Fry the fideo pasta with a splash of oil in a skillet, then set aside.

Cut the tomatoes and tomatillo into quarters and sauté them with a bit of onion. Then add the chopped half serrano pepper.

Blend the tomatillo and the two tomatoes with the tomato bouillon and a pinch of salt. Add 1 cup (250 ml) of water to help the blender run smoothly.

Place the fideo pasta in a pot and add 4 1/4 cups (1 liter) of water. Then pour in the blended mixture.

Turn the stove to high heat and stir occasionally.

When it starts to boil, lower the heat and let the pot sit covered.