- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 19 Times
This one-pot meal and its many variations have been common cowboy chow on the ranches of northern Mexico and South Texas for many years.
Fideo is vermicelli that has been broken into pieces. Q&Q Fideo, which is manufactured in Fort Worth, is the standard among Tejanos. It’s made with regular wheat and comes in 5-ounce packages. Mexicans prefer Ganesa, which is made of semolina wheat and comes in 7-ounce packages.
- 3 tablespoons vegetable oil
- 1 pound beef shoulder, cut into ¼-inch cubes (or substitute ground beef)
- ½ onion, chopped
- 2 garlic cloves, minced
- 15 chile pequins or 2 jalapeños, chopped
- One 15-ounce can tomato sauce
- 1 tablespoon homemade chili powder
- 1 teaspoon dried Mexican oregano
- 5 to 7 ounces fideo
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.Add the meat and brown on all sides, about 5 minutes. Add the onion, garlic, and chiles. Continue cooking for 5 to 7 minutes, or until the onion is soft. Add the tomato sauce, the chili powder, and the oregano, and stir well. Reduce to a simmer.
Heat the remaining tablespoon oil in a skillet over medium-high heat. Add the fideo to the skillet and stir until nicely browned, about 5 minutes.
Combine the browned fideo and the meat mixture. Add ½ cup water and stir well. Cover and simmer for 5 minutes, stirring often, until the fideo is soft. Add more water if the mixture becomes too dry. Serve immediately.
Conchitas con Carne: Substitute small shell pasta for the fideo.
Macaroni Con Carne: Substitute small elbow macaroni for the fideo.
© 2007 Robb Walsh
Note from Cookstr's Editors
Nutritional information is based on using 5 oz of fideo, but does not include the chili powder. For nutritional information on the chili powder, please follow the link above.