ChefXi OfficialA deeply savory, 'dry' noodle dish where fideo pasta is toasted until nutty and then simmered in a rich, smoky tomato and chipotle broth.
Dice the onion, mince the garlic, and finely chop the chipotle pepper. Measure out the broth and tomatoes.
Using a blender to pulse the tomatoes, onion, and garlic together into a 'recaudo' is a traditional shortcut!
Heat olive oil in a large skillet over medium heat. Add the fideo noodles and stir constantly until they turn a deep golden brown and smell nutty.
Watch closely! Pasta goes from toasted to burnt very quickly.
Add the onions to the skillet with the toasted pasta and sauté until translucent, about 3-4 minutes. Stir in the garlic and chipotle for the last minute.
Pour in the crushed tomatoes, chicken broth, and oregano. Stir well to combine and bring to a gentle simmer.
Reduce heat to low, cover the skillet, and cook until the liquid is absorbed and the noodles are tender.
If the noodles are still firm but the liquid is gone, add a splash more broth and cover for 2 more minutes.
Remove from heat. Let it sit covered for 2 minutes, then fluff with a fork. Top with crumbled queso fresco, cilantro, and a squeeze of lime.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.