Fideo con Papas y Carne Molida (Vermicelli with Potatoes and Ground Beef)
This comforting, one-pot Mexican dish combines toasted vermicelli pasta, savory ground beef, tender potatoes, and a rich tomato broth. It’s hearty, flavorful, and the ultimate weeknight comfort food.
Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4-6
Ingredients
· 8 oz (about 2 cups) fideo noodles (vermicelli nests or coils) or thin spaghetti broken into 2-inch pieces
· 1 lb ground beef (85/15 or 90/10)
· 1 medium onion, diced
· 2-3 garlic cloves, minced
· 1 jalapeño or serrano pepper, finely diced (optional, for heat)
· 2 medium potatoes (Yukon Gold or russet), peeled and cut into ½-inch cubes
· 1 (8 oz) can tomato sauce
· 4 cups beef or chicken broth (low-sodium)
· 1 tsp ground cumin
· 1 tsp dried oregano (Mexican oregano if available)
· ½ tsp paprika or chili powder
· Salt and black pepper to taste
· 2 tbsp vegetable oil
· For garnish: Fresh cilantro, lime wedges, avocado slices, crumbled queso fresco or cotija cheese
Instructions
- Toast the Fideo
· In a large, deep skillet or Dutch oven, heat 1 tbsp oil over medium heat.
· Add the fideo noodles and toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Remove from skillet and set aside.
- Cook the Beef & Veggies
· Add another 1 tbsp oil to the same skillet. Add the ground beef and cook until browned, breaking it up with a spoon.
· Add the onion, garlic, and jalapeño (if using). Cook for 3-4 minutes until softened.
· Stir in the potatoes, cumin, oregano, paprika, salt, and pepper. Cook for 2 more minutes.
- Simmer
· Return the toasted fideo to the skillet. Pour in the tomato sauce and broth. Stir well to combine.
· Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the pasta and potatoes are tender and most of the liquid is absorbed (it should be moist but not soupy).
- Rest & Serve
· Remove from heat and let sit, covered, for 5 minutes to allow flavors to meld.
· Fluff gently with a fork. Taste and adjust seasoning.
· Garnish with cilantro, cheese, avocado, and lime wedges.
Success Tips
· Toast Well: Don’t skip toasting the fideo—it adds a deep, nutty flavor.
· Broth Matters: Use a good-quality broth for the best flavor base.
· Potato Size: Cut potatoes small (½-inch) so they cook quickly and evenly.
· Don’t Overcook: The pasta should be tender but still have a slight bite (al dente).
Serving Suggestions
· Serve with warm corn or flour tortillas.
· Top with a fried egg for a heartier meal.
· Pair with a simple side of refried beans or a crisp salad.
Storage & Reheating
· Refrigerator: Store in an airtight container for up to 4 days.
· Freezer: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
· Reheat: Add a splash of broth and reheat gently on the stove or in the microwave.
Delicious Variations
· Chicken Fideo: Substitute ground beef with shredded rotisserie chicken or diced chicken thighs.
· Vegetarian: Use plant-based ground “meat” or extra potatoes/beans, and vegetable broth.
· Spicy Chipotle: Add 1-2 chopped chipotles in adobo sauce.
· With Vegetables: Add diced carrots, peas, or corn with the potatoes.
· Sopa de Fideo Style: Use more broth (5-6 cups) for a soupier version.
This cozy, flavorful dish is a beloved Mexican classic that’s sure to become a family favorite!