Here is a recipe for Conchitas con Carne.
This is the ultimate Mexican comfort food. It is essentially a one-pot, tomato-y, beefy pasta dish that uses the small shell-shaped pasta (“conchitas” or “conchas”). It reminds many people of their childhood, as it was a staple weeknight meal in Mexican households because it uses cheap ingredients and comes together fast.
The Core Ingredients
-
1 lb Ground Beef (or a mix of beef and chorizo)
-
2 cups Small Shell Pasta (conchas, or use “la estrella” brand if you can find it)
-
2 cups Beef Broth (or water + 2 tsp bouillon)
-
1 can (8 oz) Tomato Sauce
-
1/2 small White Onion, finely diced
-
1-2 cloves Garlic, minced
-
1 tbsp Cooking Oil (vegetable or canola)
-
1 tsp Ground Cumin
-
1 tsp Chili Powder (optional, for color)
-
Salt and Pepper to taste
The Method
1. Brown the Beef
-
Heat a large, deep skillet or Dutch oven over medium-high heat.
-
Add the ground beef. Cook until browned, breaking it into small crumbles.
-
Remove the beef with a slotted spoon and set aside. Leave about 1 tablespoon of fat in the pan (drain the rest).
2. Sauté the Aromatics
-
In the same pot, add the diced onion. Cook for 3-4 minutes until soft.
-
Add the minced garlic and cook for 30 seconds until fragrant.
3. Toast the Pasta (The Key Step)
-
Add the 1 tbsp of oil to the pot (if it looks dry).
-
Add the dry, uncooked shell pasta to the pot.
-
Stir constantly for 2-3 minutes. You want the pasta to toast slightly and turn a light golden color. This adds a nutty flavor and prevents it from turning mushy later.
4. Add Liquids and Seasonings
-
Pour in the tomato sauce and beef broth. Stir well, scraping the bottom of the pan to release any browned bits (fond).
-
Add the cumin, chili powder, and the cooked beef back into the pot.
-
Stir to combine. Taste the broth and add salt if needed (remember the broth might already be salty).
5. Simmer
-
Bring the mixture to a boil.
-
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 12-15 minutes.
-
Check halfway through and stir to make sure the pasta isn’t sticking to the bottom.
6. Rest
-
Once the pasta is tender and has absorbed most of the liquid, turn off the heat.
-
Let it sit, covered, for 5 minutes. This allows the steam to finish cooking the pasta and the sauce to thicken perfectly.
3 Common Variations
1. Conchas con Chorizo
-
Replace half the ground beef with Mexican chorizo. Since chorizo is greasy, skip the added oil in step 3 and drain excess fat if needed.
2. Cheesy Conchas
-
Once the pasta is done, sprinkle 1 cup of shredded Monterey Jack or Queso Fresco over the top, cover for 2 minutes to melt, then serve.
3. With Potatoes
-
Add 1 medium potato, peeled and diced into small cubes, along with the pasta in step 4. It makes the dish heartier.
Toppings & Serving
-
Serve with: Warm corn or flour tortillas.
-
Garnish: Chopped cilantro, a squeeze of lime juice, or crumbled Cotija cheese.
-
Hot Sauce: A bottle of Valentina or Tapatío on the table is mandatory for those who want extra heat.
⚠️ The Most Important Tip
Do not overcook the pasta.
Because you are cooking the pasta directly in the sauce (instead of boiling it separately), it will continue to soften as it sits.
-
Cook it just until it is al dente (firm to the bite) in the pot.
-
The residual heat during the “resting” period will finish the job. If you cook it until it is fully soft in the pot, it will be mushy by the time you eat it.