Brushfire Fideo

by James Vives
Ingredients:
  • 1 lb. Brisket, sliced
  • 8 oz. Vermicelli Noodles
  • 32 oz. Chicken Stock
  • 8 oz. Tomato Sauce
  • 1 Green Bell Pepper, sliced into thin strips
  • 1 Red Jalapeno, sliced into thin strips
  • 1⁄2 Sweet Onion, sliced thin into strips
  • 2 Garlic Cloves, minced
  • Fresh Cilantro
  • Cotija Cheese
  • Flour Tortillas
  • 2 Fresh Limes
  • 1 Avocado
  • 1 tsp. Salt & Pepper
  • 1 tsp. Cumin
  • 1 tsp. Dried Mexican Oregano
  • 1 Bay Leaf

Process:
  1. Heat 1 Tbsp. Lard in Skillet on medium heat.
  2. Add Vegetables & Seasoning, Sauté 10 min.
  3. Add Noodles and cook until they start to turn golden brown, roughly 5 minutes. Coat with 1 more Tbsp. Lard if need be.
  4. Add Chicken Stock, Tomato Sauce, Brisket & Bay Leaf, and bring to a Simmer.
  5. Reduce Heat and Simmer on low for 10-15 min., until noodles are soft.
  6. Pour into a bowl. Top with Sliced Avocado, Cilantro, Cotija Cheese, and a squeeze of lime.
  7. Flour tortillas are great to sop up the sauce with!
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