Serves 1
Directions
- 1Peel and cube the potatoes, then soak in water to remove excess starch.
- 2Cut the tomatoes and half of the white onion into chunks and blend until smooth; add 2 cups of water and blend again.
- 3Slice the jalapeno and the remaining half of the onion.
- 4Heat oil in a pan over medium-high heat, then add fideo, sliced jalapeno, sliced onion, and the cubed potatoes. Toast and fry briefly.
- 5In a separate pot, brown the ground beef. Season with garlic powder, cumin, chili powder, salt, and black pepper.
- 6Mix the toasted fideo mixture into the ground beef, then add the blended tomato sauce. Add more water to reach desired consistency, cover, and simmer.
- 7Add the canned beans, then cover and continue simmering.
- 8Roughly chop the calabacita and add to the pot.
- 9Cook until the calabacita is tender, then serve with optional pico de gallo and avocado.
Ingredients
- 4 whole medium potato
- 6 whole roma tomato
- 1 whole white onion
- 2 cup water
- oil
- fideo
- 1 whole jalapeno
- 1.5 pound ground beef
- garlic powder
- 2 tsp cumin
- chili powder
- salt
- black pepper
- 1 can canned bean
- 1 whole calabacita
- pico de gallo (optional)
- avocado (optional)
Equipment
knifecutting boardblenderfrying panpotwooden spoonfork
Tips
- Use tomato sauce if you prefer not to make your own.
- If you prefer the taste of yellow onion, use yellow; if you prefer white, use white.
- For a hotter dish, use serrano peppers instead of jalapeno.
- Remove seeds from jalapeno for less heat.
- If you don't like cumin, don't add it.
- The toppings (pico de gallo and avocado) are optional.
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