Ingredients
8 ounces fideos (2 cups)
¼ cup vegetable oil, divided
1 pound plum tomatoes, cored and quartered (4 to 6 tomatoes)
1 onion, chopped
2 garlic cloves, smashed and peeled
2 cups water, plus extra as needed
2 tablespoons chicken bouillon powder
½–1 tablespoon minced canned chipotle chile in adobo sauce
1 teaspoon dried oregano
½ teaspoon table salt
½ teaspoon pepper
1 avocado, halved, pitted, and sliced thin
1½ ounces queso fresco, crumbled (⅓ cup)
½ cup Mexican crema
¼ cup chopped fresh cilantro
½ cup crushed chicharrones (optional)
Directions
1
Heat fideos and 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat, stirring constantly, until fideos are deep golden brown but not burnt, 4 to 5 minutes. Transfer fideos to large bowl; set aside. Wipe skillet clean with paper towels.
2
Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add tomatoes, onion, and garlic and cook until tomatoes are very soft and have released some of their juices, 8 to 10 minutes.
3
Process tomato mixture, water, bouillon powder, chipotle, oregano, salt, and pepper in blender until smooth, about 1 minute, scraping down sides of blender as needed. Transfer mixture to 8-cup liquid measuring cup; add extra water as needed to reach 5 cups.
4
Transfer tomato mixture to again-empty skillet. Using rubber spatula or wooden spoon, gently stir in fideos until fully submerged in tomato mixture. Spread fideos into even layer, and bring to simmer over medium-high heat. Reduce heat to low, cover, and simmer, stirring every 5 minutes, until fideos are tender and sauce is fully absorbed, 20 to 25 minutes, adjusting heat as needed to maintain very gentle simmer. Season with salt and pepper to taste.
5
Transfer sopa seca to serving bowls. Divide avocado, queso fresco, crema, and cilantro evenly over fideos. Sprinkle with chicharrones, if using. Serve.