Recipe Archives->Mexican->Sopa Seca 01

Sopa Seca: Mexican Noodle Casserole
Serves 4
                                                                                
1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 clove garlic, minced
1 teaspoons ground coriander
1 teaspoons dried oregano, preferably Mexican
1 teaspoons New Mexican chili powder
1 bay leaf
1 1/2 cup canned whole tomatoes
1to 2 chipotles en adobo sauce, minced
1 1/2 cup chicken broth, homemade, or low-sodium canned
1 teaspoons kosher salt
Freshly ground black pepper
2 cup shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional

Preheat the oven to 375 degrees F.

Brush a 9-inch square baking dish with oil. Heat the extra-virgin
olive oil in a large skillet over medium heat. Add the fideos and
cook, turning them with tongs, until golden brown on both sides,
about 5 minutes. Transfer the bundles and any broken pieces to a
plate.

Add the onion to the skillet and cook over medium heat, stirring
occasionally, until golden brown, about 8 minutes. Stir in the
garlic, coriander, oregano, chili powder, and bay leaf, and cook
until fragrant, about 30 seconds. Crush the tomatoes over the pot
with your hand and add them to the pot along with their juices. Add
the chipotles, increase the heat to high, and cook until thickened,
about 2 minutes. Stir in the broth, the toasted fideos, salt, and
pepper, to taste. Bring mixture to a boil, reduce heat, and simmer
gently, uncovered, breaking up the fideos with a spoon, for about
5 minutes. Stir in the turkey.

Remove the bay leaf. Transfer the mixture to the prepared baking
dish, sprinkle the grated cheese over the top, and cover loosely
with foil. Bake until the cheese melts and the casserole is hot
through and through, about 20 minutes. If desired, serve with some
crema drizzled over the top.

Printable version: sopa-seca01.txt.