Chipotle Fideo Seco
This recipe will guide you through the steps to create Fideo Seco, a simple yet flavorful Mexican dish elevated with a smoky and slightly spicy kick from chipotle peppers.
4 people
Calories: 317kcal
Ingredients
- 200 g 7 oz vermicelli pasta (fideo)
- 2 tbsp vegetable oil
- 3 medium tomatoes chopped
- 1 small onion chopped
- 2 garlic cloves
- 1-2 chipotle peppers in adobo sauce adjust to taste
- 1 cup vegetable broth or water
- ½ tsp salt adjust to taste
- 1 tbsp fresh cilantro chopped (for garnish)
- 1 avocado sliced (optional, for serving)
- ¼ cup vegan or traditional crema optional
- Crumbled queso fresco or cotija cheese optional, or use a vegan alternative
Instructions
- Toast the noodles: Heat olive oil in a large skillet or saucepan over medium heat. Add the noodles and toast until golden brown, stirring frequently to prevent burning.
- Blend the sauce: In a blender, combine tomatoes, chipotle peppers, onion, garlic, and a pinch of salt. Blend until smooth, you should have about 2 cups.
- Add the sauce: Pour the sauce plus one cup of water or vwegetable broth to the noodles and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
- Cover: When the noodles are al dente and all of the liquid is almost absorbed, cover and let them rest for about 3 minutes.
- Serve and garnish: Plate the fideo seco and finish with avocado slices, Mexican crema, and crumbled cotija cheese. Also, add fresh cilantro.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 48g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 597mg | Potassium: 512mg | Fiber: 6g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg