Sopa Seca Recipes

SOPA SECA WITH BEANS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase the heat to high; bring to a boil and cook 1 minute. Reduce the heat to medium low, cover and simmer until the spaghetti is almost fully cooked, about 6 more minutes. Uncover and stir in the beans and all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese. Per serving: Calories 420; Fat 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g

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 "DRY" SOUP

Steps:

• Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute. Reserve.
• Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired.

SOPA SECA

Steps:

• Note: Chayote is a type of squash; leaving the peel on adds color to this dish, but some find the skin to be "slimy" when cooked so it can be peeled if desired. If chayote is unavailable, use zucchini or crookneck squash.
• Put noodles in a sealable plastic bag and break into small pieces by rolling with a pin or crushing with your hands. Heat the oil in a large frying pan over medium-high heat and add onion, garlic, and chiles. Cook, stirring often, until vegetables are softened, about 5 minutes. Add noodles and stir until lightly toasted and well coated with oil. Add chayote, tomatoes, oregano, and broth; cover and let simmer until almost dry (about 15 minutes). Season with salt and pepper, and serve.

SHRIMP SOPA SECA

Steps:

• Preheat the broiler. Toss the tomatoes, white onion, garlic and 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil until the onion and garlic are slightly charred and softened, 3 to 5 minutes. Transfer the onion and garlic to a blender and flip over the tomatoes on the baking sheet. Continue broiling the tomatoes until the skins shrink and char, 5 to 7 more minutes.
• Add the tomatoes to the blender, along with any juices left on the baking sheet; process until chunky but well combined. Add the cilantro and puree. Season with salt and pepper.
• Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until golden, 5 to 7 minutes; remove to a plate. Reserve the pot.
• Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho chile powder, coriander, chili powder and 2 1/2 cups water. Bring to a boil.
• Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro.

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.

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: 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.

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.

SOPA SECA DE ARROZ- MEXICAN RICE

Steps:

• In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
• Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
• Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
• Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
• Add cilantro, if desired, during last 10 minutes.
• Garnish rice with olives.