Sue Lau's Note:
By Chef Diana Kennedy, whose cookbooks, to me, rank up there with Rick Bayless. Saveur magazine recommends serving this with either a salad or some pickled chiles/jalapenos
My Private Note
Units: US | Metric
- 1/4 cup olive oil, with amounts more for oiling
- 8 ounces fideos or 8 ounces vermicelli, broken into small pieces
- 4 canned chipotle chiles con adobo sauce, minced
- 4 garlic cloves, minced
- 1 (15 ounce) can crushed tomatoes with juice
- 1/2 small white onion, coarsely chopped
- 1/2 cup chicken broth or 1/2 cup chicken stock
- unrefined sea salt & freshly ground black pepper, to taste
- 1 cup crumbled Cotija cheese
- 3/4 cup crema or 3/4 cup sour cream
- 2 tablespoons minced fresh cilantro
- aluminum foil
- 1Preheat oven to 350 °F.
- 2Oil an 8x8 glass baking dish and set aside.
- 3Heat remaining oil over medium-high heat in a large skillet.
- 4Add the pasta and stir until lightly browned (like browning the vermicelli in Rice a Roni); set vermicelli aside on paper towels to drain.
- 5Puree chipotles, garlic, tomatoes and onion in a food processor until smooth.
- 6Reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so.
- 7Add the chicken stock and vermicelli to the skillet, and season with salt and pepper (don't forget to taste and adjust if necessary for your own tastes!).
- 8Pour it all into the oiled baking dish, and bake, covered with aluminum foil, until pasta is tender and sauce absorbed, about 10 minutes or so.
- 9Serve sprinkled with cheese, drizzled with crema and garnished with cilantro.
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Nutritional Facts for Sopa Seca (Mexican Noodle Casserole)
Serving Size: 1 (195 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 273.4
- Calories from Fat 213
- Total Fat 23.7 g
- Saturated Fat 8.2 g
- Cholesterol 34.6 mg
- Sodium 619.9 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 1.2 g
- Sugars 4.5 g
- Protein 8.8 g
The following items or measurements are not included: