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Mexican-Style Fideos with Chorizo

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens when Mexico settles in New York," he says. His version of fideos are spicy, smoky, deliciously creamy and a snap to make.

  • Total Time:
  • Servings: 6

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  • 2 tablespoons unsalted butter

  • 12 ounces angel hair pasta, broken into 1-inch lengths

  • 1/2 pound fresh Mexican chorizo, casings removed and meat crumbled

  • 6 garlic cloves, minced

  • 2 chipotle chiles in adobo, seeded and minced

  • 1 cup tomato puree

  • 8 baby zucchini

  • Extra-virgin olive oil, for brushing

  • Kosher salt

  • Freshly ground pepper

  • 3 cups chicken stock or low-sodium broth

  • 1/2 cup cooked black beans, rinsed and drained if canned

  • Freshly grated Cotija cheese, cilantro leaves, thinly sliced radishes, minced white onion, Mexican crema (or sour cream) and dried oregano, for serving


  1. In a large saucepan, cook the butter over moderate heat until the milk solids turn brown, 3 to 5 minutes. Add the broken pasta and cook, stirring, until browned all over, about 7 minutes. Transfer the pasta to a medium bowl.
  2. Add the chorizo to the saucepan and cook over moderate heat, stirring, until the fat is rendered and the meat is browned, about 5 minutes. Add the garlic and chipotles and cook until fragrant, about 1 minute. Stir in the tomato puree and cook, stirring occasionally, until thickened, about 5 minutes.
  3. Meanwhile, light a grill or preheat a grill pan. Brush the zucchini with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until very lightly charred and crisp-tender, about 5 minutes total. Transfer to a work surface and let cool slightly, then cut in half lengthwise.
  4. Add the chicken stock and black beans to the saucepan and bring to a boil. Stir in the toasted pasta and simmer over moderately high heat, stirring constantly, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes. Ladle the noodles into shallow bowls and arrange the zucchini on top. Serve right away with grated Cotija, cilantro, sliced radishes, minced white onion, crema and dried oregano.

Suggested Pairing

Fresh, fruit-forward Garnacha from Spain pairs well with tomato based dishes, like Stupak's fideos because they match in brightness.

Contributed By Photo © Marcus Nilsson Published July 2013

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