Ingredients
- Olive Oil: 4 generous tablespoons for that smooth sizzle
- Ground Beef: 1 1/2 pounds of meaty goodness
- Conchas Shells: 3 cups uncooked They’re the star of the show!
- Garlic: 3 cloves minced (Trust me, it’s worth it)
- Roma Tomatoes: 6 quartered and ripe
- White Onion: 3/4 cup chopped (No tears, please!)
- Chicken Broth: 1/2 cup Your kitchen’s magic potion
- Tomato Sauce: 1/2 cup for tang
- Ground Cumin: 3/4 teaspoon That’s the secret
- Oregano: 1/2 teaspoon for that classic touch
- Frozen Carrots: 3/4 cup Yes, frozen’s fine
- Bay Leaves: 3 for that fragrant mystery
- Salt And Pepper: to taste You’re the boss here
- Bonus! Add some heat with red pepper flakes or diced jalapenos if you dare.
Instructions
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Start Strong: Heat that pot over medium heat, and let the olive oil dance.
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The Beefy Beginnings: Brown the beef, stirring until it’s happy and no pink is left. Season it your way.
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All Together Now: Here come the conchas shells, garlic, tomatoes, broth, sauce, and cumin. Stir like you mean it.
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Low and Slow: Turn down the heat. Let it all get to know each other for 20 minutes, giving it a stir now and then.
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More Friends: Oregano, carrots, bay leaves – in they go. Simmer for 15 more until those shells are just right.
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The Final Flourish: Add those onions and give it another 5. They’ll soften up nicely.
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Serve it Proud: Over cooked white rice, and take a bow.
Notes
Can’t find conchitas shells? Ditalini or acini di pepe are happy to stand in.Taste and adjust. Your kitchen, your rules.Got a vegetable drawer to empty? Bell peppers, corn, or whatever’s on hand can join the party.
