Preheat oven to 250°F.
Spread the fideo on two baking sheets and cook until golden, turning the sheet often to ensure even cooking. Set aside.
Peel the tomatoes, taking care to catch the juices. Place in a blender with the onion and garlic, and 1 teaspoon kosher salt, or to taste. Blend until thoroughly puréed.
Heat the lard until rippling in a Dutch oven over medium heat. Add the puréed tomatoes and cook, stirring often, until “chinita,” or when small floppy craters form on top, about 10-15 minutes.
Fold fideo in, taking care not to break it apart too much. Add the chicken stock; taste and adjust seasoning if needed. Cover tightly, and cook over medium-low heat, about 20 minutes or until there is no more steam coming from the casserole. Do not open during cooking and let rest for at least 10 minutes.
Butter an oven-proof dish about 13-inches long and 4-inches deep. Spread ⅓ of the fideo on the bottom. Top with ⅓ of the crema, ⅓ of the mole, and ⅓ of the cheese. Repeat with remaining ingredients.
When ready to serve, preheat oven to 325°F and bake casserole until bubbly and slightly golden on top.