Fideo Seco
Make traditional Mexican Fideo Seco in a few steps with this delicious recipe! Perfect for busy weeknights or weekend gatherings, you'll love this savory pasta dish.
Prep Time7 minutes mins
Cook Time15 minutes mins
Total Time22 minutes mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 people
Calories: 281kcal
Place the tomatoes, onion, garlic, chipotle, water, and bouillon in a blender.
Blend until smooth.
Set aside until ready to use.
In a large stock pot, heat the olive oil.
Add the fideo.
Stir constantly until it is golden brown. About 2-3 minutes.
Do not leave this alone or it will burn.
Add the tomato mixture.
Stir and cover with a lid.
Reduce heat on low.
Cook for 10-12 minutes, or until the liquid has absorbed.
Serve.
Optional toppings - avocado, Queso Añejo, sour cream.
Enjoy.
HOW LONG DOES FIDEO SECO LAST?
- Fideo seco lasts 3-5 days in the fridge.
- Fideo seco last 1-2 months in the freezer.
To reheat from the freezer:
- Place in a microwavable container. Add ¼ cup water and heat for 4-5 minutes.
- Or in a stock pot, cook on medium-high heat with ¼ cup water for 10-15 minutes.
Optional Toppings:
Sour cream, avocado, cheese.
Calories: 281kcal | Carbohydrates: 50g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 137mg | Fiber: 2g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg