Fideo Seco
We are now on week 2 of our second lockdown, since the virus strike, working from home is quite easy now, even for my children. But now, I see myself spending more time in the kitchen, which I don’t mind, as it is my favourite place in the house. But I have to admit that it is becoming quite tricky to find new recipes to cook for lunch, as I don’t like to repeat recipes.
Today we had a delicious dish call Fideo Seco. Delicious angel hair pasta or vermicelli drenched in an amazing broth, which cooks the fideo and then once its cooked, it is garnish with queso fresco and fresh coriander. My children love it and so do I.
It is a super easy recipe to cook and an incredible idea for a quick lunch.
Love,
Karla X
Fideo Seco
Equipment
- cast iron pan
Ingredients
- 8 nests angel hair pasta or vermicelli
- 2 tomatoes medium
- ½ white onion small
- 1 pasilla chilli stem and seeds off
- 1 garlic clove
- 3 tbsp vegetable oil
- 2 cups chicken stock or vegetarian stock
- ½ tsp salt
To garnish
- 1 cup crumbled queso fresco or feta
- 1 perfectly ripe avocado sliced or cubed
- ½ cup fresh coriander chopped
Instructions
- Place the deseeded pasilla chilli in hot water for 5 minutes to rehydrate it. Cut in chunks the tomato and onion.
- Once the pasilla chilli is hydrated, place it in a blender together with the tomato, onion and garlic. Add salt and blend until smooth. Pass this sauce through a sieve and part cook it in a saucepan to medium heat for 5 minutes. Set aside.
- Heat the oil on a cast iron pan. Break the angel hair nests. Place the fideo in the pan and fry until golden brown.
- When the pasta is brown, add the pasilla sauce and mix. Then soon after add the chicken stock and mix it again, so the stock gets evenly around the pan. Once starts boiling, turn the heat down, cover the pan and simmer until the liquid has gone.
- The fideo cooks quite fast, so 10 minutes is enough. Once all the liquid is gone and the fideo is cooked, the fideo seco is ready. Garnish with queso fresco or feta, slices of avocado and fresh chopped coriander. Enjoy!
Notes
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
