Peel and dice the potatoes. Then place them in a bowl and cover with water. Set aside for later use.

Cut the tomatoes in half and put them in a blender along with the piece of onion, garlic cloves, chicken bouillon, garlic powder, onion powder, cumin and one cup of water. Blend until smooth. Set the salsa aside for later use.

Heat up the oil in a skillet over medium low heat. Once the oil is hot add the noodles. Toast the noodles until they become a golden brown color. This will take about 7 minutes. Make sure to stir them around constantly to prevent them from burning. Transfer the noodles to a plate.

Add the ground beef to the skillet and cook over medium heat. Crumble with a spatula and cook until completely browned.

Drain the water from the potatoes and add them to the ground beef. Season with salt and pepper.

Next add the vermicelli noodles, bay leaf, blended tomato broth 3 1/2 more cups of water and stir. (If using canned beans drain them first then add them to the skillet along with a couple more cups of water.)

Taste the broth and add more salt or chicken bouillon if needed. Bring the fideo loco to a boil over high heat then reduce heat to medium low and cover. Cook for 10 minutes or until the potatoes are tender.

Serve the fideo loco in a bowl along with fresh cooked pinto beans and its broth.

Garnish with chopped cilantro and queso fresco. Enjoy!