Hispanic Kitchen

Spice It Up!

One of the dishes that reminds me of home. I especially love using the conchas because it holds in a little of the broth as you enjoy every spoonful! This was the dish my Mom would prepare for us at least once or twice a week when we were children.

 

Yields up to 6 servings

 

Ingredients:

2 cups medium shells
1 small white onion, diced
3 cloves of garlic, minced
1 to 2 serrano peppers
½ cup freshly blended tomato sauce
3/4 teaspoon cumin or to taste
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Salt to taste
3 cups chicken stock
1 cup frozen peas and carrots mixed, optional
Canola oil or olive oil



Directions:

1. In a large pan, heat 3 tablespoons of oil to medium heat, add the pasta and cook for a few minutes, until pasta starts to toast up.

2. Add the onions and garlic and cook for another minute. Add all of the remaining ingredients, stir well to combine. Bring to a boil, lower heat, taste for salt. Cover and cook for about 15 minutes, stirring once. Once most of the broth has evaporated, add and even layer of the peas and carrots, cover and continue cooking for another 5 minutes. Remove from heat and let stand for 5 or 6 minutes. Yields up to 6 servings.

This pasta dish is a very typical Mexican side dish. My Mom made this dish for us at least once a week, using a variety of pastas... And yes, you can eat the chiles!! We would fight over them!!


I really like toasting my pasta when making sopa — gives it a great flavor! I also like to add some fresh serranos for a little pepper flavor without all the heat.

 


 

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

Views: 40796

Tags: Sopa, pasta, shells, sonia, soup

Comment

You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

Comment by Sonia Mendez Garcia on August 18, 2014 at 12:59pm

Thanks Chris Johnson. I never mean to offend anyone when I post any recipe. It's just me being an individual who loves to cook. My mom did not use much cumin either, but for general taste, I did adjust the quantity. It's all good and I appreciate any feedback from all.....Gracias

Comment by Chris Johnson on August 18, 2014 at 12:53pm

I've made this recipe exactly as written a few times now, and it's superb. I personally think the cumin amount works well and by no means "blows it". (of course, I like cumin...) That's the great thing about recipes, we can adjust them according to our own tastes. Great Job Hispanic Kitchen!

Comment by Linda meza on August 18, 2014 at 12:21pm
Reminds me of being a little kid! That was about 50 years ago but......yummy
Comment by Sonia Mendez Garcia on August 18, 2014 at 7:29am

  I understand where you are coming from with this opinion. I have to admit that I do use more cumin than most and this was one of my post from 2 years ago. My mom never measured ingredients and when I was approached about documenting the recipes, the hardest thing for me was to keep track of how much spice was actually used in each recipe. I will agree that since this recipe, I have cut way back on the cumin in my rice and sopa recipes. But for me, It's all a learning process. I continue to learn and adjust as I go Leticia. I appreciate your feedback on this post and for bringing it to my attention.

Comment by Leticia Curiel on August 18, 2014 at 1:34am

Two teaspoons of cumin is extreme!  this soup sounded good to me until the amount of cumin!  I don't understand why hispanic foods and especially Mexican foods in the U.S. must be drowned with cumin!  In Mexico, cumin is used but by the pinchful, if you will.  Just enough to add some flavor but never by the teaspoonful as in this recipe!  Furthermore, I would just eliminate from the recipe altogether!  it would still be a tasty soup!!  Sorry, Hispanic Kitchen, I think you blew it on this one!!

Comment by Sonia Mendez Garcia on October 23, 2013 at 6:17pm

And Sausage would be a great add in while the pasta is toasting! Great idea!

Comment by Sonia Mendez Garcia on October 23, 2013 at 6:16pm

Absolutely Jennifer! I would just chop the veggies into smaller pieces if you are throwing them frozen. Many times I will pour the frozen veggies in a bowl and let them defrost while I prep and start my recipe.

Comment by Jennifer Guajardo on October 23, 2013 at 6:11pm

Thank you Sonia! I appreciate your time to answer my question. This looks really good and is something i will try very soon, and possibly add some kind of sausage to.  Does it work with frozen veggies like broccoli and cauliflower? 

Comment by Sonia Mendez Garcia on October 23, 2013 at 6:06pm

Good question Jennifer. You always use dry, uncooked pasta when making sopa. Once you add the broth it cooks up fairly quick and will absorb alot of the broth the longer it sits.

Comment by Jennifer Guajardo on October 23, 2013 at 5:01pm

This looks really good! One quick question though. Do you use cooked pasta shells or dry pasta shells when you toast them in the skillet?

© 2014   Hispanic Kitchen  

Contact Us | FAQs | Advertising | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service

Visit Us On Facebook Visit Us On Pinterest HK's Google+ Page