Picadillo con Fideo - Abuela's Recipe

Steps

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1. 1
   In a blender, combine the Roma tomatoes, jalapeños, garlic cloves, onion, and tomato sauce along with the bouillon, oregano, and cumin. Add water and blend until completely smooth.
   ▶ ≈0:16
2. 2
   Heat oil in a pot over medium heat. Add the fideo noodles and toast them, stirring constantly, until golden brown, about 5 minutes.
   ▶ ≈0:43
3. 3
   Remove the toasted noodles and set aside. In the same pot, sauté the jalapeño and onion for a couple of minutes.
   ▶ ≈1:04
4. 4
   Add the ground beef and break it up as it cooks. Stir in all the spices and let the meat cook for about 3 minutes until well browned.
   ▶ ≈1:18
5. 5
   Add the diced potatoes and chopped carrots, mix well, and cook for 5 minutes.
   ▶ ≈1:34
6. 6
   Drain excess fat from the pot. Add another jalapeño and the corn.
   ▶ ≈1:45
7. 7
   Pour in the prepared tomato broth and add about a cup of water. Mix well and bring to a simmer. Taste and adjust seasonings as needed.
   ▶ ≈2:00
8. 8
   Add the Mexican squash and the toasted fideo noodles. Mix gently. Sprinkle with cilantro, cover the pot, and simmer for 8 to 10 minutes until the potatoes are tender.
   ▶ ≈2:19
9. 9
   Once the potatoes and carrots are completely tender, the dish is ready. Serve with a squeeze of fresh lime juice and your choice of accompaniments.
   ▶ ≈2:42