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Sopa de Fideo con Carne(Mexican-Style Vermicelli with Beef)

Fideo is the recipe that brings back my memories of a child. It's hard to find a small child of Mexican origins that did no grow up enjoying fideo pasta.
Course pasta
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings

Ingredients

Ingredients

  • 3 tbsps Avocado or Olive oil
  • 7 oz fideo pasta vermicelli or broken spaghetti works well too
  • 1 pound ground chuck
  • 1 tsp salt
  • 1 tsps fresh cracked pepper
  • 1 tsps granulated garlic
  • 3/4 cup onion, diced
  • 3 cloves garlic, minced
  • 1 serrano left whole
  • 2 small russet potatoes, peeled and diced
  • 1 small red bell pepper, diced
  • 5 roma tomatoes, quartered
  • 5 cups chicken broth or water
  • 1/3 tsp Mexican oregano
  • 3 tsp chicken or tomato bouillon
  • 8 Sprigs of fresh Cilantro

Garnish

  • 9 oz avocado, slices
  • 10 oz queso fresco sliced or crumbled
  • Mexican Crema optional

Instructions

Directions

  • In a large skillet, combine 3 tablespoons of oil and 7 oz. of fideo pasta. Heat to medium heat. When it begins to fry, stir often, until pasta is mostly toasted.  Set it aside.  
  • Preheat a large pot at medium heat for 3 minutes. Add the ground chuck. Season with 1 teaspoon each of salt, pepper, and granulated garlic. Cook for 10 minutes, stirring as needed, until nicely browned. Remove excess fat.
  • Add the onions, bell pepper and whole serrano. Sauté for 3minutes. Fold in the potatoes and garlic. Season lightly with salt and pepper and sauté for 5 minutes. The serrano is added whole to add flavor with minimal heat.
  • In the blender, combine the tomatoes, 3 cups of broth ,oregano, and bouillon. Blend on high until smooth and pour into pot. Pour in remaining broth currently. Bring to a boil. Reduce to a simmer and continue cooking until potatoes are fork tender and most of the foam from tomatoes evaporates. Taste for salt.
  • Add the toasted fideo pasta into the simmering pot. Add in a few sprigs of cilantro. Stir gently and continue cooking for 7-8 minutes or until pasta is cooked through. Serve right away. Garnish and serve with warm corn tortillas.

Notes

Tips- For a heartier dish, spoon in some fresh cooked whole pinto beans, frijoles de la olla! All my favorites are in one bowl! For a soupier version. Pour in 2 extra cups of warm broth right before serving fideo.