Fideos Secos Tacos

These griddled tacos are filled with fideos secos, a Mexican dish of thin spaghetti cooked in a chile-based tomato sauce until the pasta has absorbed the flavor and rich red color of the sauce.

Fideos Secos Tacos Recipe
Photo: Greg Dupree
Active Time:
40 mins
Total Time:
1 hr 40 mins
14 tacos


Chile Base

  • 2 dried guajillo chiles, stemmed and seeded

  • 1 dried chipotle chile, stemmed and seeded

  • 1 1/2 cups boiling water

  • 1 1/4 cups tomato sauce (such as Pomì)

  • 1/4 cup fresh cilantro leaves and stems

  • 2 teaspoons kosher salt

Fideo Filling

  • 1 tablespoon grapeseed oil

  • 1/2 pound fresh Mexican chorizo, casings removed

  • 8 ounces uncooked fideo (spaghettini)

  • 2 teaspoons finely chopped garlic

  • 1 fresh or dried bay leaf

  • 1 dried chile de árbol

  • 2 tablespoons chopped fresh cilantro, plus more for garnish

  • 3 ounces Monterey Jack cheese, grated (about 3/4 cup)

  • 14 (6-inch) fresh corn tortillas

  • 1 cup Mexican crema

  • 1 large avocado (about 8 ounces), sliced

  • 5 ounces queso fresco, crumbled (about 1 1/4 cups)


Make the chile base

  1. Heat a large (12-inch) cast-iron skillet over medium. Add chiles; cook, turning occasionally, until fragrant and lightly toasted, about 4 minutes. Transfer chiles to a blender; add 1 1/2 cups boiling water. Let stand 30 minutes. Add tomato sauce, cilantro, and salt. Process until smooth, about 20 seconds. Set aside.

Make the fideo filling

  1. Heat oil in a large cast-iron skillet over medium-high. Add chorizo, and cook, stirring occasionally, until crumbled and browned, about 6 minutes. Stir in fideo, garlic, bay leaf, and chile de árbol. Cook, stirring occasionally, until fideo is lightly toasted and turning opaque, 4 to 5 minutes. Stir in chile base. Reduce heat to low, cover, and cook until fideo is tender and liquid is fully absorbed, 15 to 20 minutes, stirring once after 8 minutes. Remove and discard bay leaf and chile de árbol. Transfer mixture to a medium bowl, and stir in cilantro. Let cool 20 minutes. Stir in Monterey Jack cheese.

  2. Top each tortilla with 1/3 cup fideo filling; fold each tortilla in half, pressing gently. Heat a large cast-iron skillet or grill pan over medium-high. Working in batches, toast tacos until tortilla is lightly charred and filling is warmed through, 2 to 3 minutes per side. Top tacos with Mexican crema, avocado slices, and crumbled queso fresco. Garnish with cilantro. Serve immediately.

Make Ahead

Chile base can be made up to 3 days in advance.


Use fresh tortillas; they’re less likely to tear or crack when charring.

Suggested Pairing

Spicy, peppery Syrah.

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