Name: Fideo con Papas Carne Molida
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Cuisine: Mexican
Ingredients: 225 grams vermicelli pasta; 3 tablespoons olive oil; 450 grams chuck beef steak, diced; 3 garlic cloves, minced; 120 grams onion, diced; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon ground black pepper; 0.33 teaspoon dried Mexican oregano; 1 small red bell pepper, diced; 1 whole serrano pepper; 2 small russet potatoes, peeled and diced; 4 roma tomatoes, quartered; 1.25 liters chicken broth or water; 3 teaspoons chicken bouillon powder or tomato bouillon powder; 8 sprigs fresh cilantro; Sliced avocado; Crumbled queso fresco; Mexican crema

why make this recipe

Fideo con Papas Carne Molida is a comforting and hearty dish that combines pasta, beef, and potatoes in a flavorful broth. It’s a great way to feed a family, and the ingredients are simple and affordable. This dish not only warms you up on a cold day but also brings a taste of home-cooked goodness to your table.

how to make Fideo con Papas Carne Molida

Ingredients :

225 grams vermicelli pasta

3 tablespoons olive oil

450 grams chuck beef steak, diced

3 garlic cloves, minced

120 grams onion, diced

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

0.33 teaspoon dried Mexican oregano

1 small red bell pepper, diced

1 whole serrano pepper

2 small russet potatoes, peeled and diced

4 roma tomatoes, quartered

1.25 liters chicken broth or water

3 teaspoons chicken bouillon powder or tomato bouillon powder

8 sprigs fresh cilantro

Sliced avocado

Crumbled queso fresco

Mexican crema

Directions :

Add vermicelli pasta to a skillet with olive oil over high heat. Stir frequently until the pasta is deeply golden and aromatic, then remove from heat.

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 the beef is browned. Drain off excess rendered fat.

Add diced onion, red bell pepper, and the whole serrano pepper to the browned beef. Cook for 3 minutes, stirring occasionally, until aromatic.

Stir in diced potatoes and minced garlic with additional salt and black pepper. Sauté the mixture for 5 minutes.

While sautéing, blend quartered tomatoes with 720 milliliters of broth, bouillon powder, and oregano until smooth.

Pour the 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.

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.

how to store Fideo con Papas Carne Molida

To store leftovers, let the dish cool down to room temperature, then place it in an airtight container. Keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, you can freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the refrigerator overnight before reheating on the stovetop or in the microwave.

tips to make Fideo con Papas Carne Molida

To add more flavor, consider marinating the beef with spices a few hours before cooking.

Ensure the pasta is toasted well, as this adds a nice depth of flavor to the dish.

Feel free to adjust spices to suit your taste. If you like more heat, add another serrano pepper or include some chili powder.

FAQs

Can I use a different type of pasta?
Yes, you can substitute vermicelli with other short pasta like elbow macaroni or small shells. Just keep an eye on the cooking time as it may vary.

Is it possible to make this dish ahead of time?
Absolutely! You can prepare it in advance and reheat it when you are ready to serve. The flavors actually improve when it sits overnight.

What can I serve with Fideo con Papas Carne Molida?
It pairs well with warm corn tortillas, a side salad, or even rice for a heartier meal. You can also serve it with sliced jalapeños or a fresh salsa for extra zest.