This thin Mexican pasta is toasted, giving the fideo a nutty flavor, and then it is cooked in Molli Morelos cooking sauce with tomato and chipotle until the mixture is absorbed. The consistency is moist but not soupy.
Course:
Appetizer, Main Course, Soup
Cuisine:
Mexican
Keyword:
fideo, mexican, pasta, vermicelli
Servings: 4 peoople
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1
jar Molli Morelos cooking sauce with chipotle chiles
-
1
cup
chicken broth or water
-
2
tablespoons
olive oil
-
1
7-ouncpackage fideo (vermicelli
-
Crumbled queso fresco
as topping
-
Avocado slices
as topping
-
Crema Mexicana
as topping
-
Cilantro
as topping
-
Chopped onion
as topping
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Heat oil in a medium skillet over medium heat and add fideo. Stir until fideo is slightly toasted, but not burned.
-
Transfer fideo to a bowl and reserve.
-
Add Molli Morelos cooking sauce and chicken broth. Stir and let mixture come to a boil. Add fideo and continue to boil for 15 minutes until liquid absorbs.
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Serve fideo topped with toppings of your choice. Provecho!