Fideo seco – noodles in chipotle tomato sauce
A Mexican 'dry soup': noodles fried golden, then cooked in a chipotle tomato sauce until all the liquid is absorbed. It is served as its own course before the main dish, topped with crema, fresh cheese and avocado, and is often eaten as a meal in itself.
- 30 minTime
- 22 minHands-on
- 4Portions
- ≈ $16per portion
- 470kcal per portion
Ingredients for 4 portions
- 4Tomatoes
- ½Yellow onion
- 1 cloveGarlic
- 2Chipotle peppers in adobo
- ≈ 450 mlWater
- 1 cubeChicken stock, or 1 tsp stock powder
- 200 gVermicelli (soup pasta), 1 packet
- 2 tbspRapeseed oil
- to tasteSalt
- 100 gQueso fresco, crumbled
- 1Avocado, sliced
- 100 mlMexican crema
Method
- Blend the tomatoes with the onion, garlic, chipotles, water and stock cube until very smooth.
- Heat the oil in a wide, deep frying pan with a lid over a medium heat and fry the noodles, stirring all the time, for about 5 minutes, until evenly golden.
- Strain the sauce over the noodles (careful, it spits), stir, season with salt and bring to the boil.
- Cover, turn the heat right down and cook for 12 minutes without stirring, until the noodles are soft and have soaked up all the liquid.
- Meanwhile, crumble the cheese and slice the avocado.
- Fluff up the noodles with a fork and serve topped with the crema, cheese and avocado.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
