Sopa de Conchitas con Carne Molida

Ingredients

• 3 tomatoes
• 1/4 of white onion
• Small piece of chile serrano
• 1 garlic clove
• 1 tsp tomato bouillon
• 1 tbsp chicken bouillon
• 1 lb. ground beef
• 1/4 of white onion
• 2 minced garlic cloves
• 1 (7oz) bag of sopa de conchas
• 1 potato
• 1 carrot
• small bunch of cilantro
• 1 tbsp oil
• salt
• pepper
• 4 cups boiling water

Instructions

1. Add three tomatoes, quarter of a white onion, small piece of serrano, and one garlic clove to the blender.
2. Add one teaspoon of tomato bouillon, one tablespoon of chicken bouillon, and one cup of water to the blender and blend.
3. Set a pan to medium high and add one pound of ground beef, breaking it down as it cooks.
4. Add a quarter of a white onion and two minced garlic cloves to the meat, seasoning with salt and pepper, and cook until fried.
5. Set the meat aside.
6. In a pot set to medium heat, add one tablespoon of oil and fry a seven ounce bag of conchitas until golden.
7. Add one potato cut into smaller pieces and fry for about a minute.
8. Add the salsa mixture from the blender and mix.
9. Add four cups of boiling water and one carrot.
10. Remove any excess oil from the meat before adding it to the pot.
11. Cover and let it cook for about 10 minutes.
12. Add a small bunch of cilantro, cover, and cook for an additional five minutes.
13. Serve the sopa de conchas.