Directions
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Heat oil in a large pot over medium heat. The oil should shimmer but not smoke, signaling it’s ready for the next step.
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Add fideo to the pot and toast, stirring constantly, until golden brown. This step is crucial for achieving a tremendous depth of flavor. Remove the toasted fideo and set it aside.
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In the same pot, add ground beef and cook until browned. The beef should sizzle beautifully as it cooks, releasing its natural juices.
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Once the beef is browned, add in the sliced onion and minced garlic; sauté until softened. This will take about 2-3 minutes and will fill your kitchen with ample aroma.
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Stir in the tomato sauce, cumin, black pepper, and salt. Cook for another 2–3 minutes, allowing the spices to blend and create a tremendous flavor base.
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Pour in the broth, then add the toasted fideo and the cooked beans along with some of their liquid. This combination merges all the flavors into a harmonious broth.
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Drop in the whole jalapeño or sliced serrano, depending on your heat preference, and bring the pot to a gentle boil.
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Once boiling, reduce the heat and let it simmer for 15–20 minutes until the fideo is tender. This simmering period enriches the broth with all the ingredients’ flavors.
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Taste and adjust seasoning as needed. If the soup is too spicy, you can remove the pepper, ensuring a comfortable heat level for all.
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