About this recipe
Fideo seco, a traditional Mexican comfort food, is homestyle cooking at its best. It’s a recipe that has been passed down from generation to generation, and everyone loves it. While it’s easy to make, I’ve learned a couple of tricks from watching the cooks in my family prepare it.
This dish is also inexpensive, satisfying, and versatile. Want a complete meal? Serve it with a fried egg on top, place a chile relleno on it, make tacos with corn tortillas, or serve it as a side dish with carne asada. It’s basically a dream recipe that you should keep in your repertoire.
What Is Fideo Seco?
Fideo seco literally means “dry noodles,” but don’t let the name fool you. It’s a saucy and flavorful dish made with thin vermicelli noodles cooked in a tomato-based sauce. What sets this recipe apart is the smoky heat from chipotle peppers, which add depth and richness.
Ingredients
- Vermicelli noodles (fideo): Look for these in the Mexican aisle or use angel hair pasta broken into small pieces.
- Oil: For toasting the noodles.
- Tomatoes: Fresh or canned work here.
- Chipotle peppers in adobo
- Garlic and onion
- Vegetable broth or water
Optional toppings: Avocado slices, vegan crema, cilantro, lime wedges, or crumbled queso fresco (or plant-based alternatives).
How to Make Chipotle Fideo Seco
- 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 vegetable broth into 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.
Pro Tips for the Best Chipotle Fideo Seco
- Control the spice: If you prefer a milder dish, use only half a chipotle pepper or scrape out the seeds before blending.
- Make it plant-based: Top with vegan crema and skip the cheese for a completely plant-based version.
- Don’t skip the toasting: Toasting the noodles enhances the flavor and prevents them from becoming mushy.
- Batch cook the sauce: Make a double batch of the chipotle tomato sauce and freeze half for a quick meal later.
FAQs About Chipotle Fideo Seco
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.
- Large skillet or saucepan
- blender
- Wooden spoon or spatula
- Knife and Cutting Board
- 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)
- 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.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨