Sopa Seca

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Roasted Tomato-Chile de Arbol Salsa:

1 pound plum tomatoes (about 4)

3 to 6 chiles de arbol, depending on how spicy you like it

2 tablespoons olive oil

1 medium white onion, chopped

4 garlic cloves, crushed

1/2 cup chopped fresh cilantro

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Sopa Seca:

1/4 cup canola oil

1 cup small shaped pasta such as melon seeds, orzo, or alphabets

1/2 cup Roasted Tomato-Chile de Arbol Salsa

2 cups chicken stock (low-sodium store-bought is fine)

1 tablespoon chopped fresh cilantro

A handful of shredded cotija or queso fresco (preferably the Cacique brand, or pecorino, Parmesan, or lightly salty feta