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Add the tomatoes, onion, garlic, chipotle peppers, guajillo peppers, beef bouillon, tomato bouillon, cumin, and water to a blender. Blend until completely smooth and set aside.
Heat a large pan over medium-high heat. Add the ground beef, season with salt, black pepper, and chili powder, and cook for about 5 minutes until browned. Remove and set aside.
In the same pan, add a drizzle of oil. Add the diced potatoes and fideo noodles. Stir constantly and cook for about 5 minutes until the noodles turn golden and smell nutty. Lightly season with salt.
Add the roasted peppers and cook for 2 more minutes to build flavor.
Return the cooked beef to the pan and mix everything together.
Pour in the blended sauce and stir well. Add about 1 cup of water (or more if you like it brothy).
Bring to a gentle simmer, taste, and adjust salt if needed.
Add chopped cilantro, reduce heat to medium-low, cover, and cook for about 12 minutes until the potatoes are tender and the fideo is soft.
Serve hot with extra cilantro or a squeeze of lime if you like.