Fideo Seco
Equipment
- cast iron pan
Ingredients
- 8 nests angel hair pasta or vermicelli
- 2 tomatoes medium
- ½ white onion small
- 1 pasilla chilli stem and seeds off
- 1 garlic clove
- 3 tablespoon vegetable oil
- 2 cups chicken stock or vegetarian stock
- ½ teaspoon salt
To garnish
- 1 cup crumbled queso fresco or feta
- 1 perfectly ripe avocado sliced or cubed
- ½ cup fresh coriander chopped
Instructions
- Place the deseeded pasilla chilli in hot water for 5 minutes to rehydrate it. Cut in chunks the tomato and onion.
- Once the pasilla chilli is hydrated, place it in a blender together with the tomato, onion and garlic. Add salt and blend until smooth. Pass this sauce through a sieve and part cook it in a saucepan to medium heat for 5 minutes. Set aside.
- Heat the oil on a cast iron pan. Break the angel hair nests. Place the fideo in the pan and fry until golden brown.
- When the pasta is brown, add the pasilla sauce and mix. Then soon after add the chicken stock and mix it again, so the stock gets evenly around the pan. Once starts boiling, turn the heat down, cover the pan and simmer until the liquid has gone.
- The fideo cooks quite fast, so 10 minutes is enough. Once all the liquid is gone and the fideo is cooked, the fideo seco is ready. Garnish with queso fresco or feta, slices of avocado and fresh chopped coriander. Enjoy!
Notes
I used an Italian brand for the pasta.