Fideo Seco Recipe

Roast or simmer tomatoes

If using fresh tomatoes: halve and place cut-side down on a hot skillet or sheet and roast under broiler until blistered (5–8 minutes). If using canned tomatoes: proceed to next step.

Combine the roasted or canned tomatoes, chipotle in adobo (start with 1 tsp and add later if you want more heat), quartered onion, garlic clove, 0.5 tbs vegetable oil, 2 tbs water and 0.25 tsp salt in a blender. Blend until smooth.

Taste and adjust salt or chipotle level. Strain through a fine-mesh sieve if you prefer a silky sauce. Set aside 1.5 cups for the fideo.

Heat a large sauté pan over medium heat. Add 2 tbs vegetable oil and 1 tbs butter; when the butter foams, add the 6 oz vermicelli, breaking longer strands if desired so they fit the pan.

Toast the fideo, stirring frequently, until golden brown and fragrant, 3–5 minutes. Watch carefully to avoid burning; adjust heat as needed.

Carefully pour in the 1.5 cups tomato-chipotle sauce and 1.75 cups hot chicken or vegetable broth. Stir to combine, scraping up any browned bits from the pan.

Bring to a gentle boil, then reduce heat to low so the mixture simmers. Season with 0.75 tsp kosher salt and 0.25 tsp black pepper. Cover the pan partially and simmer, stirring occasionally, until the fideo has absorbed most of the liquid and is tender, about 8–10 minutes. If it becomes too dry before cooked, add up to 2–4 tbs more hot broth or water.

When the pasta is tender and sauce is thick (the classic 'seco' texture — not soupy), remove from heat and stir in 1 tbs butter for shine and richness. Taste and adjust seasoning.

Spoon the fideo seco into shallow bowls or a serving platter.

Top each portion with diced avocado, a drizzle or dollop of Mexican crema, and a generous sprinkle of crumbled cotija.

Scatter the finely chopped white onion and chopped cilantro over the top. Add a light drizzle of olive oil if desired and squeeze a lime wedge over the dish just before serving.

Serve warm as a happy hour shareable or small plate. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently with a splash of water or broth.