Ah, Conchitas con Carne—a classic Mexican street-food-inspired dish! It’s basically mini sandwiches (“conchitas” are little shell-shaped buns) filled with seasoned beef, often topped with onions, cheese, and salsa. Here’s an authentic way to make them at home:
Ingredients (for 6–8 servings):
For the meat filling:
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1 lb (450 g) ground beef
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tomato, finely chopped (optional for juiciness)
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1 tsp ground cumin
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1 tsp paprika
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½ tsp chili powder (optional, for spice)
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Salt & pepper to taste
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1–2 tsp vegetable oil
For the conchitas (shell buns):
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6–8 mini sandwich rolls or shell-shaped buns
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Butter for toasting
Optional toppings:
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Shredded cheese (queso fresco or cheddar)
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Sliced jalapeños
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Pickled onions
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Fresh cilantro
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Salsa picante (from your previous recipe!)
Instructions:
1️⃣ Cook the meat:
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Heat oil in a skillet over medium heat.
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Sauté onions and garlic until fragrant and translucent.
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Add ground beef, breaking it up with a spoon. Cook until browned.
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Stir in tomato (if using), cumin, paprika, chili powder, salt, and pepper. Cook another 5–7 minutes, until well combined and slightly saucy.
2️⃣ Prepare the buns:
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Slice the mini rolls horizontally, leaving one edge intact if you want them “hinged.”
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Lightly butter and toast them in a skillet or oven until golden.
3️⃣ Assemble:
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Spoon warm beef filling into each bun.
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Top with cheese, jalapeños, onions, cilantro, or salsa to taste.
4️⃣ Serve:
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Serve hot as a snack, appetizer, or light meal.
✅ Tips for extra authenticity:
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Use Mexican bolillo rolls if possible—they’re slightly crusty outside and soft inside.
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For a richer flavor, you can add a splash of tomato sauce or chipotle in adobo to the meat.
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These are best eaten fresh, but the filling can be made ahead and reheated.
If you want, I can also give a “street food version” that makes them extra juicy and spicy, perfect for a party or taco night.