Picadillo With Sopa Fideo
Picadillo with Sopa Fideo is a soul-warming fusion of tender ground beef, hearty potatoes, and golden fideo pasta, all brought together with a vibrant homemade jalapeño-tomato salsa that captures the essence of Mexican home cooking.
This dish is deeply rooted in comfort and tradition—each bite carries layers of savory, smoky, and subtly spicy flavors that meld beautifully in a single pan. The richness of the seasoned beef, the soft texture of boiled potatoes, and the toasty depth of sopa fideo create a balanced and satisfying meal that feels like a warm hug from abuela’s kitchen.
Whether served on its own or alongside fresh tortillas, this one-pot wonder is a celebration of flavor, heritage, and simplicity.
Why People Will Love This Picadillo with Sopa Fideo:
Nostalgic comfort – It evokes memories of family meals, where simple ingredients came together to create deeply satisfying, soul-nourishing food.
Flavorful complexity – The dish blends savory ground beef, earthy potatoes, toasted pasta, and a bold homemade jalapeño-tomato salsa, creating rich layers of flavor in every bite.
Customizable spice – Whether you like it fiery or mild, the jalapeño-based salsa can be tailored to your heat preference without compromising authenticity.
One-pot simplicity – Despite its complex taste, this recipe uses humble pantry staples and comes together in one pot, making it both approachable and efficient.
Balanced texture – The contrast between the crispy golden fideo, tender potatoes, and juicy beef makes for an engaging and hearty eating experience.
Rooted in tradition – This dish celebrates the heart of Mexican home cooking, honoring tradition while offering versatility for modern kitchens.
Key Ingredients:
Ground beef forms the savory foundation of the dish, offering rich, meaty flavor and protein that soaks up the spices and salsa beautifully.
Potatoes, gently boiled, provide soft, starchy comfort and absorb the surrounding flavors, adding both heartiness and balance to the seasoned beef.
Jalapeños and roma tomatoes form the backbone of the vibrant homemade salsa, infusing the dish with bold spice, brightness, and depth.
Fideo (thin Mexican pasta) adds a toasted, nutty flavor and unique texture, absorbing the broth and tying all components together in a comforting embrace.
Garlic, onion, and spices (like seasoned salt, garlic salt, and black pepper) work in harmony to elevate the flavor profile and create a familiar, nostalgic warmth.
Bouillon (chicken and beef) in the sopa adds savory umami depth, intensifying the soup’s body and marrying the components with robust, satisfying flavor.
Expert Tips:
Char your salsa ingredients well – Don’t rush the roasting of jalapeños, tomatoes, onions, and garlic. Deep charring builds smoky complexity and removes bitterness, giving your salsa a rich, authentic depth that transforms the entire dish.
Use starchy potatoes like russets – They absorb flavor better than waxy varieties and naturally thicken the picadillo as they break down slightly during mixing, creating a cohesive texture.
Fry the fideo until deeply golden – Toasting the pasta until it’s richly colored (not just lightly browned) enhances the nutty aroma and prevents it from turning mushy when simmered in broth.
Let the picadillo simmer after salsa is added – Give the beef, potatoes, and salsa time to marry. A low simmer of 10–15 minutes will deepen the flavor, mellow the heat, and infuse the meat with the smoky richness of the roasted chiles.
Adjust seasoning in layers – Season the beef, salsa, and sopa at different stages, tasting as you go. Layering salt and spices ensures a well-rounded final dish without overpowering any single element.
Picadillo With Sopa Fideo
Ingredients:
For the Picadillo:
2-3 medium potatoes, peeled and cut into chunks
Salt (for boiling potatoes)
1 lb ground beef
1 small onion, diced
1 tsp seasoned salt
1 tsp garlic salt
1 tsp onion salt
1/2 tsp black pepper
For the Salsa:
10-12 jalapeños (adjust based on spice preference)
6-8 roma tomatoes
1 yellow onion, cut into quarters
2 cloves garlic
Oil (for cooking)
Salt (to taste)
For the Sopa:
2 cups sopa (Mexican pasta or fideo)
1 roma tomato, cut in half
1/4 onion
1 clove garlic
1 tablespoon conmate (or other chicken bouillon)
1 tablespoon con Pollo (or other beef bouillon)
4-5 cups water
Instructions:
Prepare the Picadillo:
Boil Potatoes: Place the potato chunks in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until tender, about 10-15 minutes. Drain and set aside.
Cook Beef: In a skillet over medium heat, cook the ground beef with diced onion until browned and fully cooked. Season with seasoned salt, garlic salt, onion salt, and black pepper.
Combine: Once the potatoes are done, gently mix them into the cooked ground beef. Set aside.
Make the Salsa:
Cook Vegetables: In a pan, heat a little oil over medium heat. Add the jalapeños, roma tomatoes, yellow onion, and garlic. Cook until the tomatoes and jalapeños are softened and slightly charred.
Blend: Peel the skins off the tomatoes, then use a potato masher or blender to blend the vegetables together until smooth. Season with salt to taste.
Combine: Add the salsa to the picadillo mixture. Stir well and cook on low heat to let the flavors meld, about 10 minutes.
Prepare the Sopa:
Fry Sopa: In a separate pan, fry the sopa in a little oil until browned and crispy.
Blend Sauce: In a blender, combine the roma tomato, onion, garlic, conmate, con Pollo, and 4-5 cups of water. Blend until smooth.
Cook Sopa: Add the blended mixture to the fried sopa. Cook over medium heat, stirring occasionally, until the sopa is tender and the liquid has been absorbed, about 10 minutes.
Combine and Serve:
Mix the cooked sopa with the picadillo mixture. Stir to combine and cook on low heat for a few more minutes to blend the flavors.
Serving Suggestion:
Serve hot as a comforting one-pot meal. Enjoy with a side of fresh tortillas or crusty bread!
This recipe combines the flavors of picadillo, salsa, and sopa into a hearty and satisfying dish. Adjust the spice levels according to your preference and enjoy!
Important Notes When Making Picadillo with Sopa Fideo:
Balance the heat: Jalapeños can vary greatly in spiciness. Start with fewer peppers if you’re unsure, and add more after blending and tasting. You can always increase heat—but you can’t take it away.
Use fresh, quality produce: Since the salsa is the heart of this dish, using ripe tomatoes, aromatic garlic, and fresh onions makes a major difference in depth and brightness.
Cook each component separately first: Frying the sopa fideo and browning the ground beef separately prevents sogginess and builds flavor. It’s tempting to combine too early, but letting each element develop on its own results in a more layered and complex dish.
Don’t skip the salsa simmer: Letting the salsa cook in the pan before combining with the beef allows its raw edge to mellow and its flavor to deepen. This step prevents the dish from tasting too acidic or harsh.
Fideo-to-liquid ratio matters: Add just enough liquid to cook the fideo until tender without making
How To Enjoy Picadillo with Sopa Fideo After Cooking:
Plate and Serve Thoughtfully:
Scoop generously into a shallow bowl or deep plate, making sure to include a balanced portion of the picadillo (beef and potatoes) and the flavorful sopa fideo.
Garnish with fresh chopped cilantro, a squeeze of lime juice, or a few crumbles of queso fresco for brightness and contrast.
Adjust to Taste:
Spice Check: If you love heat, drizzle a bit of hot sauce or serve with extra jalapeño slices on the side.
Mild Version: Add a dollop of sour cream or crema to cool down the dish without muting flavor.
Pair with Sides:
Warm corn or flour tortillas are perfect for scooping or wrapping bites of picadillo.
Serve alongside refried beans or a simple side salad with avocado and lime for a complete meal.
Make It a Family Meal:
Present it family-style in a large dish at the table. Let everyone scoop their own, encouraging seconds.
Set out bowls of toppings (like lime wedges, diced onions, chopped cilantro, cheese) to allow customization.
Store & Reheat Well:
This dish holds up well for leftovers. Refrigerate in an airtight container for up to 4 days.
Reheat gently on the stove with a splash of water or broth to loosen the starch from the fideo and keep it moist.
it soupy. The goal is a rich, slightly saucy consistency—not a broth.
Nutrition Information:
For Picadillo with Sopa Fideo, based on a 1-cup serving size (standard portion):
Calories: 265 kcal | Total Fat: 11.2 g | Saturated Fat: 3.6 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 42 mg | Sodium: 480–650 mg (depending on salt and bouillon) | Total Carbohydrates: 27.5 g | Dietary Fiber: 3.2 g | Sugars: 4.8 g | Protein: 14.6 g
Frequently Asked Questions:
Can I make this dish ahead of time and reheat it later?
Yes, this dish reheats beautifully. In fact, the flavors often deepen overnight. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the texture.
Is it possible to make this dish less spicy?
Absolutely. Reduce the number of jalapeños or remove the seeds and membranes before cooking. You can also substitute with milder chiles like poblanos or even sweet bell peppers to achieve a more family-friendly flavor.
Can I use ground turkey or chicken instead of ground beef?
Yes, ground turkey or chicken are both excellent lean alternatives. Just be sure to season well since these meats have a milder flavor than beef. You may also want to add a splash of olive oil during browning to help develop depth.
What’s the best type of pasta to use for the sopa if I can’t find traditional fideo?
If you can’t find Mexican fideo pasta, you can substitute with thin spaghetti broken into 1-inch pieces, or even use vermicelli or orzo pasta. Toasting the pasta before adding liquid is essential for the characteristic nutty flavor.
Can I freeze leftovers?
Yes, this dish freezes well. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring often to prevent sticking.
What’s the secret to achieving the best texture in the picadillo?
To get that perfect balance of soft and hearty, make sure not to overcook the potatoes when boiling—they should be tender but not falling apart. Also, drain them well to avoid adding excess moisture to the meat mixture.
Should I cook the salsa ingredients before blending?
Yes, sautéing or lightly charring the jalapeños, tomatoes, onions, and garlic first helps develop deeper, richer flavors. This caramelization step elevates the salsa from raw and sharp to smoky and well-rounded.
Why do we fry the fideo before boiling it?
Frying the fideo before simmering creates a nutty, toasted flavor and keeps the pasta from turning mushy. It also helps preserve some structure, especially as the sopa absorbs the broth.
Can I adjust the thickness of the sopa?
Definitely. Use more water or broth for a looser, more soup-like consistency, or simmer a bit longer uncovered if you prefer a thicker, more stew-like result. Stir often to prevent sticking at the bottom.
How do I keep the flavors balanced if I use different bouillon brands?
Bouillon brands vary widely in saltiness and flavor intensity. Start with a smaller amount than called for, then taste and adjust. You can always add more, but you can’t take it out once it’s in.