Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
2 Tbsp. canola (or other vegetable) oil
1 lb. potatoes, diced
1 lb. ground beef
3 cloves garlic
1/4 tsp. cumin
1/2 tsp. Mexican oregano
1 lb. fideo, broken into small pieces
2 (8 ounce) cans tomato sauce
1/2 tsp. pepper
In a large Dutch oven heat the oil over moderate heat. Add potatoes and cook them until they are just beginning to soften, about 5 mins.
Add ground beef and stir, breaking it up, until it is just browned.
Crush garlic, cumin and oregano to a paste in a molcajete or mortar and pestle and add the mixture to the potatoes and meat. Then add remaining ingredients, stirring together until well mixed. Bring the contents of the pot to a simmer and cook until the Fideo is soft, about 10 mins.
Serves 4.
