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This authentic Mexican dish<\/strong> is a comforting, home-cooked meal<\/strong> featuring savory picadillo<\/strong> in a rich, smoky tatemada sauce<\/strong>, served with vermicelli soup (sopa de fideo)<\/strong> and creamy refried beans<\/strong>. Pair it with warm corn tortillas<\/strong> for the ultimate experience! \ud83c\udf2e\u2728<\/p>\n 1 lb ground beef<\/strong><\/p>\n 2 medium potatoes, diced<\/strong><\/p>\n 1 carrot, diced<\/strong><\/p>\n \u00bd onion, chopped<\/strong><\/p>\n 1 poblano or jalape\u00f1o pepper, charred & diced<\/strong><\/p>\n 2 garlic cloves, minced<\/strong><\/p>\n 1 Roma tomato, charred<\/strong><\/p>\n 2 guajillo chiles, charred and soaked<\/strong><\/p>\n 1 cup beef broth or water<\/strong><\/p>\n \u00bd tsp cumin<\/strong><\/p>\n \u00bd tsp black pepper<\/strong><\/p>\n \u00bd tsp salt<\/strong><\/p>\n 1 tbsp oil<\/strong><\/p>\n 1 cup vermicelli pasta (fideo)<\/strong><\/p>\n 2 Roma tomatoes<\/strong><\/p>\n \u00bc onion<\/strong><\/p>\n 1 garlic clove<\/strong><\/p>\n 2 cups chicken broth<\/strong><\/p>\n 1 tbsp oil<\/strong><\/p>\n Salt to taste<\/p>\n 1 \u00bd cups cooked pinto beans<\/strong><\/p>\n 2 tbsp lard or oil<\/strong><\/p>\n \u00bc onion, finely chopped<\/strong><\/p>\n \u00bd tsp salt<\/strong><\/p>\n <\/p>\n Char the Roma tomato and guajillo chiles<\/strong> on a hot comal or skillet<\/strong> until blackened and blistered<\/strong>.<\/p>\n Blend them with \u00bd cup of broth, garlic, and cumin<\/strong> until smooth. Set aside.<\/p>\n Heat oil in a pan<\/strong>, add onions and garlic<\/strong>, and cook until fragrant.<\/p>\n Add ground beef<\/strong>, season with salt and black pepper<\/strong>, and cook until browned.<\/p>\n Stir in potatoes, carrots, and poblano pepper<\/strong>.<\/p>\n Pour in the tatemada sauce and remaining broth<\/strong>, cover, and simmer for 15-20 minutes<\/strong> or until the veggies are tender.<\/p>\n Blend tomatoes, onion, garlic, and \u00bd cup broth<\/strong> into a smooth sauce.<\/p>\n In a pot, heat oil<\/strong>, then fry the fideo pasta<\/strong> until golden.<\/p>\n Pour in the tomato sauce and remaining broth<\/strong>, bring to a boil, and simmer for 10 minutes<\/strong>.<\/p>\n In a skillet, heat lard or oil<\/strong>, saut\u00e9 onions<\/strong> until golden.<\/p>\n Add cooked beans<\/strong>, mash until smooth, and season with salt<\/strong>.<\/p>\n Plate the picadillo<\/strong>, sopa de fideo<\/strong>, and refried beans<\/strong> together.<\/p>\n Garnish with a dollop of sour cream<\/strong> and serve with warm corn tortillas<\/strong>.<\/p>\n \ud83e\udd54\ud83d\udd25 Picadillo en Salsa Tatemada con Sopa y Frijoles \ud83c\uddf2\ud83c\uddfd This authentic Mexican dish is a comforting, home-cooked meal featuring savory picadillo in a rich, smoky tatemada sauce, served with vermicelli soup (sopa de fideo) and creamy refried beans. Pair it with warm corn tortillas for the ultimate experience! \ud83c\udf2e\u2728 \ud83d\udcdd Ingredients : For the […]<\/p>\n","protected":false},"author":1,"featured_media":6160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6158"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6158\/revisions"}],"predecessor-version":[{"id":6161,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6158\/revisions\/6161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6160"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\ud83d\udcdd Ingredients :<\/strong><\/h1>\n
For the Picadillo en Salsa Tatemada:<\/strong><\/h4>\n
For the Sopa de Fideo:<\/strong><\/h4>\n
For the Frijolitos Refritos:<\/strong><\/h4>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\n\ud83d\udc68\u200d\ud83c\udf73 Instructions :<\/strong><\/h1>\n
1\ufe0f\u20e3 Prepare the Salsa Tatemada<\/strong><\/h3>\n
2\ufe0f\u20e3 Cook the Picadillo<\/strong><\/h3>\n
3\ufe0f\u20e3 Make the Sopa de Fideo<\/strong><\/h3>\n
4\ufe0f\u20e3 Prepare the Refried Beans<\/strong><\/h3>\n
\ud83c\udf7d Serving Suggestions<\/strong><\/h3>\n
\ud83e\udd29 Would you try this homemade Mexican classic?<\/strong> \ud83c\uddf2\ud83c\uddfd\ud83d\udd25<\/h3>\n","protected":false},"excerpt":{"rendered":"