Hola! The #DeLaLuz team has the perfect side dish for you to pair with that beef milanese posted earlier today. This fideo seco is a Mexican pasta dish that is a staple in most Mexican households. It’s the pasta version of a noodle soup or as we call it in Mexico, sopa de fideo. If you were struggling with holiday blues this right here my friends, paired with that scrumptious beef milanese is going to hit the spot.
Till next time.
- 6 large Roma tomatoes
- 3 garlic cloves
- 1 shallot, quartered
- 1 1/2 cups chicken broth
- 2 tablespoons chipotle adobo sauce
- Kosher salt
- Fresh ground pepper
- 1 16-oz fideo cut spaghetti box
- 3 tablespoons canola oil
- Olive oil
- Avocado slice, for garnish
- Mexican crema, for garnish
- Shaved parmesan cheese, for garnish
Pre heat oven to 350 degrees F.
Remove stems from tomatoes and cut in half. Drizzle olive oil in a baking sheet and place tomatoes, garlic, and shallot. Season with salt and pepper and roast for about 25-30 minutes. Remove form heat. In a blender combine roasted tomatoes, garlic, shallot, chicken broth and chipotle. Blend until smooth. Season to taste. In a deep saute pan at medium-high heat add canola oil. Wait until oil is hot and add dry fideos. Saute until golden brown for about 6 minutes. Turn heat to low and add tomato sauce. Cook fideos for about 15 minutes or until sauce has been absorbed. Garnish with crema, avocado, and shaved parmesan cheese.