Fideo Seco with Chipotle Crema

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Fideo Seco is a non-soup version of Sopa de Fideo, the classic home noodle soup of Mexico.  It owes it’s distinguished rich nutty flavor to the toasting of the pasta prior to cooking and uses simple ingredients.  Tomato, onion, garlic, water, salt and pepper.  

You can see my previously published recipe for Sopa de Fideo on this link – XXXX.

Fideo means noodle in Spanish and it’s similar to Vermicelli pasta.  For this recipe I use long strand form of fideo that’s packaged in coils.  Fideo is also made in short stick form.  

I “kick up” this homely comfort food dish into an elegant presentation and serve it over a bed of chipotle chile cream..  Let’s get started.

 

 

 

Ingredient

 Serves 4

3 medium tomatoes, peeled (fresh or canned)

1 large clove garlic

¼ yellow or white onion

6 ounces coiled fideo

1 tablespoon extra virgin olive oil

Water

Salt and Pepper

Fresh herbs as garnish

1 cup Crema Mexicana (or sour cream, or crème fraîche thinned with milk)

1 tablespoon adobo chipotle chile, finely diced 

Optional – Cotija cheese crumpled over fideo

 

 

Preparation

Toast Fideo

  

Use a straight wall saucepan/skillet to toast the fideo, add 1 tablespoon olive oil.and heat to medium-low temperature.  When hot, add the coil fideo and sauté, turning them gently, until golden brown.  Remove the fideo coils aside; reuse the pan for cooking.

 

 

 

The tomato sauce

Puree the tomatoes, onions, garlic in a food processor, adding a little water if needed.  

Season with salt and pepper.

Using the same straight wall saucepan/skillet, pour in the pureed tomato sauce. Lay fideo coils over the sauce and add water to just cover the coils.  Cook for five minutes, then flip and cook several more minutes until cooked al dente.

 

 

Crema 

Mix well the chipotle chile with the crema, then sieve the mixture to remove the solids.  Salt the cream to taste.

Plating

Use a concave shaped dish that can hold sauce.   Place a dessert mold on the dish.  Fill the mold to the top with fideo and slightly pack it into shape.  Remove the mold, pour ¼ cup crema around the fideo. Top with garnish and serve.  

Fideo and cream makes a delicious accompaniment for an entrée item like sautéd shrimp or scallops.

 

 

Notes

If you don’t have a mini metal dessert/food mold use a ramekin dish or custard cup to pack the fideo.

Buen Provecho

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