Instructions
1. Brown the Pasta (Fideo)
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In a large pot or Dutch oven, heat 1/2 tablespoon of oil over medium heat.
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Add the broken fideo pasta to the pot. Toast the pasta, stirring constantly for 3-5 minutes, until it turns a light golden brown color. Do not burn it.
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Remove the pasta from the pot and set it aside.
2. Cook the Beef and Aromatics
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Add the remaining 1/2 tablespoon of oil to the same pot. Increase the heat to medium-high.
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Add the ground beef, season with a pinch of salt and pepper. Cook, breaking up the meat, until it is browned.
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Drain off any excess grease from the pot.
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Add the diced onion and cook for about 3 minutes until softened.
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Add the minced garlic and cook for 1 minute until fragrant.
3. Build the Soup
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Stir in the diced potatoes, cumin, and oregano (if using). Cook for 3-5 minutes, stirring occasionally.
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Pour in the tomato sauce/puree and the broth. Add the whole jalapeño, if using.
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Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 15 minutes.
4. Add the Pasta
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Add the toasted fideo pasta back into the simmering soup.
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Continue to simmer, covered, for another 7-10 minutes, or until the pasta is fully cooked and the potatoes are fork-tender. The soup will thicken as the pasta cooks.
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Taste the soup and add more salt and pepper as needed.
5. Serve
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Remove the jalapeño before serving.
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Serve immediately while hot. It is often garnished with a little fresh cilantro and served with warm corn tortillas or a dollop of sour cream (optional).
