Traditional Mexican IngredientsĬorn (maize + hominy), beans, chilis, tomatoes, squash and nopales are some of the foods in traditional Mexican cuisine. Crema (or sour cream), crispy tortilla strips, chopped jalapeno peppers, black beans and corn are often used too. Try topping yours with fresh chopped onions, avocado, lettuce, cabbage or fresh cilantro. Mexican soups are often garnished with some fresh ingredients. These soups taste great with a side of crispy tortilla chips, soft corn tortillas, Mexican corn bread or rice. There is rojo, blanco and verde - red white and green. Typically flavored with garlic, cumin, lime, jalapenos or other chilies the ingredients depend on which of three main types you are making. It is most traditional with pork but also common with chicken. Love ALL the Mexican recipes? Try this Coctel De Camaron (Mexican Shrimp Cocktail) or Mexican Tuna Ceviche for appetizers and pair them all with Homemade Margaritas! Pozole - Rojo, Verde + BlancoĬomforting and rich, pozole is an ancient, hominy based soup or stew. If you're like me and you love Mexican food, try one of these for a delicious, one pot dinner! Jump to:Īuthentic Mexican food favored lots of fresh fruit and vegetables and you'll find that reflected in these soup recipes. With bold flavors of green chilies, cilantro, and Mexican seasonings, these authentic Mexican soup recipes are equally at home in the warm weather as they are on rainy days and chilly nights. Childhood memories swarm with each spoonful and many more to be had.Mexican soups are versatile, hearty and totally flavorful. Serve your Sopa de Conchas in a large bowl. The shells will puff out, almost 3 times bigger than their dried version. All you want is to make sure the pasta is soft and fully cooked. Both work well when making the Sopa de Conchas. You can omit, and as I mentioned, use chicken broth instead. However you do this is fine too.Ĭhicken bouillon is a common ingredient in our Mexican cuisine. I like to leave one cup of water to get all the tomato sauce out of the blender. Some people will use chicken broth, and if you have it, awesome! If you opt use chicken broth, don’t add the chicken bouillon. As long as they aren’t burnt, it’s all good in the hood. Do you see how it’s starting to change colors? Look at these golden beauties. That’s the time to add the rest of the ingredients. You gotta be on the lookout for when the pasta starts to toast and it’s about to burn. If you end up burning it, you will have to start all over again. Here’s the thing: you don’t want this to burn. Once the oil is nice and hot, add the conchas. If your store carries fideo pasta, it more than likely will sell this pasta. It is commonly found in the Hispanic aisle at the grocery store. The star of the show is this Conchas pasta, or pasta shaped like shells. To make Sopa de Conchas, you will need a pot. That works just as well, and in a pinch, I’ll confess that I use canned tomato sauce too. You can totally bypass this and go straight for a can of tomato sauce. YUM! Either way works fine.īlend everything until smooth. That way, the Sopa de Conchas will have sauteed onions. Some people will dice up the onions and cook them with the shells. It’s nothing fancy, but it gets the job done.Īlso add the onion and garlic to the blender. My handy dandy blender here is a Nutribullet. I rough chopped the tomatoes before adding them to the blender. Sometimes potatoes and veggies were added too. My mom would add a pinch of cumin and a pinch of oregano. You can add more ingredients if you like. This is a basic recipe for Sopa de Conchas. The ingredients are simple: 2 Roma tomatoes, ¼ onion, garlic, chicken bouillon, conchas pasta, oil, and water. And now, I make it for my redhead when he comes home from a long day of adding and subtracting, science experiments, and girls. My mom would make this for us when we got home from school. This goes right up there with Sopa de Fideo and Frijoles de la Olla. You know you’re Mexican if you grew up eating Sopa de Conchas. Watch the VIDEO or see the step-by-step pictures to recreate this Mexican food favorite. Ready in minutes and perfect for little picky eaters. This easy-to-make soup is comfort food at its best. Sopa de Conchas, or Mexican Shell Pasta Soup, is as classic as Mexican rice and tamales.
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