Fideo Seco En Mole

50 min
6
Medium

Mole? Who doesn't love her? Warm, rich, delicious, comforting. Fideo? Who doesn't want to add a little side bowl to go with you meal. I can't name many dishes that do not go well with fideo.

Of course, we had to combine the two Now, trust me, when you decided to make this dish, you will never go back. It is some of my favorite taste of Mexico coming together to create this beautiful and nostalgic meal.

Preparation

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1½ cups tomato sauce
  • 8 ounces mole paste
  • About 3 cups chicken or vegetable broth, divided
  • Flaky sea salt
  • 14 ounces dried fideo pasta (I use two 7-ounce bags)
  • 2 garlic cloves, peeled and smashed
  • Crema Mexicana, for garnish
  • 1 medium avocado, pitted, peeled
  • sliced Sesame seeds
  • Chopped fresh cilantro, for garnish

Instructions

  1. Heat the oil in a large, heavy saucepan over high heat.
  2. Add the tomato sauce and bring to a boil over high heat. Lower the heat to medium-low and simmer for 10 minutes.
  3. Whisk in the mole paste. Whisk in enough of the broth (about 1/½ cups) to get you to 4 cups of the sauce. Season to taste with salt, remove from the heat, and set aside. Keep warm.
  4. Heat a large, heavy sauté pan (that will fit both the fideo and the 4 cups of sauce!) over medium heat. Add the fideo and garlic and stir constantly until golden brown. This is done with NO oil! You have to constantly move the fideo, while adjusting the heat, so that it toasts evenly. When it is a light brown color, stir in the mole sauce. Bring to a boil over high heat, lower the heat to medium-low, cover, and simmer for 10 minutes.
  5. Uncover and stir in 1 cup of the broth (or more if dry). Cover and cook for 5 minutes longer. Adjust the seasoning. Transfer to a platter and serve with crema, avocado, sesame seeds, and cilantro.

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