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<\/p>\n<\/p>\n
The Base:<\/b><\/p>\n
7 oz (200g)<\/b> small pasta shells (Conchas)<\/p>\n
1 lb<\/b> ground beef<\/p>\n
2 medium<\/b> potatoes, peeled and diced into small cubes<\/p>\n
1 cup<\/b> corn kernels (fresh, canned, or frozen)<\/p>\n
2 tbsp<\/b> vegetable oil<\/p>\n
The Tomato Sauce (Recaudo):<\/b><\/p>\n
3 large<\/b> Roma tomatoes<\/p>\n
1\/4<\/b> white onion<\/p>\n
2 cloves<\/b> garlic<\/p>\n
1 cup<\/b> water (for blending)<\/p>\n
The Broth & Seasoning:<\/b><\/p>\n
6 cups<\/b> beef broth (or water with bouillon)<\/p>\n
1 tsp<\/b> ground cumin<\/p>\n
Salt and pepper<\/b> to taste<\/p>\n
Fresh cilantro<\/b> chopped (for garnish)<\/p>\n <\/p>\n Prepare the Tomato Sauce:<\/b> In a blender, combine the tomatoes, onion, garlic, and 1 cup of water. Blend until completely smooth. Set this aside.<\/p>\n Brown the Meat:<\/b> In a large pot or caldero over medium-high heat, add the ground beef. Season with salt, pepper, and cumin. Cook until browned, breaking it into small crumbles. Drain any excess fat if necessary, then remove the meat from the pot and set it aside.<\/p>\n Toast the Pasta:<\/b> In the same pot, add the vegetable oil. Once hot, add the dry shell pasta. Stir constantly for about 3\u20135 minutes<\/b> until the shells turn a golden-brown color. Be careful not to burn them!<\/i><\/p>\n Combine and Simmer:<\/b> Pour the blended tomato sauce over the toasted pasta. Let it cook for about 2 minutes to deepen the flavor. Add the browned beef back into the pot, followed by the diced potatoes, corn, and beef broth.<\/p>\n Cook:<\/b> Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 12\u201315 minutes<\/b>, or until the potatoes are tender and the pasta is cooked through.<\/p>\n Serve:<\/b> Taste and adjust salt if needed. Serve hot in bowls and garnish generously with fresh chopped cilantro, just like in your photo.<\/p>\n The “Sizzle”:<\/b> If you are filming this, make sure to capture the sound of the tomato sauce hitting the hot toasted pasta\u2014it\u2019s a classic “Abuela’s kitchen” sound.<\/p>\n Consistency:<\/b> This soup soaks up liquid quickly. If you aren’t eating it immediately, you may need to add a little more hot broth before serving to keep it from turning into a pasta dish.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: The Base: 7 oz (200g) small pasta shells (Conchas) 1 lb ground beef 2 medium potatoes, peeled and diced into small cubes 1 cup corn kernels (fresh, canned, or frozen) 2 tbsp vegetable oil The Tomato Sauce (Recaudo): 3 large Roma tomatoes 1\/4 white onion 2 cloves garlic 1 cup water (for blending) The […]<\/p>\n","protected":false},"author":1,"featured_media":5750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5748","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
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