How to Make Tacos de Fideo Seco
Tacos de fideo seco are the perfect mix of comfort and street food. The rich, flavorful noodles are tucked into a warm corn tortilla and then garnished with everything you’d use to top classic fideo seco!
They’re messy in the best way, packed with flavorful fideo noodles, and somehow feel nostalgic and totally new at the same time. Similar to the tamale torta, this dish is carbs, on carbs, on carbs and totally worth using your cheat day on.
INGREDIENTS YOU’LL NEED
Here’s what you’ll need to make this recipe: fideo seco (you can make this in advance), corn tortillas, and all of the fun garnishes you’d use on fideo seco, but this time you’re adding it to a taco – queso fresco, crema Mexicana, red onion, cilantro, avocado, and your favorite salsa.
STEP-BY-STEP INSTRUCTIONS
Make flavorful tomato sauce for fideo seco
- Roughly chop tomatoes and onions. Peel and smash the garlic cloves.
- Toast guajillo peppers on a comal or flat pan until they become fragrant, for about 30 seconds on each side.
- Add ingredients to a blender and process on medium setting until completely smooth, for about 60 seconds. This should yield about 6 cups of raw sauce.
💡PRO TIP: You can make your own Mexican tomato sauce in advance. I usually have some in the fridge and freezer because I make it as soon as tomatoes are in season or any time I can tell we won’t be using all of the ripe tomatoes at home. Then all you have to do is add the guajillo to it for this recipe.
Fry fideo noodles
- Prepare a heavy-bottom pot with a thin layer of oil over low to medium heat. Once hot (the oil must be hot when you add the noodles!), add the noodles and cook for about 5 minutes. You may need to reduce heat to the lowest setting to avoid burning the noodles. Be sure to stir frequently with a spatula to prevent the noodles from toasting too quickly. They should toast evenly, turning a mix of light golden brown and deeper brown when ready.
Add sauce to noodles
- Add the tomato mixture to the noodles and sauté together until the liquid absorbs completely and the mixture turns a deeper orange-red color.
- PRO TIP: This step is essential. If you add the broth to raw tomato sauce, this will result in a raw tomato tasting broth. Sautéing it until it reduces completely ensures that it is cooked and adds another layer of flavor.
Add broth and simmer
- Add chicken or vegetable broth and bring to a boil over medium-high heat until most of the liquid is absorbed and you can begin to see the pasta.
- Next, adjust heat to lowest setting, taste and adjust for salt if necessary, and cover. Simmer for an additional 20 minutes or until all of the liquid is absorbed.
- Once liquid is absorbed, uncover, mix noodles with a large cooking spoon and cover once again for an additional 10 minutes, or until ready to serve.
Garnish, serve, and enjoy
Add a scoopful of fideo seco to a warm corn tortilla (I warm my tortillas on a comal or over an open flame). Served with all of the fun garnishes. A few of my favorites include: fresh cilantro, sliced avocado, chopped red onion, crema Mexicana, and crumbled queso fresco.
RECOMMENDED BY LOLA FOR THIS RECIPE
FIDEO NOODLES
💡 PRO TIP: For authentic fideo seco, I like to use the thicker Mexican pasta that is simply labeled, “Fideo.” I avoid making fideo seco with vermicelli because they are much thinner and burn too easily. Angel hair pasta doesn’t cut it, so make the effort to find Mexican fideo noodles at a Latin grocery store or buy it online.
HOW TO STORE AND REHEAT
Store extra fideo seco in an air-tight container in the refrigerator for up to 5 days. To reheat in the microwave, place in a glass dish for 1-2 minutes. Otherwise reheat it in a small pot over low heat. I usually cover it and add a splash of water so that it doesn’t get too dry.
⭐️ LOOKING FOR MORE TACO RECIPES? Try these: Tacos Dorados (Crispy Tacos with Seasoned Ground Beef), How to Make Tacos de Papa (BEST Crispy Potato Tacos), Tacos de Barbacoa (Easy Crock Pot Recipe), How to Make the BEST Tacos de Huevo con Chorizo, Best Carne Asada for Tacos, Easy Huevos a la Mexicana Tacos (Mexican Scrambled Eggs)
WHAT PAIRS WELL WITH TACOS DE FIDEO SECO?
Tacos always pair well with my favorite beans, rice, salsa, and refreshing Mexican drinks. Here are a few other ideas:
- Salsas: Tacos de fideo seco are typically served with salsa, and there are many different types to choose from, including tomato-based, tomatillo-based, and fruit-based salsas. My favorites however, are a spicy red salsa made with Chile japones that I learned from my grandma Lola, and a tangy tomatillo salsa I learned from my nina.
- Guacamole: The creamy, rich flavor of guacamole or guacamole salsa also pairs well with the ground beef tacos.
- Mexican rice: A side of Mexican rice is perfect with any tacos. Some of my favorites include: Arroz a la Primavera (Mexican White Rice), Arroz Verde con Cilantro (Mexican Green Rice with Cilantro), Garlic Rice, Mexican White Rice with Corn, and Red Mexican Rice.
- Refried beans: Refried beans are a classic Mexican side dish that add protein to your meal. You can also serve these tacos with my Frijoles de la Olla.
- Mexican drinks: You can pair fideo seco tacos with a cold beer or a glass of agua fresca. Right now I’m loving Naranjada (Sparkling Orange Agua Fresca), Hot Pink Agua de Tuna (Prickly Pear Agua Fresca), Agua de Fresa (Strawberry Agua Fresa), Agua de Ciruela, and Passion Fruit Agua Fresca.
LOOKING FOR MORE MEXICAN SIDE DISHES?
Here are a few of my favorites!
- Classic Sopa de Fideo
- Espagueti Rojo (Creamy Mexican Spaghetti)
- Cocido (Mexican Beef and Vegetable Soup)
- Crema de Chayote (Creamy Chayote Soup)
- Slow Cooker Frijoles Charros
- Ensalada de Lentejas (Easy and Refreshing Lentil Salad)
Tacos de Fideo Seco
Equipment
- Large heavy pot (cast iron if possible) with lid
- Silicone or wooden spatula
Ingredients
FOR THE FIDEO SECO
- ½ onion
- 3 medium garlic cloves, mashed
- 1 pound tomatoes (about 3-4 tomatoes)
- 3 dry guajillo peppers (or 2 chipotle peppers in adobo sauce)
- 3 tablespoons oil
- 3 cups chicken or vegetable broth
- 14 ounces fideo noodles
- salt, to taste
FOR THE TACOS
- corn tortillas
- avocado, sliced or diced
- red onion, sliced or diced
- fresh cilantro
- crema Mexicana
- queso fresco, crumbled
- salsa
Instructions
- Make flavorful tomato sauce. Roughly chop tomatoes and onions. Peel and smash the garlic cloves. Toast guajillo peppers on a comal or flat pan over medium heat until they become fragrant, for about 15 seconds on each side. Add ingredients to a blender and process on medium setting until completely smooth, for about 60 seconds. This should yield about 2.5 cups of sauce.
- Toast fideo noodles. Prepare a heavy-bottom pot with a thin layer of oil over low to medium heat. Once hot (the oil must be hot when you add the noodles!), add the noodles and cook for about 5 minutes. You may need to reduce heat to the lowest setting to avoid burning the noodles. Be sure to stir frequently with a spatula to prevent the noodles from toasting too quickly. They should toast evenly, turning a mix of light golden brown and deeper brown when ready.
- Add sauce to noodles. Add the tomato mixture to the noodles and sauté together until the liquid is fully absorbed and the mixture turns a deeper orange-red color, for about 5 minutes. PRO TIP: This step is essential. If you add the broth to raw tomato sauce, this will result in a raw tomato tasting broth. Sautéing it until it reduces completely ensures that it is cooked and adds another layer of flavor.
- Add broth and simmer. Add chicken or vegetable broth and bring to a boil over medium-high heat until most of the liquid is absorbed and you can begin to see the pasta, for about 5 minutes. Next, adjust heat to lowest setting, taste and adjust for salt if necessary, and cover. Simmer for an additional 20 minutes or until all of the liquid is absorbed. Once liquid is absorbed, uncover, mix noodles with a large cooking spoon and cover once again for an additional 10 minutes, or until ready to serve.
- Garnish, serve and enjoy. Add a scoopful of fideo seco to a warm corn tortilla (I warm my tortillas on a comal or over an open flame). Served with all of the fun garnishes. A few of my favorites include: fresh cilantro, sliced avocado, chopped red onion, crema Mexicana, and crumbled queso fresco. And don't forget the salsa!
A Note from Lola
A NOTE ON SALT
I only use Diamond Kosher Salt when cooking, which is less salty than other salts. This means that I am able to use more, without over salting my recipes. If you use regular table salt or sea salt, please reduce the amount of salt you use and taste as you cook to avoid over salting!FAQs
Where can I buy fideo noodles?
Most Mexican grocery stores carry an infinite variety of Mexican pastas, including fideo. You may also be able to find it in the Hispanic food aisle or your local grocery store (I have even found it at my Super Target in the suburbs). It typically costs no more than $1 per 7-ounce bag. Talk about a budget meal!Can I use canned tomato sauce for this recipe?
No. It doesn’t provide the same flavor necessary to make this dish shine, but like I mentioned above, you can use canned whole or diced tomatoes in place of the fresh tomatoes to make your sauce.Can I make fideo seco ahead of time?
Yes! You can definitely make it ahead of time and reheat it later. Just store the cooked fideo in the refrigerator for up to 3 days, then reheat it in the microwave or on the stovetop. Avoid garnishing until you are ready to serve.How do I prevent the noodles from sticking together?
Be sure to stir the noodles frequently while toasting them in the skillet.Nutrition
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
