2 tablespoons vegetable oil
1 pound potatoes, diced
1 pound ground beef
3 cloves garlic
1/4 teaspoon cumin
1/2 teaspoon Mexican oregano
1 pound fideo, broken into small pieces
2 (8 ounce) cans tomato sauce
1/2 teaspoon pepper
In a large Dutch oven heat the oil over moderate heat. Add potatoes and cook them until they are just beginning to soften, about 5 minutes.
Add ground beef and stir, breaking it up, until it is just browned.
Crush garlic, cumin and oregano to a paste in a molcajete or mortar and pestle and add the mixture to the potatoes and meat.
Add remaining ingredients, stirring together until well mixed.
Bring the contents of the pot to a simmer and cook until the fideo is soft, about 10 minutes.