Sopa Seca de Fideos

Ingredients

• 3 to 4 chiles in adobo
• 4 garlic cloves, unpeeled
• 2 1/2 pounds (5 medium-large round, 15 to 17 plum) ripe tomatoes
• About 1/2 cup vegetable oil
• 3/4 cup (about 6 ounces) chorizo sausage, casing removed, optional
• 1 (10-ounce) package dried fideo (vermicelli) noodles, preferably angel hair
• 1 cup beef or chicken broth
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon black pepper, preferably freshly ground
• Salt, about a scant teaspoon
• 2 medium zucchini, cut into 1/4-inch dice
• 1/4 to 1/2 cup thick cream, whipping cream, or creme fraiche, optional
• 2/3 cup finely grated Mexican queso anejo or Parmesan
• A few tablespoons roughly chopped cilantro, for garnish

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