Otto — your AI sous chef
Sign InGet Started
Back to Article
Toasted Fideo Sopa Seca

Toasted Fideo Sopa Seca

Dinner
Prep Time
10min
Cook Time
20min
Servings
4
Calories
310
Chef's Note

Toasting the dry pasta in oil before adding liquid triggers the Maillard reaction, giving it a deeply savory, toasted-nut flavor profile. Additionally, the heat dextrinizes the surface starches, preventing the thin noodles from releasing too much starch and turning mushy as they simmer in the tomato broth.

Tags
budget-friendly
pasta
mexican-inspired
one-pot
easy-dinner
quick-meals
toasted-pasta
vegetarian-option
Ingredients

  • 8 oz Fideo pasta (or angel hair broken into 1-inch pieces)

  • 2 tbsp Vegetable oil

  • 3 medium Roma tomatoes, chopped

  • 1/2 medium White onion, chopped

  • 3 cloves Garlic

  • 1 whole Chipotle pepper in adobo sauce

  • 2 cups Low-sodium chicken or vegetable broth

  • 1 tsp Kosher salt

  • 1/2 cup Queso fresco or feta cheese, crumbled

  • 1/4 cup Fresh cilantro, chopped

  • 1 whole Lime, cut into wedges

Instructions
  • 1

    Prepare the tomato base: In a blender, combine the chopped Roma tomatoes, white onion, garlic cloves, chipotle pepper in adobo, and 1/2 cup of the broth. Blend on high until completely smooth.

  • 2

    Toast the pasta: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the dry fideo pasta. Cook, stirring constantly, for 4 to 5 minutes until the noodles turn a deep golden-brown color and release a rich, nutty aroma. Watch closely as they can burn quickly once they begin to color.

  • 3

    Add the aromatics: Carefully pour the blended tomato mixture directly into the skillet with the toasted pasta. It will steam and sputter. Stir well and cook for 2 to 3 minutes until the tomato mixture darkens in color and thickens slightly.

  • 4

    Simmer: Pour in the remaining 1.5 cups of broth and the salt. Stir to combine. Bring the liquid to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 8 to 10 minutes, or until the pasta has absorbed all the liquid and is tender.

  • 5

    Rest and serve: Remove the skillet from the heat and let it sit, covered, for 2 minutes to allow any remaining steam to finish plumping the noodles. Fluff gently with a fork.

  • 6

    Garnish: Serve hot, topped with crumbled queso fresco, fresh cilantro, and lime wedges for squeezing.

Nutrition Information (per serving)
310
Calories
9g
Protein
46g
Carbs
10g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!