Step 1

Heat the oil in a large, heavy saucepan over high heat. Add the tomato sauce and bring to a boil over high heat. Lower the heat to medium-low and simmer for 10 minutes. Whisk in the mole paste. Whisk in enough of the broth (about 1½ cups) to get you to 4 cups of the sauce. Season to taste with salt, remove from the heat, and set aside. Keep warm.

Step 2

Heat a large, heavy sauté pan (that will fit both the fideo and the 4 cups of sauce!) over medium heat. Add the fideo and garlic and stir constantly until golden brown. This is done with NO oil! You have to constantly move the fideo, while adjusting the heat, so that it toasts evenly. When it is a light brown color, stir in the mole sauce. Bring to a boil over high heat, lower the heat to medium-low, and simmer for 10 minutes.

Step 3

Uncover and stir in 1 cup of the broth (or more if dry). Cover and cook for 5 minutes longer. Adjust the seasoning. Transfer to a platter and serve with crema, avocado, and sesame seeds.