Name: Albóndigas con Fideos Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; ¼ onion, chopped; 2 garlic cloves; 1 egg; About 2 tablespoons ground cumin; 1 teaspoon salt (for paste); 2 dried guajillo chilies (seeds removed); Optional: 5 dried árbol chilies (for extra spice, seeds removed); 3 Roma tomatoes; ¼ onion; 2 bay leaves; 2 cloves; Water (for soaking and cooking); Salt to taste; 1 cup fideo vermicelli noodles; Oil for sautéing fideos and browning meatballs; Epazote leaves, a few (optional, for authentic flavor)

Ingredients

1 lb ground beef

¼ onion, chopped

2 dried guajillo chilies

3 Roma tomatoes

Optional: 5 dried árbol chilies for extra spice

2 garlic cloves

1 cup fideo vermicelli noodles

1 egg

About 2 tablespoons ground cumin

A few leaves of epazote, optional

2 bay leaves

2 cloves

Salt to taste

Oil for sautéing fideo and browning meatballs

Water as needed

Instructions

Step 1: In a molcajete or bowl, grind together ground cumin, 2 cloves of garlic, and 1 teaspoon salt until a paste forms. Add ground beef, egg, and chopped onion, mixing well until evenly combined. Set aside.

Step 2: Remove seeds from the guajillo (and árbol chilies if using), rinse them under water. Heat water until hot but not boiling, then remove from heat. Add the chilies, cover the pot, and soak for about 5 minutes until softened.

Step 3: Boil the Roma tomatoes for about 5 minutes until soft. In a blender, combine the soaked chilies with their soaking water, boiled tomatoes, leftover garlic as desired, ¼ onion, bay leaves, and cloves. Blend until smooth to create the chili-tomato sauce.

Step 4: Shape the ground beef mixture into meatballs of your preferred size and set them aside.

Step 5: In a pot over medium heat, heat some oil. Add the fideo noodles and sauté, stirring frequently, until golden brown. Be careful to avoid burning.

Step 6: Pour the chili-tomato sauce into the pot with the toasted fideos. Let it simmer for about 5 minutes. Gently add the meatballs, bring to a gentle boil, reduce the heat, cover, and simmer for 15–20 minutes until the meatballs cook through. Add water as needed to adjust the sauce consistency, and season with salt to taste.

Step 7: Remove bay leaves before serving. Serve hot, garnished with chopped fresh epazote if using, extra onion, or cilantro. This dish pairs wonderfully with warm tortillas, rice, or a squeeze of lime.

Tips & Variations

For extra spice, add the optional dried árbol chilies when soaking chilies for the sauce.

Fresh epazote adds authentic Mexican flavor but can be omitted if unavailable; cilantro works well as a substitute garnish.

Toast the fideo carefully and stir constantly to ensure even browning without burning.

Adjust the size of the meatballs for quicker or slower cooking depending on your preference.

FAQs

Can I use other types of noodles instead of fideo?

Fideo noodles provide a distinct texture and flavor, but you can substitute thin vermicelli or angel hair pasta if needed. Toast the noodles before adding to the sauce for best results.

How can I make this dish less spicy?

To reduce heat, omit the árbol chilies and use fewer guajillo chilies. Removing all seeds from the chilies also lowers the spiciness. Adjust seasoning gradually to suit your taste.