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
2 serrano peppers
½ cup freshly blended tomato sauce
2 teaspoons cumin
1 teaspoon garlic powder
teaspoon pepper
teaspoon salt
3 cups chicken stock
1 cup frozen peas and carrots mixed, optional
Canola 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: 28642

Tags: Sopa, pasta, shells, sonia, soup

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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?

Comment by Sonia Mendez Garcia on October 21, 2013 at 1:01pm

Brian, I have  to say that it is one of the most comforting dishes of food that I still enjoy to this day!

Comment by Brian Fernandez on October 21, 2013 at 12:46pm
I grew up eating this a few times a week for years! :)
Comment by Sonia Mendez Garcia on July 22, 2013 at 4:23pm

Oh...Chris...I have done that so many times, when I forget to measure....glad it all worked out in the end. Here is the link for the sopa de fideo. It is pretty much the same....let me know how you like it...:)

http://www.hispanickitchen.com/profiles/blogs/sopa-de-fideo-with-pe...

Comment by Chris Johnson on July 22, 2013 at 4:00pm

Hi Sonia, made your recipe this weekend and it was great! I made a little mistake and instead of using a measuring cup, I went by the ounces on the box and ended up adding double the shells I should have so pretty much all of the liquid was gone, but it was still good! If I wanted to make Fideo, would I just use the same recipe except add vermicelli noodles? If so, would you just break the noodles up and measure 2 cups? Thanks for your great recipes!

Comment by Sonia Mendez Garcia on July 18, 2013 at 8:36pm

Yes Shirley, it is the same as making fideo, just a different pasta...comfort foods..:)

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