👨🍳 Instructions :
1️⃣ Prepare the Salsa Tatemada
Char the Roma tomato and guajillo chiles on a hot comal or skillet until blackened and blistered.
Blend them with ½ cup of broth, garlic, and cumin until smooth. Set aside.
2️⃣ Cook the Picadillo
Heat oil in a pan, add onions and garlic, and cook until fragrant.
Add ground beef, season with salt and black pepper, and cook until browned.
Stir in potatoes, carrots, and poblano pepper.
Pour in the tatemada sauce and remaining broth, cover, and simmer for 15-20 minutes or until the veggies are tender.
3️⃣ Make the Sopa de Fideo
Blend tomatoes, onion, garlic, and ½ cup broth into a smooth sauce.
In a pot, heat oil, then fry the fideo pasta until golden.
Pour in the tomato sauce and remaining broth, bring to a boil, and simmer for 10 minutes.
4️⃣ Prepare the Refried Beans
In a skillet, heat lard or oil, sauté onions until golden.
Add cooked beans, mash until smooth, and season with salt.
🍽 Serving Suggestions
Plate the picadillo, sopa de fideo, and refried beans together.
Garnish with a dollop of sour cream and serve with warm corn tortillas.