have leftover sauce from Spicy Chicken Chipotle Pasta, this is a great way to use it!

• In a large stock pot or a large skillet, heat the olive oil over medium heat. 
• Add the pasta, stirring constantly until it is golden brown. About 2-3 minutes.
• Pour in the tomato puree to pot with the fried noodles.
• Stir and cover with a lid.
• Reduce heat on low.

Stir constantly until it reaches a golden brown color. Do not burn it! If it burns, there’s no way to save it. Kinda like unscrambling an egg. It’s “impastable.” Ha!

When people say Mexican fideo, they usually think of the soup, Sopa de Fideo.

For a variation, you can add some meat and other ingredients to create a one-pot wonder like Fideo con Carne. 

The Name Game:

“Seco” means “dry” in Spanish. Some people also refer to this dish as “Sopa Seca,” or dry soup.

• Cook for 8-10 minutes, or until the liquid has absorbed.
• Serve with your favorite toppings.

Check the pot after 8 minutes.  The liquid should be absorbed. The noodles should be soft, al dente, and taste delicious.

Note: This is also a good time to check if it needs salt.

Topping ides: 

Avocado, Queso Añejo, cotija cheese, queso fresco, chopped and fresh cilantro leaves, or sour cream. Choose one or all of these toppings. 

Storing and Reheating Instructions:

Place any remaining noodles in an airtight container. Store for up to 4 days. 

To reheat, place in the microwave for 2 minutes. Serve with desired toppings and enjoy. 

Joke of the Day: 

What do you call a fake noodle? An Impasta! Lol.

More Mexican Pasta Recipes:

• Ensalada de Coditos
• Espagueti a la Crema
• Espagueti Rojo
• Espagueti blanco

Fideo Seco is a great recipe for those busy nights when you want something delicious, but don’t have a lot of time to spend in the kitchen.  

This traditional Mexican dish is sure to be a hit with your family and friends. Serve with a slice of Pan de Elote and enjoy!

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This post was recently republished. You might remember the old pictures.