What a beautiful day it was outside today! I mean, perfect weather after yesterday’s gloomy downer. Don’t get me wrong, I am all in on a gloomy day–if there is rain. One of my favorite things to do is sit on my back porch with a good book on a rainy day. But NOT today! The sun is shining, the birds are singing, there is a breeze to cool us down….it was amazing.
Today’s recipe comes from a childhood favorite of mine, Conchitas. Mmmm, I love a great soup that hits every part of my soul! I remember having it when I was younger and loved it. I have tried to find it at restaurants here in San Antonio, but haven’t had much luck. No worries, I decided to make my own and it certainly brought me right back to our old kitchen table, surrounded by family. The only thing I was missing was a good homemade tortilla to dunk in this brothy goodness.
I hope this recipe finds its way to your table and is enjoyed by your loved ones they way I always loved it.
2 tomatoes, cut in half
1 green bell pepper, de-seeded
3 garlic cloves
1 cup of water
1 lb ground beef
1 tbs oil
8 oz small shell pasta
4 cups chicken stock 1
8 oz can of tomato sauce
1 tbs cumin
1 tsp salt, more to taste
1/2 cup cilantro, with stems
In a blender, combine the tomatoes, bell pepper, onion, garlic, and water. Puree until smooth and set aside.
In a pot, brown you beef until fully cooked. After, drain your meat and set aside. Leave about a tablespoon of rendered fat in your pot.
Add the oil to the pot along with your shells to toast. Be careful to watch and consistently stir to ensure they do not burn.
Pour in your chicken stock, puree, tomato sauce, cumin, salt and cilantro and bring to a boil. Reduce to a simmer and add the beef back to the pot. Cook for 15-20 minutes, checking periodically if the shells are al dente.
Top with fresh cilantro.