Food Town Fideo Seco (Mexican Noodles)

4 Servings

Ingredients

• ¼ c neutral oil, like vegetable or canola
• 1 package fideo (about 10 ounces) or 10 ounces angel hair pasta
• 1 lb tomatoes (fresh or canned), coarsely chopped
• ½ white onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ tsp dried Mexican oregano
• 1 chipotle chiles en adobo, chopped
• Salt
• 2 cups broth or water

Garnish

• Cilantro
• Sliced Avocado
• Queso fresco or Cotija
• Crema or sour cream

Directions

1. Heat 2 tablespoons oil in a Dutch oven or a very large skillet over medium heat until shimmering. Break up the fideo or pasta with your hands, and add the noodles to the oil. Fry the pasta, stirring frequently, until the pieces are light brown and toasted. Using a large slotted spoon the fideo into a bowl.
2. Add the remaining oil and onion and cook, stirring occasionally, until the onion is soft. Add garlic and oregano and cook for another minute or so. Add the tomatoes, chipotle, and ½ teaspoon salt and cook until the tomatoes start to break down, about 3 minutes. Let the mixture cool slightly, then add it to a blender and blend until smooth. It should be a thin sauce; add a bit of water if needed.
3. Return the blended sauce to the Dutch oven over medium-low heat and add toasted fideos. Cook, stirring frequently, until the fideos begin to soften, 10 minutes or less. Continue cooking and stirring, adding ¼ cup broth or water each time the liquid has been absorbed, until the fideo is tender, soft, with the barest hint of bite. Add salt to taste. Serve with your choice of garnishes, including cilantro, queso fresco or Cotija, crema or sour cream, avocado, and lime.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.