Ingredients:
- 4 tablespoons olive oil
- 1 1/2 pounds ground beef
- 3 cups medium concha shells (uncooked)
- 3 cloves minced garlic
- 6 quartered Roma tomatoes
- White 3/4 cup chopped onions
- 2 cups chicken soup
- 1/2 cup tomato sauce
- 3/4 teaspoon ground cumin
- 1/2 teaspoon oregano
- 3/4 cup frozen carrots
- Bay leaves 3 leaves
- Jalapeno and corn (optional)
- Salt and pepper to taste
Instructions:
First, preheat a large pot over medium heat and add the olive oil.
Fry the minced meat in a hot pan, stirring occasionally, until cooked through and no longer pink.
Season with salt and pepper.
Add concha skins, garlic, tomatoes, chicken broth, tomato sauce, and cumin. Stir to combine.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Add the oregano, carrots, zucchini, and bay leaves.
Simmer for another 15 minutes or until the conchita shells are soft.
Finally, add the white onions and simmer for about 5 minutes until softened.
Enjoy over freshly cooked white rice.