The Overlooked Frying Secret That Takes Sopita De Fideos to Another Level

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Executing the recipe requires preparing the liquid ingredients before warming the skillet. Once the pasta starts cooking, there is no time to peel garlic or core tomatoes.

Blend 3 medium ripe Roma tomatoes, one-quarter of a white onion, 2 peeled garlic cloves, and half a cup of water until completely smooth. Heat 2 tablespoons of neutral vegetable oil or lard in a heavy-bottomed saucepan over medium heat. Add an 8-ounce package of cut fideo vermicelli.

Stir the pasta constantly. Watch the color shift from matte ivory to light gold, then to a rich, warm brown over 3 to 4 minutes. Listen for the rustle of the dry pasta; as it toasts, the strands sound crisper against the pan sides.

Pour the blended tomato puree directly through a fine-mesh strainer into the toasted pasta. The pan will hiss and release steam. Reduce heat slightly and stir the puree into the noodles for 2 to 3 minutes until the sauce darkens from pale pink to deep red and the oil separates along the pan edges.

Pour in 4 to 5 cups of chicken broth, or warm water seasoned with 1 to 2 tablespoons of powdered chicken bouillon (such as Knorr Suiza, the ubiquitous household choice). Drop in a fresh sprig of cilantro or a fresh epazote leaf if desired. Bring to a rolling boil, then drop heat to low, cover the pot, and simmer for 8 to 10 minutes until the noodles are tender yet retain their shape.