I just got back from a quick trip home to visit family and while I was there my sister and I ate in quite a few restaurants and cantinas. I noticed that Tacos de Fideo are featured in many menus, and it's not hard to wonder why..... they are delicious!! I tell you, you can put anything in a tortilla and it will taste awesome, and this recipe is proof of that.
I remember Sopa de Fideo from my childhood - it would either be a brothy soup, or a dry pasta, always flavoured with tomato. I love both versions, but these dry Fideos, seasoned with a tomato salsa with chipotles and Mexican oregano are outstanding. They are even better when you put them in a taco and crown them with cotija cheese, crema and avocado. Trust me, you have to try these. And when you do, you will feel as if you're in Mexico.
Tacos de Fideos Secos
Vermicelli Pasta Tacos
For the Fideos:
1 Tbsp grapeseed oil
2 1/2 cups vermicelli
3 large Roma tomatoes, chopped
1/2 small onion, chopped
1 clove garlic, peeled
1 chipotle chile in adobo, or more to taste
1 cup water
1 tsp Mexican oregano
Salt and Pepper to taste
For the Tacos:
Grapeseed Oil
Corn tortillas
Cotija or Feta cheese, grated
Crema
Sliced Avocados
Cilantro for garnish
Cooked chorizo for garnish (optional)
Lime wedges
In blender container place tomatoes, onion, garlic, chipotle and water. Blend until completely smooth. You should have 3 cups of sauce.
Heat 1 tsp grapeseed oil in medium saucepan and cook salsa over medium heat until it comes to a boil. Season with salt and pepper to taste.
Meanwhile, in large frying pan, heat 1 Tbsp grapeseed oil and cook vermicelli over medium low heat until it's golden brown.
Add hot salsa and mix to combine. Turn heat down and cook, uncovered and without stirring, for 13 minutes.
Stir pasta gently after 13 minutes and cook for an additional 2 minutes.
Fideos can be served as a side dish garnished with cotija cheese and crema.
For the Tacos de Fideo:
In medium frying pan heat enough grapeseed oil to cover the bottom of the pan. Soft-fry tortillas only to soften them and warm them up. Drain them on paper towels.
Fill tortillas with warm fideos and top with cotija cheese. Drizzle with crema and serve with avocado and lime wedges. Garnish with cilantro.