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
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
1 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
For me, toasting the pasta is a must to achieve the traditional flavors of Mexican sopa.
The longer the sopa sits in the broth, the more broth it will absorb. I always have a warm pot of extra chicken broth on the stove for those who like their sopa more like a soup dish.
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!!