Fideo Seco Dry Mexican Noodles

Roughly chop the Roma tomatoes, 1/4 of the white onion, and peel the garlic cloves. If using, add the chipotle peppers (with a spoon of adobo sauce) to a blender. Combine these ingredients in the blender with 1/2 cup of the chicken broth. Blend until completely smooth. Set aside.

Heat the vegetable oil or lard in a large, deep skillet or pot over medium-high heat. Add the fideo noodles (if using thin spaghetti, ensure it's broken into 1-inch pieces). Stir constantly to ensure even browning. Cook for about 3-5 minutes, or until the noodles turn a deep golden brown. Be careful not to burn them, as this will result in a bitter taste.

Carefully pour the blended tomato sauce into the skillet with the toasted fideo. The sauce will splatter, so be cautious. Stir well to coat all the noodles. Bring the sauce to a gentle simmer, stirring occasionally for about 2 minutes to allow the flavors to meld and the sauce to reduce slightly.

Pour in the remaining 2.5 cups of chicken broth and add the salt. Stir everything together. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid.

Allow the fideo to simmer gently, covered, for 15-20 minutes, or until all the liquid has been absorbed and the noodles are tender. Avoid lifting the lid too often during this time. Once cooked, remove the skillet from the heat and let it rest, still covered, for 5 minutes. This allows the noodles to fully steam and prevents them from becoming mushy.

Fluff the fideo seco gently with a fork. Serve hot, garnished generously with fresh chopped cilantro and crumbled queso fresco or Cotija cheese. A drizzle of Crema Mexicana is an excellent optional addition for richness.