Sopa seca de fideo

Method

1. 1 Toast dry fideo noodles in oil for 5 minutes until they turn a uniform golden brown.
2. 2 Roasting the noodles beforehand is crucial; unroasted noodles will become mushy and turn into a porridge when they absorb the sauce.
3. 3 Blend the tomatoes with the onions, garlic, and chipotle peppers, then strain through a sieve.
4. 4 Fry the sauce in a pan for 6 minutes to darken it and reduce its acidity.
5. 5 Add the roasted noodles, then pour in 350 ml of water and simmer for 12 minutes, stirring twice.
6. 6 Cook until the noodles have absorbed all the water and the bottom of the pot is dry; that's the meaning of sopa seca: dry soup.

With an appliance

• Air fryer 32 min

  Replace step 1: mix fideo noodles with a teaspoon of oil, spread in a basket and steam over high heat at 180 degrees for 4 minutes, shaking at minute 2; about 1 minute faster, the noodles will brown more evenly and use less oil than pan-frying. Step 5: continue cooking in the sauce for 12 minutes to allow the noodles to absorb enough liquid.