SOPA SECA: MEXICAN NOODLE CASSEROLE
Made by lightly frying vermicelli noodles and then cooking them in a rich broth flavored with spices, chipotle and tomatoes, sopa seca is considered comfort food in Mexico. We added smoked turkey to the mix, topped the noodles with grated Cheddar, and finished cooking in the oven for a cheesy, bubbly finish.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
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 FIDEOS
Steps:
- For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
- Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
- In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.
- If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.
- Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in ? it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.
- Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.
- Add the noodles. In about 2 minutes pull the "nests" apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.
- If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.
- Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.
TORTILLA "DRY SOUP" CASSEROLE ( SOPA SECA DE TORTILLA
This is a wonderfully spicy casserole of sorts. Because it has cream cheese, strips of tortillas, it could be classified with chilaquiles. This is just amazing! If you need more heat, sprinkle some red pepper flakes in, or some hot sauce of your choice. Tradition calls for either lard or shortening. You can use salad oil, as I do.
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490.4, Fat 35.9, SaturatedFat 19.6, Cholesterol 98, Sodium 279.7, Carbohydrate 31, Fiber 4.5, Sugar 4.8, Protein 14.1
SOPA SECA DE TORTILLA
A rich and creamy Mexican side dish - full of peppers, onions, cheese and corn tortillas. It will surprise you. The name means "Dry Tortilla Soup" Some people would call it a casserole. I call it divine. A nice addition to a Mexican dinner, this also goes well with other foods. Not spicy at all, so it can go with many things. Though it is meant to be a side dish, you could serve it along with a large salad for a luncheon or light dinner. (Or, not so light, maybe) This is so rich and creamy, you'll want to make it for company. If you must have spicy foods, you can add some jalepenos to it if you like. But do try it this way first.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
SOPA SECA: MEXICAN NOODLE CASSEROLE
I first tried Sopa Seca in Cancun a few years ago and liked it so much I ate it every day for a week! I found this recipe on the another site and tweaked it to suit my tastes.
Provided by BNLNikki
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 437, Fat 28.6, SaturatedFat 9.3, Cholesterol 82.2, Sodium 1404.5, Carbohydrate 18, Fiber 3.8, Sugar 9.3, Protein 28.5
SOPA SECA DE TORTILLA CON CREMA (MEXICAN DRY SOUP)
I visited my best friend (Magga) over the Easter holiday & borrowed a few cookbooks from her. I was immediately drawn to *Taste of Mexico* by Elisabeth L. Ortiz, found this recipe among her collection of "70 fiery & flavourful recipes from south of the border" & learned some new lessons on authentic Mexican cuisine. Her intro to the *Soups* section says "Soups are a must for the midday main meal (comida). There are 2 types: aguada (liquid) & seca (dry). The 1st term is self-explanatory, but what is a dry soup? It describes a separate course (traditionally a tortilla or rice dish) served after the more conventional soup & before the main course." I never knew that & this "dry soup" sounds so good to me. (Times were estimated & 15 min allowed for ingredient prep + assembly) *Enjoy* !
Provided by twissis
Categories Cheese
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
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.
MEXICAN-STYLE RICE (SOPA SECA)
"Sopa seca" literally translates to "dry soup". A friend of ours from Mexico served this delicious rice sidedish to us and I enthusiastically went about finding a recipe for it. This is from the cookbook Mexican: Healthy Ways With a Favourite Cuisine by Jane Milton. A more glutinous rice dish than the ever popular Spanish rice. Is this an authentic Mexican recipe? I don't know, but I do know we like this dish!
Provided by COOKGIRl
Categories White Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 270.9, Fat 7.3, SaturatedFat 1.1, Sodium 298.5, Carbohydrate 45.5, Fiber 3, Sugar 4.1, Protein 5.6
More about "sopa seca vegetariana con fideos recipes"
SOPA SECA DE FIDEOS │SENCILLA Y MUY FáCIL DE PREPARAR
From mexicoenmicocina.com
SOPA SECA DE FIDEO (MEXICAN-STYLE ANGEL HAIR NESTS) …
From simplyrecipes.com
SOPA SECA DE FIDEO RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FIDEO SOPA CON PUERCO FIDEO PASTA WITH PORK SOUP RECIPES
From findrecipes.info
FIDEOS SOPA RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MEXICAN FIDEO SECO RECIPE (SOPA SECA DE FIDEO)
From mexicanmademeatless.com
SOPA SECA VEGETARIANA CON FIDEOS - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love