Fideo with Potatoes Beef (Printable Version)
A warm blend of toasted vermicelli, beef, potatoes, and tomatoes delivers layered, hearty flavors for a cozy meal.
# Ingredients:
→ Pasta
01 -
100 g vermicelli pasta (preferably slightly thick)
02 -
30 ml extra virgin olive oil
→ Beef
03 -
300 g chuck steak, diced into small cubes
04 -
5 g garlic powder
05 -
5 g salt, divided
06 -
3 g ground black pepper, divided
→ Vegetables
07 -
150 g white or yellow onion, diced
08 -
100 g red bell pepper, diced
09 -
1 whole serrano pepper
10 -
200 g russet potatoes, diced small
11 -
3 cloves garlic, minced
12 -
300 g roma tomatoes, quartered
13 -
10 g fresh cilantro sprigs
→ Liquids and Seasoning
14 -
720 ml low-sodium chicken broth or water
15 -
10 g chicken or tomato bouillon powder
16 -
3 g dried Mexican oregano
→ Garnish
17 -
50 g ripe avocado, sliced
18 -
30 g queso fresco, crumbled
19 -
50 g Mexican crema
20 -
Warm corn tortillas, as desired
# Steps:
01 -
Heat the olive oil in a wide skillet over medium-high heat. Add vermicelli and toss frequently until it turns a deep toasted brown, about 3 to 5 minutes, releasing a nutty aroma.
02 -
Preheat a large heavy pot over medium flame for 3 minutes. Add diced chuck steak, season immediately with half the salt, black pepper, and garlic powder. Stir occasionally, allowing the beef to sear and brown for about 10 minutes. Drain excess fat.
03 -
Add diced onion, whole serrano pepper, and diced bell pepper into the pot. Cook until onions become translucent but not browned, approximately 3 minutes, to infuse flavors into the fat.
04 -
Stir in diced potatoes and minced garlic. Season with the remaining salt and pepper. Cook while stirring for 5 minutes, allowing potatoes to start absorbing the base flavors.
05 -
Blend quartered roma tomatoes together with 720 ml broth, bouillon powder, and dried Mexican oregano until smooth. Pour the sauce into the pot with beef and vegetables.
06 -
Incorporate the toasted pasta and tuck fresh cilantro sprigs into the pot. Add any remaining broth. Simmer gently for about 8 minutes until noodles are tender and potatoes are soft but intact.
07 -
Remove the whole serrano pepper and cilantro sprigs. Serve portions topped with sliced avocado, crumbled queso fresco, and swirls of Mexican crema. Accompany the dish with warm corn tortillas.
# Notes:
01 -
Taste and adjust salt prior to serving due to variation in broth and bouillon sodium levels. Use small, evenly diced potatoes for uniform cooking. Avoid rushing the pasta toasting step as achieving a deep golden color profoundly enhances flavor.