Prepare all ingredients. Use a nonstick pan with a glass lid. Remove chorizo from sausage casing. Cook on medium heat (like ground beef) until grease starts showing and is no longer pink on the outside. Do not drain.

Push chorizo to the side of pan and add butter to the other side (No need to remove meat due to quickness of cooking). Once butter is melting, add onion and garlic to butter and cook until soft. Mix together. Add Vermicelli. Cook until slightly coated with chorizo butter mixture. Noodles may brown slightly.

Add tomato sauce and mix evenly. Use tomato sauce can to measure broth and water. Use 2 cans of broth and 1/2 to 1 can of water. Adjust amounts accordingly until the broth and water completely covers the noodles. Sprinkle with seasonings.

Bring to a boil. Cover. Reduce heat to simmer. Approximately 15 minutes on low.

Watch closely. Once the noodles look soft and you cannot see the water, turn off heat and let finish steaming. The juice will thicken upon standing but it's ok to be soupy. Serve with chopped fresh cilantro sprinkled on top as a flavorful garnish.

Suggestions:

*Chorizo brands vary greatly. Know how one will cook before using it in this recipe.

*If using Johnsonville Chorizo, it is a lean sausage, no need to drain.

*If using a greasier brand such as Supremo, you may want to drain excess grease and add the cooked chorizo with the tomato sauce.

*Other brands or homemade chorizo may be spicy and flavorful enough to not need the additional chipolte seasoning. Adjust accordingly.