Fideos - Sopa Seca de Fideos

4 cloves of garlic
6 oz. fideos
olive oil
1/2 white onion, sliced
1 14 oz can tomatoes
1/4 teaspoon chipotle puree, or to taste
1/2 Mexican grey squash, chopped
2 Anaheim peppers, roasted, peeled and chopped
1/2 teaspoon dried Mexican oregano
1/4 cup peas
crema, sour cream or Greek yogurt, to taste
1/2 avocado, sliced
cotija cheese, crumbled
green onions
pickled onions and/or green olives
chopped cilantro or Italian parsley

Roast the garlic in foil in a 350 degree oven for about 20 minutes.

Saute the fideos in oil in a nonstick pan, in batches if necessary, until they are light golden. Remove and dry on paper towels.

In the oil remaining, saute the sliced onions for a few minutes until they are translucent. Remove the garlic from the foil and peel.

Put the garlic, onion, tomatoes and chipotle puree in a blender and process until smooth. Return the puree to the pan and add the fideos, the squash,the chile peppers and the oregano. Bring to a simmer and cook until the fideos are done and most of the liquid is absorbed, about 15 minutes. If necessary you can add a little additional hot water or broth. Add the peas and cook until they are heated through.

Put the fideos on plates and garnish with the crema, avocado, cheese, onions, olives and cilantro or parsley. These quantities make two servings, or three if you have other courses.

NOTES: If you don't have Mexican grey squash, zucchini is a fine substitute. If you don't have cotija cheese, feta will work well. If you don't want to bother with roasting the garlic, you can sautee it with the onion. If you don't have a white onion, use red or yellow. No one will notice.