While many cultures have their version of “hamburger and shells,” the Mexican version is unique. It isn’t a dry pasta dish or a heavy casserole; it is a “sopita”—a savory, tomato-based soup-pasta hybrid where the tiny shells (conchitas) are toasted to nuttiness before being simmered in a vibrant broth.
The Secret: Toasting the Shells
The defining characteristic of an authentic Conchitas dish is the toasting. Unlike Italian pasta methods where you boil the shells in water, Mexican sopita requires you to fry the dry pasta in a small amount of oil until they turn golden brown.
This step does two things:
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Flavor: It creates a deep, toasted nutty aroma that boiling simply can’t achieve.
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Texture: It creates a protective barrier on the pasta, allowing it to simmer in the broth without becoming mushy or losing its “bite.”
Ingredients You’ll Need
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The Pasta: 1 bag (approx. 7 oz) of small pasta shells (conchitas).
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The Protein: 1 lb ground beef (lean works best to avoid an overly oily broth).
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The Aromatics: ½ white onion (diced) and 2–3 cloves of garlic (minced).
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The Base: 1 can (8 oz) tomato sauce OR 3 fresh Roma tomatoes blended with a splash of water.
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The Liquid: 4–6 cups of beef or chicken broth (or water with bouillon).
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The Spices: 1 tsp ground cumin, 1 tsp garlic salt, ½ tsp black pepper, and a pinch of Mexican oregano.
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Optional Heartiness: 2 medium potatoes, peeled and cubed into small bite-sized pieces.
Step-by-Step Instructions
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