https://www.copymethat.com/r/fugJIqMFK/fideo-con-carne-y-papas/
62779466
I4g0YEs
fugJIqMFK
2024-10-21 23:55:20
Fideo con Carne y Papas
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Ingredients
- subheading: Ingredients:
- 2 boxes of Q & Q Fideo Vermicelli (best brand)
- 1 ½lbs of ground beef (whatever you like)
- Cominos
- Salt
- Pepper
- Garlic powder
- Tomato sauce
- Chopped tomatoes (Roma)
- Sliced onion
- Sliced green bell pepper
- Knorr bouillon (I like the chicken)
- Potatoes (chopped however you like)
Steps
- Update: I normally eyeball my measurements but here’s a rough estimate to what I use and what steps I take. I recommend tasting as you go. Great tip is to buy plastic spoons so that you can taste and throw the spoon away and not have extra extra
- subheading: Directions:
- brown meat
- When the meat is ¾ cooked I season it with 1 tbsp salt, ½ tbsp pepper, 1tbsp cominos (cumin), and 1 tsp garlic powder. I find that when you season the meat raw, the seasoning desolves and I have to add more. I would taste the meat when it’s done and if you feel you’d like to add more then do so.
- Remove meat from pan
- Brown fideo
- Heat to medium high
- add a little oil to the pan (about ¼cup)
- Add 2 boxes of fideo and mix to coat with the oil
- Add seasonings. 1 tbsp salt, ½ tbsp pepper, 1tbsp cominos (cumin), and 1 tsp garlic powder. (You can use more or less of either of these)
- When the Fideo starts to get a little color, add chopped onions (however much you’d like), ¼ cup chopped tomatoes and ¼ green peppers and sauté
- When Fideo is browned (be careful not to burn it) add half a can of tomato sauce, mix and add water.
- Finally add meat back in pan, chopped potatoes and bouillon (you can add a little bouillon at a time until you get it to where you like it. Also, make sure water slightly covers everything)
- Bring to boil and reduce heat to medium (use your judgement here. My burners get really hot and I have to adjust heat while it cooks). When the potatoes are done turn off heat.
- Serve with charro or refried beans, homemade tortillas and salsa! - with Norman Mendieta.