Wrap this saucy noodle dish in a tortilla, top with a fried egg, or just eat it cold out of the fridge. Learn how to make this quick fideo seco en mole at home.
While it’s a simple, quick dish with inexpensive ingredients, fideo seco isn’t short on flavor. This dish of “dry noodles” usually begins with a simple, spicy chipotle and tomato-based sauce. You add in short pieces of thin, spaghettini-like Mexican pasta, and cook it all together, kind of like you’d cook rice: just cover and simmer until the liquid is absorbed, and the fideos are tender-firm. For me, it’s the ultimate comfort food.
And just like arroz Mexicano, the easiest way to ensure you don’t get a sticky fideo seco is to do a good sauté with plenty of fat first. Wait until you can smell the toastiness of the fideos before you add the liquid. That fat barrier prevents sticky, mushy pasta. I grew up with fideo seco as a taco filling. We’d warm a fresh tortilla directly over a gas burner, just enough to char the edges and keep it moist and pliable.
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