Sopa Seca: Mexican Noodle Casserole
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 725, total fat 30 G., saturated fats 9 G., proteins 37 G., carbohydrates 77 G., fiber 6 G., cholesterol 82 mg, sodium 1016 mg, sugar 8 G.
Calories 725, total fat 30 G., saturated fats 9 G., proteins 37 G., carbohydrates 77 G., fiber 6 G., cholesterol 82 mg, sodium 1016 mg, sugar 8 G.
The vermicelli is lightly fried until golden brown, then cooked in a rich broth flavored with spices, chipotle peppers, and tomatoes. This is sopa seca (Spanish(dry soup), one of the most popular home-cooked dishes in Mexico. In this recipe, smoked turkey is added to vermicelli, sprinkled with grated cheddar, and baked in the oven to create a cheesy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil, plus more for greasing the pan
- 340 g of vermicelli
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon Mexican chili powder
- 1 bay leaf
- 1.5 cups canned whole tomatoes
- 1-2 chipotle peppers in adobo sauce, crushed
- 1.5 cups homemade chicken broth (or store-bought lightly salted)
- 1 teaspoon coarse salt
- 2 cups shredded smoked turkey
- 1 tbsp. coarsely grated cheddar (110 g)
- Mexican sour cream or regular sour cream thinned with a little milk, optional
We recommend
Recipes with similar ingredients: tomatoes, turkey, chipotle peppers in adobo sauce, coriander, bay leaf, oregano, pasta
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 22cm square baking dish.
- Heat olive oil in a large skillet over medium heat. Add the vermicelli and cook, turning with tongs, until golden brown on both sides, about 5 minutes. Transfer the noodles 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. Add the garlic, cilantro, oregano, ground chili, and bay leaf and cook until fragrant, about 30 seconds. Crush the tomatoes over the pan with your hands and add them to the pan along with their juices. Add the chipotle tomatoes, increase the heat to high, and cook until thickened, about 2 minutes. Add the broth, toasted noodles, and salt and pepper to taste. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, stirring with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf.
- Transfer the mixture to the prepared baking dish, sprinkle with grated cheese, and cover loosely with foil. Bake until the cheese is melted and the casserole is heated through, about 20 minutes. Serve drizzled with a little sour cream, if desired.
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