Description
A warm and hearty dish combining beef, potatoes, and vermicelli pasta with a blend of spices and fresh vegetables.
Ingredients
Scale
- 1 cup Vermicelli Pasta (Can substitute with angel hair or thin spaghetti.)
- 2 tbsp Olive Oil
- 1 lb Chuck Beef Steak (Diced)
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 3 cloves Garlic (Minced)
- 1 medium Onion (Diced)
- 1 tsp Garlic Powder
- 1 tsp Dried Mexican Oregano
- 1 medium Red Bell Pepper (Diced)
- 1 whole Serrano Pepper
- 2 medium Russet Potatoes (Peeled and Diced)
- 2 medium Roma Tomatoes (Quartered)
- 1.25 liters Chicken Broth or Water
- 1 tbsp Chicken Bouillon Powder
- 1/4 cup Cilantro (Fresh Sprigs)
- 1 medium Avocado (Sliced)
- 1/4 cup Queso Fresco (Crumbled)
- 1/4 cup Mexican Crema
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the vermicelli pasta and toast it, stirring frequently, until it turns a golden brown color.
- Once toasted, remove the pasta from the pot and set it aside.
- In the same pot, add diced beef and season it with salt and pepper. Cook until browned on all sides.
- Add garlic, onion, garlic powder, and dried oregano. Cook until the onion becomes translucent.
- Stir in the red and serrano peppers, diced potatoes, and quartered tomatoes. Cook for another 5 minutes.
- Pour in the chicken broth or water and add the chicken bouillon powder. Bring to a boil, then reduce to a simmer.
- Return the toasted pasta to the pot and stir well. Let it simmer until the potatoes are tender.
- Stir in the cilantro just before serving.
Notes
Serve hot garnished with avocado, queso fresco, and Mexican crema. Great on its own or with warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg