Mexican Spaghetti | Sopa Seca de Fideo

Ingredients

• 6 plum tomatoes ripe, about 680 g
• 2 cloves garlic peeled, about 10 g
• 1/4 medium onion about 50 g
• 1 teaspoon adobo sauce
• 2 tablespoons chipotles en adobo
• 1/2 teaspoon brown sugar or grated piloncillo
• 3 tablespoons vegetable oil mild
• 12 ounces noodles fideo, vermicelli, or angel hair pasta, broken into 3-inch, 8-cm lengths
• 1/2 teaspoon kosher salt plus more to taste
• 1/2 cup crema store-bought or homemade, or substitute equal parts sour cream and heavy cream with a pinch of salt
• 1 queso fresco scant cup, 122 g crumbled
• 1 Haas avocado ripe, peeled, pitted, and thinly sliced, optional
• cracklings Chicharrón, pork, optional

Nutrition

• Calories : 600 calories
• Carbohydrate : 60 grams
• Cholesterol : 105 milligrams
• Fat : 34 grams
• Fiber : 6 grams
• Protein : 16 grams
• SaturatedFat : 11 grams
• Sodium : 1870 milligrams
• Sugar : 7 grams