🇲🇽 MexicoCatalog recipe
Broken spaghetti toasted golden in oil before it hits a blended tomato broth, simmered soft and topped with crumbled cheese and lime.
For 4 servings.
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Blend the canned tomato, onion and garlic into a smooth purée.
Heat the oil in a large pot over medium heat, add the broken spaghetti, and toast, stirring constantly, until golden brown, about 4 minutes.
💡 Toasting is what keeps fideo noodles from turning to mush later — don't skip it, and don't look away, since they go from golden to burnt fast.
Pour in the tomato purée carefully, as it will spatter, and cook 2 minutes until it darkens slightly.
Add the chicken stock and chili powder, and bring to a boil.
Reduce the heat and simmer until the noodles are tender, about 8 minutes.
Season with salt, ladle into bowls, and top with crumbled cheese, cilantro and lime wedges.
Fideo — thin noodles that arrived through Spanish and Mediterranean trade routes — has become one of Mexico's most basic pantry meals, the soup many people learn to cook before anything more ambitious. Toasting the noodles in oil before adding liquid, a step shared with Spanish fideuà, is what keeps them from turning to mush.
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