Step 1

Combine the roma tomatoes, onion, garlic, and Knorr chicken bouillon and blend until smooth. You should have about 1 cup of tomato sauce. Pour through a fine mesh strainer and remove leftover solids.*If you prefer a thicker texture, don't strain the tomato sauce. I like my fideo more on the soupy, thinner side so I always strain it.

Step 2

Heat the oil in a large pot over medium heat. Add the fideo pasta and move it around frequently for 2-3 minutes until it becomes a light brown color.

Step 3

Pour in the blended tomato sauce and 1/2 cup of canned tomato sauce (I recommend El Pato Hot Tomato Sauce for a little spicy kick). Cook for 1-2 minutes and adjust the heat if needed.

Step 4

Add 6 to 7 cups of water and stir to combine. Taste the soup and add salt as needed. I add about 1/2 tsp. Bring to a simmer.

Step 5

Add the cilantro, then cover and reduce the heat to low for 10 minutes or until the fideo is cooked through.

Step 6

Serve immediately with your choice of toppings. My family eats it with bananas and sour cream, but I also love it with a corn tortilla and mayo!