Conchas aka: pasta shells
Most of the meat I prepare in my recipes is organic
I love sopa de fideo, soups, stews and caldos of all kinds. I had some taco meat left over, a roasted corn on the cob and some conchas in the cabinet so I decided to make Conchas for a quick, comforting meal. If you are familiar with fideo, it's cooked in a similar way...add any protein or veggies that you prefer.
10 oz of conchas (or any other type of bite-size pasta)
olive oil
carrots
fresh corn
onion
garlic
fresh tomatoes (crushed)
chicken stock
Ground meat: I prepare my meat with cumin, salt, pepper, garlic, green pepper, fresh tomatoes and onion. First brown, then cover and stew on low heat until soupy.
In a seperate pot, heat olive oil, then brown Conchas
add thinly diced onion, and crushed garlic and carrots
add about 4 fresh tomatoes (blended with salt/pepper)
cook for a min
add chicken stock (homemade or organic off the shelf)slowly, and strir constantly...bring to a boil, and add more stock and stir...continue the process until all stock is finished. Now add meat mixture and the corn, cover and turn off heat. Serve with sliced avocado and hot corn tortillas.
DELICIOUS!!!!!
