Step 1

First, heat oil in a saucepan over medium heat. Once hot, add onion and separate into smaller pieces until translucent and soft, about 5 minutes. Light browning of onions adds flavor.

Step 2

Next, add garlic and cook for an additional 2 minutes, or until soft.

Step 3

Reduce heat to low-medium and add tomatoes, optional guajillo peppers, and salt. Cover and simmer until mixture is jam-like in texture and ingredients are no longer raw, about 30 minutes.

Step 4

Next, in a separate large pot, add 2 more tablespoons of oil over low-medium heat. Once hot (test with one noodle – it should simmer when added to the oil), add fideo and toast until browned. Using a spatula, stir frequently to avoid burning. If noodles start to turn dark brown in color, remove pot and lower heat before resuming. Noodles should brown slowly and gradually over the course of approximately 6-10 minutes.

Step 5

Add 3 cups of broth and 1 to 1½ cups of homemade tomato sauce to your noodles and stir. Taste and adjust for salt before stirring one last time. Raise heat to medium-high and bring to a boil. Once you can just begin to see the noodles through the tomatoey broth, lower to lowest heat, cover, and simmer until liquid is fully absorbed, after about 25 minutes. Do not be tempted to open the lid until after your timer has gone off!

Step 6

Serve hot with as many or as few garnishes and you’d like! I top mine with a drizzle of crema Mexicana, sliced avocado, thinly sliced red onion, a sprig of fresh cilantro, and crumbled queso fresco. I reheat it the next day and top it with a fried egg for breakfast!