Spicy Fideo
I'll be honest, I have no idea what to call this recipe. Spicy Fideo came to life when I was needing easy and quick one pan dinners while also craving two very specific dishes. I wanted Fideo Seco, which is an amazing Mexican dish that just reminds me of home, and I was also craving rigatoni alla vodka. So I decided to join the two, and voilà, we have Spicy Fideo!For links to the products I used, see my September Products list on Amazon.
Equipment
- 1 pan
Ingredients
- 1 large shallot, brunoise
- 2 garlic cloves, minced
- 1 cup fideo noodles, torn vermicelli
- 1 tbsp olive oil
- 1-2 dry chiles de arbor
- 1/4 cup tomato paste
- 4-4.5 chicken broth, hot
- Salt and pepper to taste
- 1.5 oz tequila
- 3 squirts maggi, or 1 tsp soy sauce
- 3 tbsp queso fresco or cotija
- 2 tbsp unsalted butter
- Creme fraiche, for topping
- Salsa macha or chili crisp, for topping
- Chives, for topping
Instructions
- Preheat your pan. Add the olive oil and sauté shallot and garlic until softened, about 3 minutes on medium low heat.
- Add fideo to the pan and toast for about 3 minutes on medium low.
- Add dry chiles and tomato paste. Cook on medium for 3 minutes.
- Deglaze with the tequila and let it absorb almost fully.
- Start adding in the broth one cup at a time until it is absorbed and creamy. It’ll be about 9-11 minutes, max.
- Add in maggi and cheese. Let it fully incorporate.
- Add salt and pepper as needed at this point.
- Turn off heat and add the butter. Emulsify.
- Serve it with the cream, lots of salsa macha, chives and that is it!
Nutrition
Calories: 750kcal, Carbohydrates: 109g, Protein: 10g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 735mg, Potassium: 457mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1029IU, Vitamin C: 9mg, Calcium: 172mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.