How to Make the Best Fideo Seco Mexicano
If you’re looking for the best fideo seco recipe, look no further. Fideo seco, a Mexican classic, is a comforting pasta dish inspired by my travels to Oaxaca. In this recipe, fideo noodles are toasted in oil to enhance their rich, nutty flavor, then slowly simmered in a flavorful tomato broth infused with guajillo peppers.
The first time I visited Oaxaca in 2006, it was truly a trip for my tastebuds. Tlayudas, tetelas, and tejate were all new to me. The dish that I dreamed about for over 20 years though, was fideo seco and after much trial and error, I’ve finally learned how to make fideo seco, al estilo Oaxaca, and have perfected the recipe!
WHAT IS FIDEO SECO?
Traditional fideo seco is prepared similar to Mexican red rice, only this dish uses dry fideo noodles that are first toasted in oil and then simmered with a tomato-based broth until all of the liquid is absorbed.
💡FUN FACT: Just so we’re clear, this is not, I repeat, NOT sopa de fideo on day two after it absorbs all of the broth (NOTE FROM LOLA: If this happens to you, be sure to check out my sopa de fideo recipe, where I give all the tips and tricks to making a perfect pot of sopita).
INGREDIENTS
The ingredients you’ll need to make this recipe include: fideo noodles, onion, garlic, tomatoes, guajillo chili peppers (or canned chipotle peppers), oil, broth (vegetable or chicken), and salt.
I also use chicken broth for this recipe, but you can keep it vegetarian by using vegetable broth.
STEP-BY-STEP 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 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.
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
Like many Mexican dishes, fideo seco is one that is best served with all of the fun garnishes. A few of my favorites include: fresh cilantro, sliced avocado, thinly sliced 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 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.
💡FUN FACT: A few dishes that pair well with fideo seco include: crispy beef tacos, tacos de papa, garlic shrimp, chicken wings, and mole enchiladas.
LOOKING FOR MORE MEXICAN SIDE DISHES?
Here are a few of my favorites!
- Arroz Blanco con Elote (Rice with Corn)
- Arroz Verde con Cilantro (Green Rice)
- Arroz al Ajillo (Garlic Butter Rice)
- Arroz Rojo (Red Mexican Rice)
- Arroz a la Primavera (Mexican White Rice)
- Easy Arroz Chino (Chinese Fried Rice)
- Classic Sopa de Fideo
- Espagueti Rojo (Creamy Mexican Spaghetti)
- Cocido (Mexican Beef and Vegetable Soup)
- Crema de Chayote (Creamy Chayote Soup)
- Frijoles de la Olla (Easy Slow Cooker Recipe)
- Slow Cooker Frijoles Charros
- Lola’s Classic Refried Beans
- Ensalada de Lentejas (Easy and Refreshing Lentil Salad)
- 50 Delicious Mexican Breakfast and Brunch Ideas
Fideo Seco Mexicano
Equipment
- Large heavy pot (cast iron if possible) with lid
- Silicone or wooden spatula
Ingredients
- 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
OPTIONAL GARNISHES
- avocado, sliced or cubed
- red onion, sliced or diced
- fresh cilantro
- crema Mexicana
- queso fresco, crumbled
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. Like many Mexican dishes, fideo seco is one that is best served with all of the fun garnishes. A few of my favorites include: fresh cilantro, sliced avocado, thinly sliced red onion, crema Mexicana, and crumbled queso fresco.
A Note from Lola
Only garnish what you’re eating!
I typically only garnish the entire pot if I’m hosting a crowd and know that it’s going to finish, otherwise I just let everyone add what they like so that I can store the leftovers without the fresh garnishes.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
Originally Published: September 8, 2022
Photography + Styling: Cacey McReavy
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.
We’d like to make this as a an option for a large party (100-150ppl). Do you have any tips for buffet style serving? Will it get sticky/mushy in a foil pan on a chafing stand with heat? How much fideo and sauce would you recommend?
Thank you!!
This sounds like a great option for a large party! My recommendation would be to multiply the recipe by 10 (or 15 if you have the Fear of Not Enough Food), and then distribute the fried noodles into large foil pans and bake them covered in the oven with the sauce. I don’t imagine that the noodles would get sticky. I’d also serve all of the sides alongside the trays as optional toppings. It would be great to include a description of dish with how to serve it (otherwise people might not add the toppings, which make the dish extra special).
Another meal prep hit! I love the addition of guajillos to add a little kick.
Beautiful recipe. Thought I’d have leftovers, but family devoured this dish. Thank you!!
So happy to hear you liked it!
I love the way my granny makes the fideo sopita and I ask her to make it all the time. I think it’s time I make HER fideo. I think the chilis will make an excellent addition especially since I like to spice things up!
She does make a good fideo and that’s who I model mine after.
I can’t get roma tomatoes, what is the next best thing and how many/how much?
Hi, Stacey – I use one pound of whatever tomatoes that I have on hand. That’s about 3-4 Roma or 2-3 medium tomatoes of any other variety because they tend to be meatier.