Ingredients
-
1/4
-
8
-
4
-
4
-
1
-
1/2
-
1/2
-
-
1
-
3/4
-
2
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
