Fideo Seco
Marcela Valladolid
4-6 servings
50 minutes
Mexican
Side
Medium
A staple in Mexican homes: toasted fideo cooked in a roasted tomato and chipotle sauce until it soaks up every drop. Finish with crema, avocado and shaved parmesan.
Ingredients
- 6 large Roma tomatoes
- 3 garlic cloves
- 1 shallot, quartered
- 1 1/2 cups chicken broth
- 2 tablespoons chipotle adobo sauce
- Matriarca Sal de Colima
- Fresh ground pepper
- 1 16-oz fideo cut spaghetti box
- 3 tablespoons canola oil
- Olive oil
- Avocado slice, for garnish
- Mexican crema, for garnish
- Shaved parmesan cheese, for garnish
Directions
- Pre heat oven to 350 degrees F.
- Remove stems from tomatoes and cut in half. Drizzle olive oil in a baking sheet and place tomatoes, garlic, and shallot. Season with salt and pepper and roast for about 25-30 minutes.
- Remove form heat. In a blender combine roasted tomatoes, garlic, shallot, chicken broth and chipotle. Blend until smooth. Season to taste.
- In a deep saute pan at medium-high heat add canola oil. Wait until oil is hot and add dry fideos.
- Saute until golden brown for about 6 minutes. Turn heat to low and add tomato sauce.
- Cook fideos for about 15 minutes or until sauce has been absorbed.
- Garnish with crema, avocado, and shaved parmesan cheese.
