What type of pasta is used in Sopa de Conchas?

Small shell pasta (conchas) is the traditional choice, though ditalini or elbow pasta work as substitutes.

Can I make the taquitos ahead of time?

Yes, prepare and fry the taquitos up to 2 hours ahead, then reheat in a 350°F oven for 5 minutes before serving to restore crispness.

How do I prevent the pasta from getting mushy?

Add pasta in the final 8-10 minutes of cooking and stir occasionally to prevent sticking; taste at 8 minutes to check doneness.

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner substitute; use the same amount and seasoning.

How should I store leftover sopa de conchas?

Store soup and taquitos separately in airtight containers for up to 3 days; reheat soup gently on the stovetop and crisp taquitos in a 350°F oven before serving.

Sopa de Conchas with Ground Beef and Taquitos

Name: Sopa de Conchas with Ground Beef and Taquitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 lb lean ground beef; 1/2 medium white onion, diced; 2 roma tomatoes, chopped; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt, plus more to taste; 1 tsp black pepper; 1/2 tsp ground cumin; 12 oz small shell pasta (conchas); 2 tbsp olive oil, for frying pasta; 10 cups water; 2 packets Sazon Goya with Coriander & Tomato; 1 tbsp chicken bouillon powder; 1 tbsp tomato bouillon powder; 1/2 bunch cilantro; 8 oz queso fresco, for taquitos and garnish; 1 jalapeño, seeded and sliced; 1/4 cup white onion, finely diced; 12 corn tortillas; 1/2 cup vegetable oil, for frying taquitos; Homemade salsa, for serving; Sour cream or crema, for serving

CookOSBeta

Sopa de Conchas with Ground Beef and Taquitos | CookOS

Ingredients

1 tbsp olive oil
1 lb lean ground beef
1/2 medium white onion, diced
2 roma tomatoes, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp salt, plus more to taste
1 tsp black pepper
1/2 tsp ground cumin
12 oz small shell pasta (conchas)
2 tbsp olive oil, for frying pasta
10 cups water
2 packets Sazon Goya with Coriander & Tomato
1 tbsp chicken bouillon powder
1 tbsp tomato bouillon powder
1/2 bunch cilantro
8 oz queso fresco, for taquitos and garnish
1 jalapeño, seeded and sliced
1/4 cup white onion, finely diced
12 corn tortillas
1/2 cup vegetable oil, for frying taquitos
Homemade salsa, for servingoptional
Sour cream or crema, for servingoptional

23 Ingredients

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Instructions

1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it up, cooking until browned.
2
Add the diced onion to the beef and cook until softened, about 3-4 minutes.
3
Stir in the chopped tomatoes, garlic powder, onion powder, 1 tsp salt, pepper, and cumin. Cook for 2-3 minutes until the tomatoes begin to break down.
4
In a separate large skillet, heat 2 tablespoons of olive oil over medium heat.
5
Add the shell pasta to the hot oil and fry, stirring frequently, until the pasta is a deep golden brown.
6
Transfer the toasted pasta to the pot with the ground beef mixture and stir to combine.
7
Pour in the water, Sazon packets, chicken bouillon, and tomato bouillon. Stir well.
8
Taste the broth and adjust seasoning, adding more salt if needed. Add the bunch of cilantro.
9
Cover the pot, bring to a boil, then reduce heat and simmer for 10-15 minutes until the pasta is tender.
10
While the soup simmers, prepare the taquitos. Warm the corn tortillas. Fill each with a slice of queso fresco, a slice of jalapeño, and a pinch of diced onion, then roll tightly.
11
In the skillet used for the pasta, add about 1/2 inch of oil and heat over medium-high. Fry the taquitos for 2-3 minutes per side until golden and crispy. Remove to a paper towel-lined plate.
12
Once the soup has finished cooking, turn off the heat and let it rest for 5 minutes.
13
Ladle the soup into bowls and garnish with crumbled queso fresco. Serve immediately with the crispy taquitos and salsa on the side.