Mexican cuisine · Dough, Pasta & Rice

Fideo Seco Poblano

Vermicelli toasted golden in oil, left to absorb a chipotle-tomato broth until dry, topped with crema and avocado.

Ingredients · for 4 servings

• 200 g vermicelli
• 500 g tomatoes
• 2 chipotle chilis in adobo
• 1 onion
• 2 garlic cloves
• 500 ml vegetable broth
• 150 g crema (or sour cream)
• 1 avocado
• 100 g queso fresco (or feta)
• 4 tbsp oil
• Salt, pepper

Instructions

1. Boil the tomatoes with half the onion and the garlic in a little water for 8 min until the tomato skins split, then blend smooth with the chipotle chilis and 200 ml of the broth, and pass through a sieve.
2. Heat the oil in a wide pan over medium heat and toast the vermicelli, stirring constantly, for 3–4 min until evenly golden — this builds all the flavor, so don't let it turn dark.
3. Carefully pour in the strained chipotle-tomato sauce — it will sizzle vigorously — and let it reduce with the noodles for 2 min.
4. Add the remaining broth, season with salt and pepper, and cook uncovered over medium heat for 8–10 min, stirring only twice, until the noodles are tender and almost no liquid remains in the pan.
5. Remove from the heat and let the noodles rest covered for 5 min so they absorb the last of the sauce.
6. Slice the remaining onion into thin rings, cut the avocado into wedges, and arrange both over the noodles with crema and crumbled queso fresco; serve immediately.