Directions:
For the ground beef: 2 table spoons of ground cumin and 3 cloves of garlic in molcajete with a teaspoon of salt. Hand grind the garlic, ground cumin and salt until it’s a paste add your ground beef in the molcajete along with a cup of rice and work it in until it’s even.
If you don’t have that then garlic powder and ground cumin will doTake the Chile guajillo de seed them wash them put water in a pot until hot. Remove pot from oven eye and add the Chile guajillo with Chile de árbol in hot water.
Put lid on set aside for about 5 minutes or until soft. Add tomatoes to a pot, boil.
In a blender add 2 cloves of garlic, 1/4 onion, the Chiles and its own water, the tomatoes, 2 cloves, 2 bay leaves and blend.
Make the meatballs to your size preference set aside.
In a pot add oil until semi hot add fideos to the pot and move around until golden brown.
Add the Chile tomatoes sauce in the blender to the fideos in the pot.
Let boil for about 5 minutes then add the meatballs while the soup is beginning to boil. Let boil on medium heat until ready. Add water if needed and salt to your liking.
This is a special story for my new generation in Mexico City and San Luis Potos where it is with me. You are welcome to people from Nashville to Nashville .
Enjoy !!
