Picadillo With Sopa Fideo

Here’s a delicious, homey Mexican combo: Picadillo with Sopa de Fideo — a comforting ground beef hash served with toasted vermicelli noodle soup. This meal is beloved in many Latino households, especially for its simplicity, flavor, and nostalgic value.

🍽️ Picadillo with Sopa de Fideo

🧾 Part 1: Picadillo (Mexican Ground Beef Hash)

Ingredients:

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium tomatoes, chopped (or 1/2 can diced tomatoes)

• 1 small potato, peeled and diced

• 1 small carrot, diced (optional)

• 1/2 cup frozen peas (optional)

• 1/2 tsp ground cumin

• 1/2 tsp chili powder (optional)

• Salt and pepper, to taste

• 1/4 cup water or beef broth

Instructions:

1. Brown the beef in a skillet over medium heat. Drain excess fat.

2. Add onion and garlic, sauté for 2–3 minutes until soft.

3. Stir in chopped tomatoes, potatoes, carrots, seasonings, and water/broth.

4. Cover and simmer for 15–20 minutes until potatoes are tender.

5. Add peas, if using, and simmer 5 more minutes.

6. Adjust seasoning and serve hot.

🍜 Part 2: Sopa de Fideo (Mexican Vermicelli Soup)

Ingredients:

• 1 cup fideo pasta (short vermicelli or broken spaghetti)

• 1 tbsp oil

• 2 cups chicken broth

• 1 cup water

• 1 (8 oz) can tomato sauce (or 2 small tomatoes, blended)

• 1/4 tsp cumin

• 1/4 tsp garlic powder

• Salt, to taste

Instructions:

1. Heat oil in a saucepan over medium heat.

2. Add fideo pasta and toast until golden brown, stirring often (watch closely to avoid burning).

3. Stir in tomato sauce, broth, water, and seasonings.

4. Bring to a boil, then reduce heat and simmer for 10 minutes, or until noodles are soft.

5. Season to taste and serve warm.

🍴 Serve Together:

• Plate a scoop of picadillo next to a small bowl of sopa de fideo.

• Add warm tortillas or a slice of avocado on the side for a classic touch.