List of Ingredients
  • 2 medium-large tomatoes, about 16 oz. or 2 ½ cups chopped
  • ¼ of a medium size onion chopped
  • 1 large garlic clove
  • 1 chipotle pepper in adobo, 7-oz. can
  • 1-½ tablespoons vegetable oil
  • 1 package Fideo (Vermicelli) noodles, 7.05-ounce 
  • 1-½ cups chicken broth
  • ½ teaspoon oregano
  • Salt to taste
  • ⅓ cup Mexican cream or other thick creams
  • ½ cup of Mexican cheese — queso añejo, Cotija or fresco
  • 1 avocado, sliced
  • Chopped cilantro
  • Red onion slices
  • Pork cracklings
  1. Put the tomatoes, onion, garlic, and chipotle pepper into your blender, then add one cup of the chicken broth, processing  until you have a medium-fine sauce. Set aside.
  2. Heat oil in a medium-size skillet and then add the noodles. Fry until lightly browned, stirring often to avoid burning the noodles. This step will take about 2-3 minutes. Remove noodles from the skillet.
  3. Using the same skillet, add the tomato sauce, ½ cup of broth, oregano, and salt to taste. Turn the heat up to bring to a boil (about 5 minutes). Once the sauce starts boiling, add the noodles, reduce heat to low, and cover the skillet to let simmer.
  4. Simmer for about 12-15 minutes, stirring occasionally as needed until noodles are cooked and tender. If the sauce still seems too liquid when the noodles are cooked through, simply remove the skillet from the heat and set aside for 5 minutes. This will allow the noodles to absorb the remaining liquid from the sauce.