Sopa Seca: Mexican Noodle Casserole

Name: Sopa Seca: Mexican Noodle Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 to 2 chipotles en adobo sauce, minced; 1 bay leaf; 4 servings Freshly ground black pepper; 355 milliliters canned whole tomatoes; 113 grams cup coarsely grated cheddar cheese; 355 milliliters chicken broth, homemade, or low-sodium canned; 1 teaspoon New Mexican chili powder; 4 servings Mexican crema, or sour cream thinned with a bit of milk, optional; 3 cloves garlic, minced; 1 teaspoon ground coriander; 1 teaspoon kosher salt; 59 milliliters extra-virgin olive oil, plus extra for pan; 1 medium onion, chopped; 1 teaspoon dried oregano, preferably Mexican; 473 milliliters shredded smoked turkey; 340 grams fideos (bundled vermicelli)

The recipe Sop If you have onion, chicken broth, kosher salt, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Brush a 9-inch square baking dish with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Heat the extra-virgin olive oil in a large skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.

Equipment you will use

Tongs

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.

Ingredients you will need

Chili Powder

Coriander

Bay Leaves

Tomato

Oregano

Garlic

Onion

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Chipotle Chiles

Pepper

Whole Turkey

Broth

Salt

Remove the bay leaf.

Ingredients you will need

Bay Leaves

Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.

Ingredients you will need

Cheese

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Baking Pan

Aluminum 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.

Ingredients you will need

Cheese

Mexican Crema

Equipment you will use

Oven

Equipment

Ingredients

Servings:

to 2 chipotles en adobo sauce, minced 1

bay leaf 4servings

Freshly ground black pepper 355milliliters

canned whole tomatoes 113grams

cup coarsely grated cheddar cheese 355milliliters

chicken broth, homemade, or low-sodium canned 1teaspoon

New Mexican chili powder 4servings

Mexican crema, or sour cream thinned with a bit of milk, optional 3cloves

garlic, minced 1teaspoon

ground coriander 1teaspoon

kosher salt 59milliliters

extra-virgin olive oil, plus extra for pan 1medium

onion, chopped 1teaspoon

dried oregano, preferably Mexican 473milliliters

shredded smoked turkey 340grams

fideos (bundled vermicelli)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.