Fideo Seco Dry Mexican Noodles

In a blender, combine the halved Roma tomatoes, roughly chopped white onion, and peeled garlic clove. Add about 1/2 cup of the chicken broth to help blend. Process until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all the liquid and discard any solids. This ensures a smooth sauce.

Heat the vegetable oil in a large, deep skillet or a Dutch oven over medium heat. Add the fideo pasta to the hot oil. Stir constantly, toasting the noodles until they turn a deep golden brown. This step is crucial for flavor and texture. Be careful not to burn them, as they can toast quickly.

Once the fideo is toasted, carefully pour the strained tomato sauce into the skillet with the noodles. The sauce will sizzle vigorously. Stir well to combine the fideo with the sauce. Allow it to simmer for about 2-3 minutes, letting the flavors meld and the sauce thicken slightly.

Pour in the remaining 1 1/2 cups of chicken broth into the skillet. Add the salt and black pepper. Stir everything together thoroughly. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet tightly with a lid.

Let the fideo cook on low heat, covered, for about 15-20 minutes, or until all the liquid has been absorbed by the noodles and they are tender. Stir occasionally to prevent sticking. If the noodles are still firm but the liquid is gone, you can add a tablespoon or two of hot water or broth and continue cooking for a few more minutes.

Once the fideo is cooked and the liquid is absorbed, remove the skillet from the heat and let it rest, still covered, for 5 minutes. This allows the flavors to settle and the noodles to finish steaming. Fluff the fideo gently with a fork before serving. Garnish with a dollop of Mexican crema, crumbled queso fresco, and fresh cilantro, if desired. Serve hot as a main dish or a side.