How to Make It
Heat 1/3 cup oil in a medium saucepan over medium. Add shallot and garlic; cook, stirring often, until softened, about 4 minutes. Stir in chopped and canned tomatoes. Season with 1/2 teaspoon salt and pepper. Stir in basil, and bring to a vigorous simmer over medium-high. Reduce heat to low, and simmer, stirring occasionally, until mixture is the texture of marmalade, about 25 minutes.
Transfer tomato mixture to a blender. Add 1/2 cup chicken stock and adobo sauce. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Season with remaining 1/4 teaspoon salt. Set aside 1 1/2 cups tomato sauce; reserve remaining tomato sauce for another use.
Heat remaining 3 tablespoons oil in a deep 11-inch skillet over medium-high until hot. Add fideo; cook, stirring often, until toasted and darkened, about 4 minutes. Stir in reserved tomato sauce and remaining 1 cup chicken stock. Return to a simmer over medium-high. Reduce heat to low, and gently simmer, giving skillet a quarter turn every 2 minutes and repositioning skillet over burner, until liquid is absorbed and rice is al dente, about 15 minutes, stirring once halfway through and gently pressing noodles into an even layer. (Repositioning the skillet ensures you’ll have an evenly browned and crispy crust on bottom of pan and prevents burning. If needed, gently dig into fideo to check bottom of pan).
Remove from heat, cover, and let steam until noodles are tender, about 5 minutes. Garnish with a drizzle of crema, avocado, queso fresco, and cilantro.