Sopa de Fideo

Ingredients

• 250 g (9 oz)fideo noodles
• 5roma tomatoes — quartered
• 1/4white onion
• 2 clovesgarlic
• 6 cupschicken broth
• 3 tbspneutral oil
• 1 sprigepazote — optional
• 1avocado — diced, to finish
• 150 g (5 oz)queso fresco — crumbled
• 2limes — cut into wedges
• 1 tspfine salt

Method

1. In a large, heavy-bottomed pot or deep skillet, heat 3 tablespoons of neutral oil over medium heat. Once the oil shimmers, add 250 g (9 oz) of fideo noodles. Stir constantly with a wooden spoon, ensuring every strand is coated in oil. Continue stirring until the noodles turn an even golden brown, which should release a nutty aroma. This toasting is crucial for developing the dish's signature flavor.
2. While the noodles are toasting, roughly chop 5 roma tomatoes and 1/4 white onion. Peel 2 cloves of garlic. Place the tomatoes, onion, and garlic into a blender and blend until smooth. Once the fideo is evenly toasted, carefully pour the tomato puree directly onto the hot noodles. You should hear a satisfying hiss as the puree hits the pan, helping to reduce and intensify the flavors.
3. Immediately add 6 cups of chicken broth to the pot, stirring to combine with the noodles and tomato mixture. Add 1 sprig of epazote and 1 teaspoon of fine salt. Bring the mixture to a gentle simmer. Allow it to cook, stirring occasionally, until the fideo is tender and most of the liquid has been absorbed. The noodles should be soft but not mushy, and the broth should have thickened slightly.
4. Once the fideo is cooked to the desired tenderness, remove the pot from the heat. Let it sit for a few minutes, allowing the noodles to absorb any remaining broth. This resting period helps the flavors meld together and ensures the dish isn't too soupy.
5. To serve, dice 1 avocado and crumble 150 g (5 oz) of queso fresco. Ladle the sopa de fideo into bowls and top with the avocado and queso fresco. Cut 2 limes into wedges and serve alongside, allowing each person to add a squeeze of fresh lime juice to their taste.