Update: I normally eyeball my measurements but here’s a rough estimate to what I use and what steps I take. I recommend tasting as you go. Great tip is to buy plastic spoons so that you can taste and throw the spoon away and not have extra extra
When the meat is 3/4 cooked I season it with 1 tbsp salt, 1/2 tbsp pepper, 1tbsp cominos (cumin), and 1 tsp garlic powder. I find that when you season the meat raw, the seasoning desolves and I have to add more. I would taste the meat when it’s done and if you feel you’d like to add more then do so.
Remove meat from pan
Heat to medium high
add a little oil to the pan (about 1/4cup)
Add 2 boxes of fideo and mix to coat with the oil
Add seasonings. 1 tbsp salt, 1/2 tbsp pepper, 1tbsp cominos (cumin), and 1 tsp garlic powder. (You can use more or less of either of these)
When the Fideo starts to get a little color, add chopped onions (however much you’d like), 1/4 cup chopped tomatoes and 1/4 green peppers and sauté
When Fideo is browned (be careful not to burn it) add half a can of tomato sauce, mix and add water.
Finally add meat back in pan, chopped potatoes and bouillon (you can add a little bouillon at a time until you get it to where you like it. Also, make sure water slightly covers everything)
Bring to boil and reduce heat to medium (use your judgement here. My burners get really hot and I have to adjust heat while it cooks). When the potatoes are done turn off heat.
Serve with charro or refried beans, homemade tortillas and salsa! — with Norman Mendieta.