Sopa Seca de Fideos con Chorizo (Mexican Toasted Noodles)

• 1 medium White onion
• 3 cloves Garlic
• 500 g Tomato, ripe
• 750 ml Chicken stock
• 300 g Fresh chorizo
• 2 tbsp Olive oil
• 250 g Fideo noodles
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh coriander
• 2 pieces Lime

1. Roughly chop the onion and peel the garlic. Cut the tomatoes into chunks. Blend the tomatoes with the chicken stock, half the onion and 2 cloves of the garlic until smooth.
2. Slice the remaining onion and finely grate or crush the remaining garlic clove. Set aside the fresh coriander for serving, and cut the limes into wedges.
3. Set a large pot over medium heat and cook the chorizo, breaking it up with a wooden spoon, for 6 to 8 minutes until browned and the fat has rendered. Add the sliced onion and cook for 4 to 5 minutes until softened. Stir in the remaining garlic for 30 seconds until fragrant.
4. Tip the chorizo mixture into a bowl, leaving as much fat behind in the pot as you can. Add the olive oil if the pot looks dry. Stir in the fideo noodles and toast for 3 to 5 minutes, stirring often, until deep golden and nutty-smelling.
5. Carefully pour in the blended tomato and stock mixture and bring to a gentle simmer. Season with the fine sea salt and black pepper, then cook for 10 to 12 minutes, stirring regularly, until the noodles are tender and the sauce is thick and glossy. If it tightens too quickly, add a splash of water and keep simmering until saucy.
6. Fold the browned chorizo and onions back into the noodles and simmer for 1 to 2 minutes to bring everything together. Taste and adjust seasoning if needed. Serve topped with fresh coriander, with lime wedges alongside for squeezing.

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