Sopa Seca (Mexican Noodle Casserole) |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
By Chef Diana Kennedy, whose cookbooks, to me, rank up there with Rick Bayless. Saveur magazine recommends serving this with either a salad or some pickled chiles/jalapenos Ingredients:
1/4 cup olive oil, with amounts more for oiling |
8 ounces fideos or 8 ounces vermicelli, broken into small pieces |
4 canned chipotle chiles con adobo sauce, minced |
4 garlic cloves, minced |
1 (15 ounce) can crushed tomatoes with juice |
1/2 small white onion, coarsely chopped |
1/2 cup chicken broth or 1/2 cup chicken stock |
unrefined sea salt & freshly ground black pepper, to taste |
1 cup crumbled cotija cheese |
3/4 cup crema or 3/4 cup sour cream |
2 tablespoons minced fresh cilantro |
aluminum foil |
Directions:
1. Preheat oven to 350 °F.
2. Oil an 8x8 glass baking dish and set aside.
3. Heat remaining oil over medium-high heat in a large skillet.
4. Add the pasta and stir until lightly browned (like browning the vermicelli in Rice a Roni); set vermicelli aside on paper towels to drain.
5. Puree chipotles, garlic, tomatoes and onion in a food processor until smooth.
6. Reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so.
7. Add the chicken stock and vermicelli to the skillet, and season with salt and pepper (don't forget to taste and adjust if necessary for your own tastes!).
8. Pour it all into the oiled baking dish, and bake, covered with aluminum foil, until pasta is tender and sauce absorbed, about 10 minutes or so.
9. Serve sprinkled with cheese, drizzled with crema and garnished with cilantro.
|
|