In a skillet, heat 2 tbsp of grapeseed or olive oil to medium heat. Add the uncooked pasta(Coditos). Continue cooking and toasting the pasta for 6-8 minutes, stirring as needed. Set aside.
In a large skillet, at medium heat, add the ground chuck. Season with 3/4 tsps each of salt, pepper and comino(cumin). Mix in 1/2 tsp of crushed Mexican oregano. Brown and sear the beef for 8-10 minutes.
Mix in the onion, garlic, whole serrano and bay leaves. Saute for 4-5 minutes.
In the meantime, add the tomatoes to the blender jar. Also add the bouillon, tomato sauce and four cups of water. Blend on high until very smooth.
Pour blended tomato sauce into the skillet with the beef. Stir well to combine. When it comes up to a boil, taste it for salt. Add the zucchini and poblano. Simmer for 8 minutes.
Pour in the reserved toasted/fried pasta to the skillet with beef. Stir well to combine. Add a small handful of fresh cilantro. Cover, reduce heat and continue cooking until pasat is cooked through. Pasta cooks in about 10-12 minutes.
If you like it soupy, serve it right away. Garnish with crumbled queso fresco, Mexican crema, Lime and hot sauce. Yields 6 large servings