← Back to Search Results
baking, sauteeing Latin American, Mexican
Baked Fideo

Photo by: Joseph De Leo
Comments: 0
 

Recipe

We are huge fans of the traditional sopas secas, or dried soups, of Mexico. With just a few simple ingredients from the pantry, you can make a dish of unusual depth. Stir leftover baked fideo into chicken stock and garnish with lime and avocado for an instant Mexican soup.

Yield: Serves 6 to 8

Ingredients

  • 2 pounds Roma tomatoes, cored and halved
  • 1 large onion, roughly chopped
  • 8 garlic cloves, halved
  • ½ cup water
  • 2 teaspoons coarse salt
  • 12 ounces fideo, vermicelli, or angel hair pasta, broken into 1-inch pieces
  • 6 dried chipotle chiles
  • 2 cups vegetable stock or water
  • ¾ cup grated anejo cheese

Garnishes:

  • 1 avocado, halved, seeded, peeled, and cut into 8 wedges
  • 1 small bunch cilantro, leaves only, chopped
  • Crema or sour cream (optional)

Directions

In a blender, combine the tomatoes, onion, garlic, water, and salt. Puree until smooth. Set aside. Preheat the oven to 350°F. Lightly oil a 13 × 9-inch baking dish.

Heat the olive oil in a large heavy saucepan over medium-low heat. Add the broken pasta and saute, stirring frequently to avoid burning, until deep golden brown. Add the chiles and cook, stirring, 2 minutes longer. Stir in the tomato puree and the stock or water and bring to a simmer. Pour into the baking dish.

Cover with aluminum foil and bake 10 to 15 minutes, until all the liquid has been absorbed and the noodles are tender. Uncover and sprinkle the cheese over the top. Turn the oven temperature up to 400°F and bake, uncovered, an additional 10 minutes, or until bubbling and golden. Arrange the avocado slices on top, sprinkle with the cilantro, drizzle with the crema if desired, and serve.

Variation: Saute 1 pound mushrooms, sliced, with 1 onion finely diced, and 1 small bunch epazote, leaves only, in olive oil and stir into the fideo mixture before baking.


© 1997 Mary Sue Milliken and Susan Feniger
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information does not include Crema. For nutritional information on Crema, please follow the link above.

301kcal (15%)
123mg (12%)
23mg (39%)
70mcg RAE (2%)
631mg
52mg
11g
6g
5g
45g
13mg (4%)
991mg (41%)
3g (16%)
10g (15%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
a-new-way-to-cook A New Way to Cook
by Sally Schneider
desserts-4-today Desserts 4 Today
by Abby Dodge
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?