Vermicelli (Fideo) and Mole Layered Casserole
This recipe is from my friend, Mexico City caterer Victor Nava. It’s a favorite of my guests every time it’s on the menu.
Fideo usually comes in one of two ways: Either rolled into nests or cut into small pieces. It’s easier to work with the latter but you can use the other if need be.
Ingredients
- One 7-ounce bag of fideo already cut into small pieces
- 2 large tomatoes roasted until charred on a comal, cast iron skillet, or griddle; place in a bowl to catch the juices when done
- 1 medium white onion peeled and cut in large chunks
- 2 cloves garlic
- 1 teaspoon salt or to taste
- 2 tablespoons lard, preferably
home-rendered or canola oil - 2-2½ cups chicken stock preferably homemade
- 1½ bottles Mexican crema
- 3 cups mole thinned to spreadable consistency
- 1 pound shredded sharp white cheddar cheese or use Manchego
Instructions
- Preheat oven to 250°F.
- Spread the fideo on two baking sheets and cook until golden, turning the sheet often to ensure even cooking. Set aside.
- Peel the tomatoes, taking care to catch the juices. Place in a blender with the onion and garlic, and 1 teaspoon kosher salt, or to taste. Blend until thoroughly puréed.
- Heat the lard until rippling in a Dutch oven over medium heat. Add the puréed tomatoes and cook, stirring often, until “chinita,” or when small floppy craters form on top, about 10-15 minutes.
- Fold fideo in, taking care not to break it apart too much. Add the chicken stock; taste and adjust seasoning if needed. Cover tightly, and cook over medium-low heat, about 20 minutes or until there is no more steam coming from the casserole. Do not open during cooking and let rest for at least 10 minutes.
- Butter an oven-proof dish about 13-inches long and 4-inches deep. Spread ⅓ of the fideo on the bottom. Top with ⅓ of the crema, ⅓ of the mole, and ⅓ of the cheese. Repeat with remaining ingredients.
- When ready to serve, preheat oven to 325°F and bake casserole until bubbly and slightly golden on top.
