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Authentic Mexican Sopa Seca: The Ultimate Noodle Casserole Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

273.5
Calories
213 g
Calories From Fat
23.7 g
Total Fat
8.2 g
Saturated Fat
34.6 mg
Cholesterol
619.9 mg
Sodium
7.7 g
Carbs
1.3 g
Dietary Fiber
4.5 g
Sugars
8.8 g
Protein
195g
Serving Size

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Authentic Mexican Sopa Seca: The Ultimate Noodle Casserole Recipe

Features:
    Cuisine:

    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

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Sopa Seca (Mexican Noodle Casserole), 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, 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


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    Steps

    1
    Done

    Preheat Oven to 350 f.

    2
    Done

    Oil an 8x8 Glass Baking Dish and Set Aside.

    3
    Done

    Heat Remaining Oil Over Medium-High Heat in a Large Skillet.

    4
    Done

    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
    Done

    Puree Chipotles, Garlic, Tomatoes and Onion in a Food Processor Until Smooth.

    6
    Done

    Reheat Skillet and Cook Tomato Mixture, Stirring Until the Liquid Evaporates, 18 Minutes or So.

    7
    Done

    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
    Done

    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
    Done

    Serve Sprinkled With Cheese, Drizzled With Crema and Garnished With Cilantro.

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    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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