Fideus with salsa negra and avocado cream
Thomasina Miers shows us how to make this Mexican pasta recipe, complete with smoky salsa and avocado cream.
Ingredients
For the fideus
- 4 tbsp olive oil
- 250g/9oz angel hair pasta or vermicelli
- 600g/1lb 5oz fresh tomatoes
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1½ tsp sweet paprika
- ½ tsp dried Mexican oregano
- 1–2 tsp soft light brown sugar
- 1 green chilli, finely chopped
- 500ml/18fl oz vegetable stock
- 3 tbsp salted capers, soaked in water and drained
- salt
For the avocado cream
- 1 large hass avocado (or 2 small), peeled and stone removed
- 1½ tbsp lime juice (from 1–2 limes), plus extra if needed
- 1½ tbsp chilled water, plus extra if needed
- 1½ tbsp extra virgin olive oil, plus extra if needed
- 2 tbsp finely chopped coriander stalks
- 1 jalapeño or other green chilli, stem removed and roughly chopped (optional)
- salt and freshly ground black pepper
For the salsa negra
- 180ml/6¼fl oz rapeseed or groundnut oil
- 15g/½oz arbol chillies, stems and seeds removed
- 25g/1oz chipotle chillies, stems and seeds removed and cut into pieces
- 10 black garlic cloves, chopped
- 10 fresh garlic cloves, chopped
- 1 tbsp red wine vinegar
- 1 tbsp light brown sugar
- ½ tsp cumin seeds
- salt and freshly ground black pepper
To serve
- crème fraîche
- handful coriander leaves, roughly chopped
- 1 lime, cut into wedges
- 50g/2oz capers
Method
To make the fideus, heat half of the oil in a large, deep frying pan or skillet. Add the pasta and fry until at least half is a dark golden colour, but not burnt. Drain on kitchen paper and wipe the pan.
In the same pan, heat the tomatoes whole with the sliced onion, until the tomatoes are charred and blistered on the outside. Blend the tomatoes, onion and garlic in a food processor until pureed.
Heat the remaining oil in the pan and add the puréed tomatoes onions and garlic along with the paprika, oregano, sugar and chilli. Simmer for 10 minutes until the sauce is thick and reduced and the flavours are concentrated. Add the stock, capers and 1 teaspoon of salt to the sauce and bring to the boil. Simmer for 5 minutes and season with salt and pepper (the sauce needs to season the pasta as well). Set aside.
To make the avocado cream, blend the avocado flesh with the lime juice, chilled water and olive oil in a blender or food processor. Add the chopped coriander stalks, 2–3 large pinches of salt and the chilli (if using). Blend again to a smooth, thick cream. Taste and adjust the seasoning and consistency of the avocado cream with more salt, water, lime or oil.
To make the salsa negra, combine the oil and the chillies in a large saucepan. Bring to a simmer over a medium–low heat, stirring frequently for about 5–7 minutes until fragrant and the chillies are slightly browning in spots. Stir in both garlics, the vinegar, sugar, cumin and 1 teaspoon of salt and take off the heat after 2 minutes. Leave to cool, then transfer the mixture to a blender or food processor and blend until it forms a smooth paste. Taste and season with salt and pepper for a balance of sweet, savoury and spicy.
To serve, heat the tomato sauce, add the pasta and cook for about 5–7 minutes, until the pasta is just tender and the sauce is thick. Serve in shallow, warmed pasta bowls with a spoonful of crème fraîche, the avocado slices or cream, a good drizzle of salsa negra, the lime wedges and lots of capers and fresh coriander sprinkled over.
