This puro San Antonio recipe has been in Fideo Loco Festival founder Roxanne Quintero’s family for generations.
1 teaspoon vegetable oil
1 (5-ounce) bag or box Fideo (I used 7oz)
1 pound ground beef
4 ounces tomato sauce
1 tablespoon onion powder
1 teaspoon garlic powder
1 1/2 cups water
1 1/2 cups chicken stock
1 medium potato chopped (I chose to add this)
2 cups pinto beans, freshly cooked or, if canned, drained and rinsed
Salt and pepper to taste
Heat the oil in a skillet and add the fideo. Toast the noodles until lightly browned, remove them from the skillet, and reserve.
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