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Who eats the barley? Who eats the grain?

Don’t make this unless you want to eat almost half of it in one sitting. I’ll start this out by saying four simple words: I FUCKING LOVE FIDEO! There are all different kinds of fideo – fideo on pollo (with chicken), sopa de fideo (fideo soup), fideo seco (dry) and this baby is fideo seco a los tres chiles because why? we’re using three types of chiles.

Our pantry was always stocked with bright yellow boxes of Q&Q fideo growing up. I’ll be honest – I have never fucking made this and I killed it on my first try. This recipe is fucking perfect. It’s spicy, filling, flavorful, basically the best thing ever and very quick and easy!

Start by setting your oven to 400 degrees. Grab 4-5 roma tomatoes, 1 white onion, 4-5 cloves of garlic and place them on a baking sheet. Roast for 20-25 minutes until tomatoes start to split.

While those are cooking, add a couple of guajillo and pasilla peppers to a comal, toasting for a few minutes on medium heat then dump into a pot of boiling hot water. Turn the heat off and steep for the remaining time your things are roasting.  Take 1/4 brick of tofu and press/drain. I literally just put a pot on top of it filled with fruit.

Add the roma tomatoes, onion and garlic to a blender along with your soft as fuck drakes I MEAN PEPPERS and blend with a bit of water. Add about a teaspoon liquid of better than chicken bouillon and a bit more water. Open a can of chipotle peppers in adobe sauce deseeding a couple of peppers. Add them to your blender with 2 heaping tablespoons of adobe sauce then blend until smooth. Set aside.

Grab a large deep pan and toss a couple tablespoons of a high heat oil you prefer. Add a couple of boxes of fideo to the pan and brown on medium heat. Do this by constantly stirring the fideo in the pan for 6-7 minutes or until golden brown.

Combine tomato-y puree with the fideo then turn the heat off! Add a few cracks of pepper + salt and stir until all the fideo is coated well. Let sit for 15 minutes until the fideo has soaked up much of the sauce. Add fideo to oven safe dish (I used a casserole dish) and bake at 350 for 15 minutes covered with foil.

While that is baking, take your tofu and crumble to mimic cotija cheese. Grab a little bowl, squeeze a whole lemon, add a little cumin, add a little olive oil, add a little salt, and mix. Add to your tofu and mix again. Drain if there’s excess liquid. Taste then give yourself a pat on the back because you just made vegan cheese in like 2 minutes.

Top your fideo with avocado slices, cilantro and generously sprinkle with cotija cheese theeeeeeen get rowdy to Destino Final ‘cuz you’re doneeeeeeeeeeeee. 

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