Fideo Seco Dry Mexican Noodles

In a blender, combine the roughly chopped Roma tomatoes, quarter white onion, peeled garlic cloves, and serrano chile if using. Add about 1/2 cup of chicken broth to help blend. Blend until completely smooth. Set aside.

Heat the vegetable oil in a large skillet or pot over medium heat. Add the fideo noodles and cook, stirring constantly, until they turn a deep golden brown color. Be careful not to burn them, as they can brown quickly.

Carefully pour the blended tomato sauce into the skillet with the browned fideo noodles. The sauce will sizzle and steam. Stir well to coat all the noodles evenly. Let it simmer for 2-3 minutes, stirring occasionally, allowing the sauce to thicken slightly.

Pour in the remaining 2 1/2 cups of chicken broth. Season with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and let it simmer.

Continue to cook, covered, for about 15-20 minutes, or until all the liquid has been absorbed by the noodles and they are tender. Stir once or twice during cooking to prevent sticking. Taste and adjust seasoning if necessary.

Once the fideo is cooked and dry, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the noodles to finish absorbing any remaining moisture. Serve hot, garnished with a drizzle of Mexican crema, crumbled queso fresco, and fresh chopped cilantro, if desired.