Mexican Sopa Seca de Fideo with Avocado

Ingredients

• 8 oz fideo or thin broken noodles
• 4 ripe tomatoes, halved
• 1/2 onion, quartered, plus 1/4 finely diced
• 3 garlic cloves, unpeeled
• 3 tbsp neutral oil
• 1 to 2 chipotles in adobo
• 2 1/2 cups vegetable broth
• 1 avocado, sliced
• 3 oz queso fresco, crumbled
• 1/4 cup Mexican crema
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Char the tomatoes, onion quarters, and unpeeled garlic in a dry skillet over high heat for 8 minutes, turning, until blackened in patches. Peel the garlic and blend with the chipotles and 1 cup of the broth until smooth.
2. Heat the oil in a wide skillet over medium heat and add the dry noodles.
3. Stir them constantly for 4 to 6 minutes, until they turn an even deep golden brown. This toasting is the whole character of sopa seca, and untoasted noodles taste flat and boiled.
4. Watch them closely; thin fideo goes from golden to burnt in under a minute, and there is no rescuing it.
5. Add the diced onion and cook for 2 minutes, then pour in the blended tomato mixture. Stand back, as it will spit.
6. Cook for 3 minutes, stirring, until the sauce darkens, then add the remaining broth and 1 teaspoon salt.
7. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are tender and the liquid has been almost entirely absorbed. Sopa seca means dry soup, so keep going until only a glossy coating remains.
8. Rest off the heat for 3 minutes, then serve topped with the avocado, queso fresco, crema, cilantro, and lime wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.