Fideo with Potatoes Ground Beef (Print Version)
Fideo, beef, and potatoes in a flavorful tomato broth garnished with cilantro, avocado, and queso fresco.
# Ingredients:
→ Pasta
01 -
225 grams vermicelli pasta
→ Oils and Fats
02 -
3 tablespoons olive oil
→ Proteins
03 -
450 grams chuck beef steak, diced
→ Aromatics
04 -
3 garlic cloves, minced
05 -
120 grams onion, diced
→ Spices and Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon salt
08 -
1 teaspoon ground black pepper
09 -
0.33 teaspoon dried Mexican oregano
→ Vegetables
10 -
1 small red bell pepper, diced
11 -
1 whole serrano pepper
12 -
2 small russet potatoes, peeled and diced
13 -
4 roma tomatoes, quartered
→ Broth and Bouillon
14 -
1.25 liters chicken broth or water
15 -
3 teaspoons chicken bouillon powder or tomato bouillon powder
→ Herbs
16 -
8 sprigs fresh cilantro
→ Garnishes
17 -
Sliced avocado
18 -
Crumbled queso fresco
19 -
Mexican crema
# Instructions:
01 -
Add vermicelli pasta to a skillet with olive oil over high heat. Stir frequently until pasta is deeply golden and aromatic, then remove from heat.
02 -
Heat a large pot over medium heat for 3 minutes. Add diced beef and season with salt, black pepper, and garlic powder. Cook for 10 minutes, stirring occasionally, until beef is browned. Drain off excess rendered fat.
03 -
Add diced onion, red bell pepper, and whole serrano pepper to the browned beef. Cook for 3 minutes, stirring occasionally, until aromatic.
04 -
Stir in diced potatoes and minced garlic with an additional light seasoning of salt and black pepper. Sauté mixture for 5 minutes.
05 -
While sautéing, blend quartered tomatoes with 720 milliliters of broth, bouillon powder, and oregano until smooth.
06 -
Pour blended tomato mixture into the pot. Add toasted vermicelli, cilantro sprigs, and remaining broth. Simmer for 8 minutes, or until vermicelli and potatoes are cooked through.
07 -
Remove cilantro and serrano pepper. Serve hot, garnished with sliced avocado, crumbled queso fresco, and a drizzle of Mexican crema. Accompany with warm corn tortillas or preferred side dishes.
# Notes:
01 -
For added depth, toast the vermicelli until well-browned without burning. Adjust broth amount to achieve desired consistency.