Sopa Seca De Calamares Squid And Tortilla Casserole Recipes

SOPA SECA: MEXICAN NOODLE CASSEROLE

Steps:

• 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. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

SOPA SECA DE CALAMARES (SQUID AND TORTILLA CASSEROLE)

Steps:

• In a large saucepan, combine the ancho chili, tomatillos, tomatoes, epazote leaves and stock. Season with salt and bring to a boil. Lower the heat and simmer 30 minutes. Set aside.
• Meanwhile, preheat the oven to 350 degrees. Oil a 10-by-14-inch glass casserole and place the tortilla strips loosely in it. Bake for 30 minutes. Remove the tortilla strips, separating any that stick together. Brush the bottom of the hot casserole again with oil and arrange a layer of tortilla strips lengthwise across the bottom.
• Cover the strips with about 2 cups of the squid, dot with some of the crema and pour 2 cups of the tomato mixture over the top. Continue making layers, ending with a layer of tortilla strips, crema and the tomato mixture. Sprinkle the top of the casserole with the corn-bread crumbs and dot with the butter. Bake for 1 hour. Allow to set 30 minutes before slicing and serving.

MEXICAN-STYLE RICE (SOPA SECA)

Steps:

• In a large heatproof bowl, pour boiling water over the rice enough to cover. Stir only once, and let stand 10 minutes.
• Transfer to a colander over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on a cookie sheet to dry slightly. (I usually do this first thing in the morning.).
• In the meantime, put the tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside.
• Heat the olive oil over medium heat in a large, heavy saute pan and cook rice until a light golden brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick.
• Next add the pureed tomato mixture and keep stirring over medium heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat. *Stir in the stock, salt, and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn.
• *NOTE: DO NOT stir rice too often after adding the stock or the grains will become too starchy.
• The original directions say to remove pan from heat, cover with tight-fitting lid; letting stand in a warm place 10 minutes or so. I remove pan from heat, cover and place pan in low oven, at approximately 150-200 degrees. Sometimes I'll let the rice set in the oven for a good hour or longer, as long as the rice grains are tender and rice doesn't dry out too much.
• Transfer the cooked rice to a serving platter, fluff with fork and serve sprinkled with freshly ground black pepper. Garnish with thinly sliced chilis or serve on side.

SOPA SECA: MEXICAN NOODLE CASSEROLE

Steps:

• 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.
• Add the diced tomatoes 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 chicken.
• 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.

TORTILLA "DRY SOUP" CASSEROLE ( SOPA SECA DE TORTILLA

Steps:

• In a wide frying pan, over medium heat, cook onion in oil until limp; add chiles and cream, and tomatoe puree. Simme for 10 minutes. Add salt, to taste.
• Grease a 2-qt. baking dish and cover the bottom with half of the tortilla chips. Pour half the sauce and half of the shredded cheese. Repeat layers, ending with the cheese. Dot with butter and bake, uncovered, in a 350°F oven for 30 minutes or until hot through.

SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)

Steps:

• Heat 2 tbsp of oil in a non-stick fry pan. Saute onion + garlic till soft & stir in chopped tomato.
• Cook tomato till thick, then stir in oregano & sugar. Season to taste & set aside in a bowl.
• Wipe the pan clean w/paper towels, heat the remaining oil in the pan & fry the tortillas without allowing them to brown. Drain fried tortilla strips on paper towels.
• Pour a layer of the tomato sauce into a greased flameproof casserole. Add a layer of tortilla strips, a thin layer of cream, another layer of sauce & a layer of grated cheese. Continue till all ingredients have been used, ending w/a layer of cheese.
• Cover casserole & heat through gently on the stovetop ~ or heat through for about 20 min in an oven preheated to 180C (350F).
• *Cooks Tip* ~ Be sure to use corn tortillas for this recipe. If only lrg ones are available, use 8.
• *Personal Note* ~ Altho not a part of the recipe or its authentic intent, I can easily see this dish 1) Converted to a main-course w/the addition of seasoned grd meat or chorizo to the sauce *or* 2) Combined w/a salad to form a meatless main-dish.

SOPA SECA DE TORTILLA

Steps:

• Cut tortillas in strips about 3 inches long and 1/2 inch wide.
• In medium skillet heat 1/4 inch of oil.
• Fry tortilla strips, a few at a time, about 10 seconds or just until limp.
• Remove with slotted spoon.
• Drain on paper toweling.
• Pour off all but about 2 tablespoons oil from skillet.
• Add green pepper strips, onion and garlic; cook till onion is tender.
• Sprinkle vegetables with salt.
• In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese.
• Pour whipping cream over all.
• Cover and bake in 350-degree oven for 20 minutes.
• Uncover.
• Stir gently; sprinkle with remaining cheese.
• Bake uncovered about 10 minutes more or until heated through.