Mind by Fire — Friday Edition

🔥 Save this recipe for the weekend cook.
If you enjoy cooking over fire or rebuilding classic dishes with real flavor, forward this to someone who should be at the cookout.

Chorizo Chicken Wings and Fideo in Salsa Verde

This is my version of a dish that’s been around forever.

It builds from the pan up.

You’re using the wings and chorizo as the base, letting that fat carry everything, then finishing the chicken over fire while the fideo absorbs all the flavor.

It’s not a rushed dish. You build it in stages, then let it come together.

This is a very inexpensive dish and a staple in a Mexican household—something I grew up eating. It’s one of those meals my grandma would make that always hit.

Like most of the food I cook now, it’s versatile. You can swap the protein or change the salsa. Once you understand the base, it’s easy to make it your own.

I’ll do my best to give measurements, but this is one of those dishes where I’m mostly eyeballing it—adding a little of this and adjusting as it cooks.

The chorizo builds the foundation, and roasting the salsa over open flame brings everything to life.

Ingredients

Chicken Base

1 pack chicken wings (salted beforehand)
1 pack chorizo (use your favorite — I make mine from scratch)

Fideo + Vegetables

5–7 oz fideo or vermicelli (broken into pieces)
¼ white onion, thinly sliced

Salsa Verde

6 tomatillos
2 garlic cloves
1–2 jalapeños or serranos (optional for heat)
Handful of cilantro

Blend together. Keep it slightly textured. The salsa does not need heavy seasoning since the dish will be seasoned during cooking.

🔥 How to Make It (Mind by Fire Style)

1. Roast the Salsa Ingredients

Roast the tomatillos, garlic, and optional peppers over medium-high heat until blistered and softened.

If cooking indoors, use a pan or oven.

Blend with cilantro

Set aside.

2. Cook the Chicken + Chorizo

Heat a wide pan, cast iron, or cazuela over medium heat.

Add the chorizo and break it down.

Add the chicken wings directly into the chorizo and let them cook in the rendered fat.

Turn occasionally and cook for about 15 minutes until the wings pick up color.

3. Move the Chicken

Once the wings are seared, move them to indirect heat on the grill to finish cooking.

(If indoors, remove and set aside.)

4. Toast the Fideo

In the same pan, add the fideo and sliced onions.

Toast in the chorizo fat until golden brown.

5. Add the Salsa

Pour in the blended salsa verde.

Add enough chicken broth or water so the mixture is covered and can simmer rather than fry.

Give it a light mix to distribute.

This is the time to check for seasoning.
Taste the liquid and adjust if needed before it reduces.

6. Add the Chicken Back

Place the chicken wings back into the pan.

If cooking indoors, cover and cook over medium heat.

7. Let It Come Together

Let everything cook undisturbed so the fideo can absorb the liquid and the flavors settle.

Adjust heat as needed to keep a steady simmer.

You’re looking for:

• Tender fideo

• Liquid mostly absorbed

• A tight, coated texture

Serve

Serve straight from the pan.

Garnish with:

• Crumbled queso fresco

• Chopped cilantro

• Crema mexicana

Like most dishes built this way, it gets even better after it sits.

View finished product on Instagram

Disclaimer: This newsletter is for educational and informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment.