Sopa Seca: Mexican Noodle Casserole
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 medium
Onion (chopped)3 cloves
Garlic (minced)1 tsp
Ground Coriander1
Bay Leaf1.5 cups
Whole Tomatoes (canned)1 tsp
Kosher Salt2 cups
Smoked Turkey (shredded)Directions:
1
Preheat the oven to 375 degrees F
2
Brush a 9-inch square baking dish with oil
3
Heat the extra-virgin olive oil in a large skillet over medium heat
4
Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes
5
Transfer the bundles and any broken pieces to a plate
6
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes
7
Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds
8
Crush the tomatoes over the pot with your hand and add them to the pot along with their juices
9
Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes
10
Stir in the broth, the toasted fideos, salt, and pepper, to taste
11
Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes
12
Stir in the turkey
13
Remove the bay leaf
14
Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil
15
Bake until the cheese melts and the casserole is hot through and through, about 20 minutes
16
If desired, serve with some crema drizzled over the top
17
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