Sopa Seca de Fideo (Mexican-Style Angel Hair Nests)

1 . Stage

Brown the angle hair nests: Choose a frying pan with a lid in which the angel hair nests will all tightly fit in a single layer (about 9 or 10-inches wide, depending on the brand of angel hair nests you use). In the pan, heat the oil until shimmering hot. Working in batches, fry the vermicelli angel hair nests on both sides in the hot oil until golden brown in color. Remove from pan.

2 . Stage

Sauté tomatoes and onion, add broth: Add the chopped onions to the pan and sauté until lightly browned, about 5 minutes. Add the chopped tomatoes. Add the chicken stock. Season with salt and pepper to taste.

3 . Stage

Cook angel hair nests in simmering broth: Bring the stock mixture to a simmer. When stock is simmering, place the browned angel hair nests or vermicelli in a single layer in the pan, nestled into the broth. The nests should cover the whole pan. Turn them over in the stock so that they get moistened on all sides. Cover and cook until the vermicelli has soaked up the liquid, about 5 minutes. If after 5 minutes the top of the vermicelli is dry, flip over the individual angel hair nests and cook a minute longer.

4 . Stage

Serve: Remove from heat and let sit for 5 minutes before serving.