Ingredients
Here is everything you need:
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 7 oz fideo noodles
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Optional toppings: sliced avocado, crumbled queso fresco, warm tortillas.
Ingredient notes
Fideo noodles. Look for fideo in the Hispanic foods aisle of most grocery stores. It is usually sold in small bags or boxes as short, thin noodles, sometimes coiled into nests. If you cannot find it, you can break angel hair pasta or thin vermicelli into short pieces of about one inch.
Mexican oregano. This has a more citrusy, earthy flavor than Mediterranean oregano. It is worth looking for, but regular dried oregano can stand in if needed.
Ground beef. Any ground beef works. A leaner blend gives you a lighter broth, while a blend with a bit more fat adds richness. If your beef releases a lot of fat, spoon off the excess before adding the tomato sauce.
Potatoes. Yukon Gold or red potatoes hold their shape nicely. Russets work too but can break down a little and thicken the broth.
Beef broth. Low-sodium broth gives you better control over the salt. Since the soup includes a full teaspoon of salt plus the salt in the broth and tomato sauce, taste before adding more at the end.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the fideo noodles and toast for 2 to 3 minutes, stirring frequently, until lightly golden. Watch them closely, since thin noodles can go from golden to burnt quickly. Remove the noodles to a plate or bowl and set aside.
Add the ground beef and diced onion to the same pot. Cook until the beef is browned and the onion is softened. Break the beef into small crumbles with a wooden spoon as it cooks so it distributes evenly through the soup.
Add the minced garlic and cook for about 30 seconds, until fragrant. Do not let it brown, or it can turn bitter.
Stir in the tomato sauce, cumin, Mexican oregano, chili powder, salt, and black pepper. Let the sauce cook for a minute so the spices bloom and the flavors blend.
Add the diced potatoes and beef broth. Stir well and bring to a boil.
Reduce the heat and simmer for 10 to 12 minutes, until the potatoes are beginning to become tender.
Return the toasted fideo noodles to the pot and simmer for another 6 to 8 minutes, until the noodles and potatoes are fully cooked. Stir occasionally so the noodles do not stick together or to the bottom of the pot.
Taste the soup and adjust the seasoning as needed. Add a little more salt, pepper, or chili powder if you like.
Ladle the soup into bowls and garnish with fresh cilantro.
Serve hot with lime wedges, avocado, queso fresco, or warm tortillas.