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!

Notes:

Ingredient Notes:

Potatoes:

Type: Use starchy potatoes like Russets for a fluffier texture, or waxy potatoes if you prefer them to hold their shape better.
Cooking: Boil until tender but not mushy to avoid them breaking apart when mixed with the beef.

Ground Beef:

Fat Content: Use lean ground beef (around 80/20) for less grease or higher fat beef for richer flavor. Drain excess fat if necessary.

Jalapeños:

Spice Level: Adjust the number of jalapeños based on your preferred spice level. For milder salsa, use fewer jalapeños or remove the seeds.

Sopa (Fideo):

Cooking: Frying the sopa until crispy adds a nutty flavor. Be careful not to burn it as it can become bitter.
Alternative: If you can’t find sopa or fideo, use other small pasta shapes, though the texture may vary.

Bouillon:

Conmate and Con Pollo: These are Mexican bouillon powders that add depth of flavor. If unavailable, substitute with chicken and beef bouillon cubes or granules.

Cooking Tips:

Picadillo:

Mixing Potatoes and Beef: Gently fold the potatoes into the beef mixture to avoid mashing them. Ensure the mixture is well combined but not overworked.

Salsa:

Blending: If you prefer a smoother salsa, blend the vegetables longer. If you like a chunkier texture, use a potato masher or blend briefly.
Cooking the Salsa: Cooking the salsa helps develop its flavors. Adjust the cooking time based on how roasted you like your vegetables.

Sopa:

Blending Sauce: Ensure the blended sauce is smooth to avoid any lumps in the sopa. Adjust water quantity based on how thick or thin you like your sopa.
Cooking Time: The cooking time for sopa can vary based on the pasta used. Taste periodically to check for doneness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the picadillo?

Yes, you can use other types of ground meat such as turkey, pork, or even a combination. Just be sure to adjust the cooking time and seasoning accordingly.

Leaner meats like turkey may result in a slightly drier texture.

What can I use instead of sopa (fideo) if I can’t find it?

If you can’t find sopa or fideo, you can substitute with other small pasta shapes like elbow macaroni, orzo, or even rice.

Adjust cooking times as needed, as these substitutes may require different preparation.

How spicy will the salsa be with 10-12 jalapeños?

The salsa will be quite spicy with 10-12 jalapeños.

To reduce the heat, you can use fewer jalapeños or remove the seeds and membranes before cooking them.

You can also add a little sugar or more tomatoes to balance the heat.

Can I make the salsa ahead of time?

Yes, you can prepare the salsa ahead of time.

Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.

Reheat or thaw before adding to the picadillo.

What can I use instead of conmate and con Pollo bouillon?

If you don’t have conmate or con Pollo, you can use chicken and beef bouillon cubes or granules.

Adjust the amount to taste, as bouillon cubes can be more concentrated than powder.

How can I make this dish vegetarian?

To make a vegetarian version, substitute the ground beef with a plant-based ground meat alternative or extra vegetables like mushrooms or lentils.

Use vegetable broth instead of chicken and beef bouillon, and skip the frying step for the sopa or use a vegetable-based pasta.

Can I use canned tomatoes instead of fresh ones for the salsa?

Yes, you can use canned tomatoes.

Choose fire-roasted or whole canned tomatoes for a richer flavor.

Drain them well before cooking with the other salsa ingredients.

How do I ensure the sopa doesn’t get mushy?

To prevent the sopa from getting mushy, avoid overcooking it.

Once you add the blended sauce, cook the sopa until it is tender but not falling apart.

Stir occasionally and keep an eye on the consistency of the liquid.

Can I freeze the Picadillo with Sopa Fideo?

Yes, you can freeze the dish.

Allow it to cool completely, then transfer it to an airtight container.

It can be frozen for up to 3 months.

Thaw in the refrigerator overnight before reheating on the stove or microwave.

What side dishes pair well with Picadillo with Sopa Fideo?

This dish pairs well with warm tortillas, crusty bread, or a simple side salad.

You can also serve it with fresh avocado slices, a squeeze of lime, or some shredded cheese on top for added flavor.