1-Heat the oil and add the noodles until lightly browned.
2-Add the tomato puree, water and pasta with chili chipotle San Marcos, stir. When the broth begins to boil incorporate the chicken powder consommé.
3-Reduce the heat and let cook until the broth has been absorbed and the noodles are cooked.
4-Serve the noodles with the crumbled Panela cheese and a little cream.