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Pour in dry shells and mix in oil to brown pour in tomato sauce.
Sopita recipe. Heat oil in a large stock pot. Ingredients 1 14 5 ounce can diced tomatoes 1 small onion chopped 1 large clove garlic coarsely chopped 2 tablespoons olive oil 1 7 ounce package fideo pasta uncooked 3 14 5 ounce cans chicken broth 1 pinch freshly ground black pepper to taste 1 pinch coarse salt to taste 1 tablespoon. Saute the pasta until slightly browned. Heat olive oil on medium heat in a 3 deep pan.
Do not let this burn or you will have to start all. Easy delicious and healthy mexican sopita recipe from sparkrecipes. Cover and let simmer until liquid is absorbed. Add the onions and saute for another 1 to 2 minutes until soft.
Add chopped tomato and zucchini and cook for a few minutes. Add chicken or vegetable stock and salt. 8 cups chicken broth preferably homemade 1 package estrella pasta this can be found in the mexican aisle of your grocery store or at any mexican grocer 2 free range eggs per person celtic sea salt to taste. Add water and bring to a rolling boil for 2.
Immeadiately pour in tomato sauce and stir. How to make mexican sopa we ll start by heating up the oil over medium heat. Steps in a 3 quart pot heat your oil over medium high heat add your onions and pasta and cook until onions are translucent and pasta are golden. Directions sauté rice in butter.
Canola oil or any cooking oil you might use enough to cover the pan and then some corn tortillas about 3 4 depending on how hungry you are sour cream 1 2 tablespoons also depends on how many tortillas you use. Bring to a boil. Stir frequently until golden brown. Add package of conchas pasta.
Mix to cover shells in sauce pour in chicken broth with spices stir to unstick shells from the pan. See our top rated recipes for mexican sopita. Keep stirring constantly to. Then we ll add the broth tomato sauce beef bullion cilantro pepper salt.
Instructions to a blender add tomatoes onion garlic clove and 1 cup of water.
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