Fideo Seco Dry Mexican Noodles

In a small saucepan, combine the halved Roma tomatoes, chopped white onion, and peeled garlic cloves. Add enough water to cover them and bring to a boil over medium-high heat. Cook for about 10-12 minutes, or until the tomatoes are softened and their skins begin to peel.

Carefully transfer the cooked tomatoes, onion, garlic, and about 1/2 cup of their cooking liquid to a blender. Blend until completely smooth. If you prefer a thinner sauce, you can add a little more cooking liquid or chicken broth. Set aside.

In a large skillet or pot with a lid, heat the vegetable oil over medium heat. Add the fideo noodles and cook, stirring constantly, until they turn a deep golden brown. This usually takes 3-5 minutes. Be careful not to burn them, as they cook quickly.

Pour the blended tomato sauce over the browned fideo noodles in the skillet. Stir well to coat the noodles. Immediately add the remaining 2 1/2 cups of chicken broth, salt, and black pepper. Bring the mixture to a gentle simmer.

Once simmering, reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 15-20 minutes, or until all the liquid has been absorbed and the noodles are tender. Avoid lifting the lid too often to allow the noodles to cook evenly.

Once the fideo is cooked and the liquid is absorbed, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the noodles to fully set. Garnish generously with fresh chopped cilantro and crumbled queso fresco before serving hot. Enjoy!