Conchitas Con Carne (Mexican Hamburger and Shells)
Ingredients:
1 lb ground sirloin
4 oz tomato sauce
1/4 small onion, chopped
1/4 bell pepper, sliced
4-5 cups water
1 beef bouillon cube
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Cook the Beef:
In a Dutch oven over medium heat, brown the ground sirloin until fully cooked. Drain any excess fat to keep the dish light.
Add Pasta and Vegetables:
Add the uncooked shell pasta directly to the browned beef. Stir and let the pasta lightly fry with the meat. Add the chopped onion and sliced bell pepper, mixing well.
Season and Simmer:
Pour in the tomato sauce and add the cumin, chili powder, paprika, cayenne pepper (if desired), garlic powder, salt, and black pepper. Stir thoroughly. Break up the beef bouillon cube and mix it into the pot until it dissolves.
Cook the Pasta:
Add 4-5 cups of water, enough to cover all the ingredients. Bring it to a simmer and cook, uncovered, for about 5 minutes. Then, cover the pot and let it simmer for another 10 minutes or until the shell pasta is tender and cooked through.
Serve:
Once the shells are perfectly cooked and have absorbed all the flavors, serve the dish hot and enjoy!
Prep Time: 10 mins | Total Time: 25 mins | Servings: 4
Homemade Flour Tortillas with Warm Melted Butter?
Ingredients
4 cups all-purpose flour,
1 teaspoon salt,
2 teaspoons baking powder,
2 tablespoons lard,
1 1/2 cups warm water
Directions.
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the warm water and mix until the dough comes together. Cover dough, and let rest for 30 mins; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a rolling pin to roll a dough ball into a thin, round tortilla. Place onto hot comal and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
