1. In a large skillet, saute fideos or vermicelli in the olive oil until golden (this part smells soooo good!). 2. Remove to a bowl; set aside. 3. In the same skillet, thoroughly brown the beef chuck. 4. Reduce heat to medium and add onions, celery and garlic. 5. Cook, stirring constantly, until tender, about 5 minutes. 6. Add tomato paste; cook another minute. 7. Stir in Tabasco sauce, salt and cumin. 8. Return fideos or vermicelli to skillet and add beef broth; combine well. 9. Bring to a boil, lower heat, cover tightly and cook until pasta is tender, about 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
