Conchitas

Conchitas Recipe

Conchitas (small seashell-shaped pasta) is a versatile and popular dish in many Mexican households. Known for its comforting simplicity, this dish can be prepared in various ways, but a common version is a tomato-based soup, often served with a protein like chicken or beef, or enjoyed on its own as a light and cozy meal. Here’s a flavorful and easy-to-make conchitas recipe that will remind you of warm family meals.

Ingredients:

• 1 cup conchitas (small shell pasta)
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 large tomato, chopped (or 1 cup tomato puree)
• 1 small carrot, diced (optional)
• 1 potato, diced (optional)
• 4 cups chicken or vegetable broth (adjust for desired soup thickness)
• Salt and pepper to taste
• 1 teaspoon cumin (optional)
• 1 teaspoon chili powder or paprika (optional)
• Fresh cilantro for garnish
• Lime wedges (for serving)

Optional Protein Add-ins:

• Shredded rotisserie chicken
• Ground beef (cooked)
• Cubed tofu or beans for a vegetarian option

Instructions:

Step 1: Toast the Conchitas

To achieve the distinctive toasted flavor that is key in this dish, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the uncooked conchitas to the hot oil, stirring frequently to prevent burning. Toast the pasta until it turns a golden brown color, about 5 minutes. Once they reach the desired color, remove the conchitas from the pan and set them aside on a plate.

Step 2: Prepare the Base

In the same pan, add a bit more oil if necessary and sauté the chopped onion and minced garlic over medium heat. Cook them until the onion is soft and translucent, about 3-4 minutes.

If you’re adding vegetables like carrots or potatoes, add them at this point. Sauté the vegetables for about 5 minutes, allowing them to slightly soften.

Step 3: Add the Tomato Base

Next, add the chopped tomatoes or tomato puree to the pan. Stir the mixture and cook for another 5 minutes until the tomatoes break down into a sauce-like consistency. If you prefer a smoother soup, you can blend the tomato and onion mixture in a blender or food processor until smooth before returning it to the pan.

At this stage, you can also add optional spices like cumin and chili powder or paprika for a little more depth of flavor and mild heat.

Step 4: Add the Broth

Pour the chicken or vegetable broth into the pan with the tomato mixture. Stir to combine, scraping up any bits from the bottom of the pan to incorporate all the flavors. Bring the soup to a gentle simmer.

Step 5: Simmer the Conchitas

Once the broth begins to simmer, add the toasted conchitas back into the soup. Lower the heat to medium-low and let the soup cook, uncovered, for about 10-15 minutes or until the conchitas are tender. Stir occasionally to prevent the pasta from sticking to the bottom.

If you’re adding cooked protein (chicken, beef, tofu, or beans), stir it in during the last few minutes of cooking to heat it through.

Step 6: Season and Adjust

Taste the soup and adjust the seasoning with salt and pepper to your preference. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency. The conchitas will continue to absorb liquid as they sit, so keep that in mind if you plan to have leftovers.

Step 7: Garnish and Serve

Once the conchitas are cooked to your liking, ladle the soup into bowls. Garnish with freshly chopped cilantro for a burst of freshness and serve with lime wedges on the side for an extra kick of acidity.

For an added touch, serve the conchitas with a warm, fresh tortilla or crusty bread on the side. You can also sprinkle a bit of crumbled queso fresco or cotija cheese on top for a salty contrast.

Variations:

1. Spicy Conchitas: For those who love spice, you can add a diced jalapeño or serrano pepper while sautéing the onions and garlic. Another option is to add a pinch of cayenne pepper or extra chili powder to the broth.
2. Creamy Conchitas: To make a creamier version of this soup, stir in 1/4 cup of heavy cream or Mexican crema towards the end of cooking. This gives the soup a richer texture and flavor, perfect for colder days.
3. Vegetable-Packed Conchitas: Feel free to add more vegetables like zucchini, peas, or spinach. This not only boosts the nutritional value but also adds texture and flavor diversity.
4. Cheesy Conchitas: For a twist, mix in shredded cheese (like cheddar or Monterey Jack) right before serving to create a slightly cheesy soup. This is especially appealing to kids!
5. Meaty Conchitas: If you want a heartier meal, add cooked ground beef, turkey, or sausage to the soup. For a more traditional Mexican touch, you can use chorizo as your protein of choice.

Tips for the Best Conchitas:

• Toast the Pasta: Toasting the conchitas adds a nutty flavor to the dish and prevents them from becoming mushy while cooking.
• Watch the Liquid: Conchitas tend to absorb a lot of liquid, so keep extra broth or water on hand to adjust the soup’s thickness as needed.
• Customization: This recipe is highly customizable. Feel free to experiment with different broths, spices, and proteins to make the soup your own.

Conclusion:

Conchitas is a simple yet comforting dish that can be easily adapted to suit personal preferences or dietary needs. Whether enjoyed as a light soup on a chilly evening or as a main dish with added protein, it’s a crowd-pleaser with its rich tomato base and tender pasta.