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In a skillet heat oil over medium–high heat.
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Add fideo, stirring constantly and fry until lightly brown and toasted, about 5 minutes.
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Transfer to a plate lined with paper towels to drain.
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In a blender, puree tomatoes, onion and garlic.
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Return skillet to medium-high heat, add tomato puree and lightly fry until tomato thickens a bit, about 3 minutes.
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Season to taste with salt and pepper.
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Add broth or water and fideo. Reduce heat, cover and cook until all liquid is absorbed, about 15 minutes.
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Adjust seasoning, serve warm with queso and cilantro.