SOPA SECA: MEXICAN NOODLE CASSEROLE
Made by lightly frying vermicelli noodles and then cooking them in a rich broth flavored with spices, chipotle and tomatoes, sopa seca is considered comfort food in Mexico. We added smoked turkey to the mix, topped the noodles with grated Cheddar, and finished cooking in the oven for a cheesy, bubbly finish.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
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
Pasta. That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup."
Provided by Aarón Sánchez
Yield 2 servings as a side or snack
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
- Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
- Divide the pasta between two bowls and garnish with the cilantro and cheese.
SHRIMP SOPA SECA
This recipe calls for roasting and charring the tomatoes in a broiler - just before blending and pulsing it to a tomato sauce - yielding an incredibly fresh, flavorful and clean taste of summer's last tomatoes. The sauce is then cooked with ancho chili, chili powder and ground coriander, giving the sauce a spice, which pairs beautifully with nicely golden fideos and gently poached shrimp. Enjoy this dish with a drizzle of crema or a dollop of sour cream, crumbled cotija cheese and a slice of avocado for a nice garnish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 108 milligrams, Sodium 592 milligrams, Carbohydrate 62 grams, Fiber 5 grams, Sugar 7 grams, Protein 21 grams
More about "sopa seca with beans recipes"
HOW TO MAKE MEXICAN NOODLES (SOPA SECA DE FIDEO)
Web Oct 24, 2016 Place chopped tomatoes, onion, garlic, and chipotle pepper in your blender, then add 1 cup of the chicken broth and process until …
From mexicoinmykitchen.com
4.8/5 (11)Total Time 30 minsCategory Side Dish, SoupsCalories 234 per serving
From mexicoinmykitchen.com
4.8/5 (11)Total Time 30 minsCategory Side Dish, SoupsCalories 234 per serving
- Place chopped tomatoes, onion, garlic, and chipotle pepper into your blender, then add 1 cup of the chicken broth and process until you have a medium-fine sauce. Set aside.
- Heat oil in a medium-size skillet and then add the noodles. Fry until lightly browned, stirring often to avoid burning the noodles. This step will take about 2-3 minutes. Remove noodles from skillet.
- Add to the skillet the tomato sauce, ½ cup of broth, oregano, and salt to taste. Turn the heat up to bring to a boil (about 5 minutes). Once the sauce starts boiling, add the noodles, reduce heat to low, and cover the skillet to let simmer.
- Keep cooking for about 12-15 minutes, stirring occasionally as needed until noodles are cooked and tender. If the sauce still seems too liquid when the noodles are cooked through, simply remove the skillet from the heat and set aside for 5 minutes. This will allow the noodles to absorb the remaining liquid from the sauce.
SOPA SECA WITH BEANS - SHARED APPETITE
Web Ingredients Scale 1 tbl. extra-virgin olive oil 2 medium onions, halved and thinly sliced 2 poblano peppers, seeded and thinly sliced 2 cloves garlic, …
From sharedappetite.com
Estimated Reading Time 2 mins
From sharedappetite.com
Estimated Reading Time 2 mins
- Heat olive oil in a large skillet over medium heat. Once hot, add the onion and poblano and cook until slightly soft, about 3 minutes, stirring occasionally. Add the garlic, chili powder, cumin, and 1/2 tsp. salt and cook 2 more minutes, stirring occasionally.
- Add the uncooked spaghetti (broken into thirds) and cook until slightly toasted, about 4-5 minutes, stirring occasionally.
- Add the tomatoes and cook until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and raise 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 most of the cilantro (leave a little for garnish). Continue to simmer until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes.
SOPA SECA WITH BLACK BEANS | AMERICA'S TEST KITCHEN RECIPE
Web Mexican Beans Pasta Pasta Beans & Grains Literally translated as “dry soup,” sopa seca is a Mexican dish of vermicelli baked in a flavorful broth, studded with tomatoes, and …
From americastestkitchen.com
Cuisine MexicanCategory Main CoursesServings 4Calories 2193 per serving
From americastestkitchen.com
Cuisine MexicanCategory Main CoursesServings 4Calories 2193 per serving
CALDO DE RES RECIPE - THE BRILLIANT KITCHEN
Web Aug 11, 2022 Traditionally, recipes call for about 1 pound of dry beans per person, plus 2 cups of uncooked white rice and 4 quarts of water. Some versions call for 3 pounds of …
From thebrilliantkitchen.com
Category Main CourseCalories 786 per servingTotal Time 40 mins
From thebrilliantkitchen.com
Category Main CourseCalories 786 per servingTotal Time 40 mins
CHILAQUILES VERDES WITH HOJA SANTA EGGS AND GARLICKY BEANS
Web 2 days ago 3. Meanwhile, heat oil in a medium skillet over low heat. Add garlic and cook until fragrant, 30 seconds. Add beans and ½ teaspoon of salt, stir until the beans are …
From latimes.com
From latimes.com
SOPA SECA RECIPE - LOS ANGELES TIMES
Web Jan 22, 2003 1. Toast the chiles in a small, dry skillet over medium heat until aromatic and very pliable, turning once or twice, about 5 minutes. Using scissors over a blender jar, cut them into thin strips ...
From latimes.com
From latimes.com
SOPA SECA WITH BEANS RECIPE | EAT YOUR BOOKS
Web Sopa seca with beans from Food Network Magazine, Jan/Feb 2012: The Light Issue (page 69) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) ... If the …
From eatyourbooks.com
From eatyourbooks.com
SOPA SECA WITH BLACK BEANS RECIPE | EAT YOUR BOOKS
Web Save this Sopa seca with black beans recipe and more from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
INSTANT POT SOPA SECA WITH CHORIZO AND BLACK BEANS
Web Apr 19, 2022 Add the onion, bell pepper, and chorizo and cook, breaking up the meat with a wooden spoon, until the vegetables are softened, 3 to 5 minutes. Add the spaghetti …
From leitesculinaria.com
From leitesculinaria.com
MEXICAN WHITE RICE RECIPE (ARROZ BLANCO) - THE BOSSY …
Web Mar 18, 2019 Cook the onion and garlic together until soft and translucent. Add the rice to the onions. Cook the rice until it becomes a delicate golden brown. Stir occasionally to ensure that rice does not stick to the bottom …
From thebossykitchen.com
From thebossykitchen.com
SOPA SECA WITH BEANS RECIPE - FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
INSTANT POT SOPA SECA WITH CHORIZO AND BLACK BEANS
Web 1 onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 4 ounces Mexican-style chorizo sausage, casings removed 2 tablespoons minced canned chipotle chile in …
From americastestkitchen.com
From americastestkitchen.com
SOPA SECA | VEGAN RECIPES | SBS FOOD
Web 60 ml (¼ cup) extra-virgin olive oil, plus extra for greasing; 500 g angel hair pasta, broken into 10cm pieces; 1½ onions, chopped; 5 garlic cloves, crushed; 4 chipotles in adobo; 600 g canned ...
From sbs.com.au
From sbs.com.au
SOPA SECA WITH BEANS | PUNCHFORK
Web 1 onion, halved and thinly sliced; 1 poblano chile pepper, seeded and sliced; 1/2 teaspoon ground cumin; 1 14-ounce can diced fire-roasted tomatoes; 1 14-ounce can kidney …
From punchfork.com
From punchfork.com
SOPA SECA WITH BEANS - BIGOVEN
Web INGREDIENTS 1 tablespoon olive oil 1 onion ; halved and thinly sliced 1 poblano chile pepper ; seeded and sliced 1 teaspoon chili powder 1/2 teaspoon cumin kosher salt 8 ounces whole wheat spaghetti ; broken …
From bigoven.com
From bigoven.com
SOPA SECA WITH BEANS RECIPE | FOOD NETWORK KITCHEN | FOOD …
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
SOPA SECA WITH CHORIZO AND BLACK BEANS RECIPE | EAT YOUR BOOKS
Web Sopa seca with chorizo and black beans from Healthy & Delicious Instant Pot: Inspired Meals With a World of Flavor (page 186) by America's Test Kitchen. Shopping List; ... If …
From eatyourbooks.com
From eatyourbooks.com
SOPA SECA WITH BEANS – RECIPES NETWORK
Web Feb 1, 2017 Ingredients. 1 tablespoon extra-virgin olive oil; 1 onion, halved and thinly sliced; 1 poblano chile pepper, seeded and sliced; 1 teaspoon chili powder
From recipenet.org
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love