Fideo con Carne
Main Dish • Beef
Serving size: SERVES 4
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Ingredients
- 8 ounces fideo, broken into 2-inch pieces
- 1 lb ground beef
- 2 tbsp rendered lard or extra-virgin olive oil
- 2 large tomatoes, cored and chopped
- medium white onion, chopped
- 1 medium chile poblano, stemmed, seeded, and
- chopped
- 1 chile Serrano, stemmed and thinly sliced
- 3 garlic cloves, thinly sliced
- 2½ cups chicken bouillon broth or chicken stock
- 1 large Yukon Gold potato peeled and chopped
- 2 tsp Morton kosher salt
- FOR SERVING
- Warm Tortillas de Harina
- Sliced avocado
- Cilantro leaves and tender stems
Directions
- 1. Heat a large skillet over high heat for 2 minutes. Add the fideo and toast, tossing constantly, or until most of the fideo has browned, for 3 to 4 minutes.
- Transfer to a medium bowl.
- 2. Reduce the heat to medium-high. In the same skillet, heat the lard. Add the beef, onion, chile poblano, chile serrano, and garlic and cook, tossing occasionally, until the onions and chile poblano are tender and just beginning to brown, for 6 to 8 minutes.
- 3. Add the tomatoes and mix to combine
- 4. Add the broth, potato, salt, and toasted fideo and bring to a boil. Reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, for 20 to 25 minutes. Remove from the heat and let sit, still covered, for 5 minutes.
- 5. Make tacos with the fideo and topped with the avocado slices, cilantro, and salsa. Or, eat the fideo straight from the pan.
