Tomatoes Onion Garlic Water Olive oil Package of conchas pasta Chicken bouillon cube
Chop up the tomatoes before tossing them into the blender.
Add the tomatoes, onion and garlic into the blender.
Add water before blending.
Blend everything until it's smooth. Keep it aside until you're ready to use it. If you want, just skip this step and go ahead and use a can of tomato sauce.
Warm up the oil in a big stock pot. Now, it's time to "toast" our pasta..Be generous with the oil.
When the oil is hot and ready, add in the conchas. Grab your spatula and begin stirring. Here's the deal: you don't want it to burn. If it does, you'll have to start again.
Keep an eye out for when the pasta begins to toast and is on the verge of burning. That's when you need to add the rest of the ingredients.
Now, it's time for the tomato mixture. Pour it all in. I prefer to leave one cup of water to rinse out all the tomato sauce from the blender.
Chicken bouillon is a staple in our Mexican cuisine. You can skip it, and as I said, go for chicken broth instead.
Finally, cover the pot for 20 minutes. Take a peek around 18 minutes. Just ensure the pasta is soft and thoroughly cooked.
Serve your Sopa de Conchas in a large bowl. This dish can be served with corn tortillas as an accompaniment.