For Fideo Seco

  • ¾ jar Tatemada Arbol Salsa.
  • 1 cup water.
  • 1 7 oz package fideo.
  • ¼ white onion, chopped.
  • 1 garlic clove minced.
  • Salt and pepper to taste.
  • ½ teaspoon oregano.
  • ½ cup Vegetable Oil.
  • Queso panela and Avocado as Garnish.

For the Bistec

  • 1 ½ lb beef steak, sliced
  • 1 medium onion sliced
  • Salt and pepper to taste

Buy our products now

Árbol Salsa

Árbol Salsa

Price: $32.00 USD


Fideo Seco with Bistec


For the Fideo Seco

  • 1In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened. Remove to a paper towel-lined plate. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp.
  • 2Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper. Pour the bacon onion mix and eggs over the hash and cook, stirring, until eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm.
  • 3Wipe out the skillet and return to the heat, warm the tortillas one at a time in the skillet.
  • 4Build the burrito by layering the egg mixture, cheese and tatemada Jalapeno salsa. Fold in the two sides and roll up tightly. Serve with additional tatemada Jalapeno salsa on the side.

For the Bistec

  • 1Season the meat with salt and pepper.
  • 2Add oil to a pan over medium high heat. add onion and cook until translucent.
  • 3Add meat to the pan and cook the meat for 3-5 minutes each side or until reaches desired internal temperature.