Go Back
Tacos Crujientes de Fideo (Crispy Fideo Tacos) on a white platter.
Print

Tacos Crujientes de Fideo (Crispy Fideo Tacos)

A recipe for Tacos Crujientes de Fideo (Crispy Fideo Tacos) from the cookbook, ¡Buen Provecho! Crisp corn tortillas are filled with guajillo-spiced Fideos Secos and avocado slices.
Course Main
Cuisine Mexican
Keyword fideo, Mexican, Mexico, noodle, pasta, taco, tortilla
Prep Time 20 minutes
Cook Time 35 minutes
0 minutes
Total Time 55 minutes
Servings 20 Tacos

Ingredients

  • 3 dried guajillo chiles stems and seeds removed
  • 4 Roma tomatoes roughly chopped
  • 2 tablespoons olive oil
  • 200 grams (7 ounces) dry fideo pasta
  • 1/4 cup chopped white onion
  • 2 garlic cloves finely chopped
  • 1 teaspoon dried oregano crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable or canola oil
  • 20 corn tortillas

Toppings:

  • Avocado slices
  • Crumbled queso fresco
  • Mexican crema or crème fraîche
  • Cilantro

Instructions

  • Place dried guajillos in a medium saucepan over medium heat with enough water to cover. Simmer for 10 minutes or until chiles soften.
  • Remove from heat and set aside for 5 minutes. Do not throw away water.
  • Add softened chiles, tomatoes, and 1 cup chile water to a blender. Blend until smooth. Set aside.
  • Heat olive oil in a 5-quart saucepan over medium-low heat. Add fideo pasta and stir constantly until pasta is golden brown. Do not burn. Remove from heat and transfer to a separate bowl. Set aside.
  • Return saucepan to medium heat. Sauté onion and garlic until tender, about 1 minute.
  • Add guajillo mixture, oregano, salt, and pepper. Bring to a boil. Add fried fideo. Reduce heat to low. Simmer for 15 minutes or until liquid has been soaked up.
  • While fideo is cooking, prepare taco shells. Heat vegetable oil in large frying pan over medium heat. Test the oil temperature by dipping the edge of a tortilla in the hot oil with a pair of tongs. If the tortilla bubbles rapidly, the oil is ready.
  • Using tongs, carefully fry tortilla in hot oil for 5-7 seconds on each side. Fold tortilla in half using tongs. Fry each side of folded tortilla for 10 seconds or until crispy.
  • Lift taco shell over the oil, letting any excess oil drip off. Place shell on a paper towel-lined plate to absorb any excess oil. Repeat with remaining tortillas.
  • Scoop fideo in taco shells. Add avocado slices, a sprinkle of queso fresco, cream, and cilantro leaves. Serve immediately.