Step 1

Place the tomatoes, onion and garlic in a blender and puree until smooth, for about 2 minutes, adding a litter water if needed. Set aside.

Step 2

In a saucepan, heat the oil over medium heat and add the fideo or vermicelli noodles. Cook the pasta, stirring frequently, until it is toasted and golden, about 5 to 7 minutes, being careful not to burn the noodles. Add the reserved tomato puree, and stir to combine well. Increase heat slightly and cook until the puree becomes darker, 3 to 4 minutes. Add 2 1/2 cups of water. Stir, bring to a boil, then reduce heat and allow to simmer, uncovered, until the pasta is cooked and all of the liquid is gone, about 15 minutes. Season with salt to taste.

Step 3

To serve, divide the pasta among plates and garnish with avocado, queso, Mexican crema and diced Serrano chile.