SOPA SECA WITH BEANS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and poblano and cook, stirring occasionally, until slightly soft, about 3 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and cook 2 more minutes. Add the uncooked spaghetti and cook, stirring occasionally, until slightly toasted, about 5 minutes. Add the tomatoes and simmer until some of the liquid is absorbed, about 2 minutes. Add the chicken broth and increase 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 all but 2 tablespoons of the cilantro; continue simmering until the spaghetti is tender and most of the liquid is absorbed, about 3 more minutes. Divide the pasta and beans among bowls and top with the remaining cilantro and the cheese. Per serving: Calories 420; Fat 10g (Saturated 3g); Cholesterol 28mg; Sodium 635mg; Carbohydrate 65g; Fiber 17g; Protein 22g
Nutrition Facts : Calories 420 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 28 milligrams, Sodium 635 milligrams, Carbohydrate 65 grams, Fiber 17 grams, Protein 22 grams
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.
SOPA SECA DE FIDEOS
Steps:
- For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
- Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
- In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.
- If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.
- Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in ? it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.
- Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.
- Add the noodles. In about 2 minutes pull the "nests" apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.
- If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.
- Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.
SOPA SECA "DRY" SOUP
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute. Reserve.
- Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired.
SOPA SECA: MEXICAN NOODLE CASSEROLEFROM FOOD NETWORK
Categories Pasta
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
SOPA SECA (MEXICAN NOODLE CASSEROLE)
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
Provided by PalatablePastime
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 °F.
- Oil an 8x8 glass baking dish and set aside.
- Heat remaining oil over medium-high heat in a large skillet.
- Add the pasta and stir until lightly browned (like browning the vermicelli in Rice a Roni); set vermicelli aside on paper towels to drain.
- Puree chipotles, garlic, tomatoes and onion in a food processor until smooth.
- Reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so.
- Add 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!).
- Pour 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.
- Serve sprinkled with cheese, drizzled with crema and garnished with cilantro.
Nutrition Facts : Calories 273.5, Fat 23.7, SaturatedFat 8.2, Cholesterol 34.6, Sodium 619.9, Carbohydrate 7.7, Fiber 1.3, Sugar 4.5, Protein 8.8
"DRY" MEXICAN NOODLE SOUP (SOPA SECA DE FIDEOS)
Not your traditional soup: the Mexican name of this recipe literally translates as "dry soup" so there is no liquid. Fideo noodles are fried, then stirred into a quick tomato sauce and simmered until noodles absorb it. Serve with grated aged cheese.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
- Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.
Nutrition Facts : Calories 249 calories, Carbohydrate 45.8 g, Cholesterol 0.1 mg, Fat 4.4 g, Fiber 3.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 447.9 mg, Sugar 6.5 g
SOPA SECA DE ARROZ- MEXICAN RICE
My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half.
Provided by cookiedog
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
- Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
- Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
- Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
- Add cilantro, if desired, during last 10 minutes.
- Garnish rice with olives.
Nutrition Facts : Calories 416.5, Fat 14.4, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1319.5, Carbohydrate 56.7, Fiber 2.2, Sugar 4.4, Protein 13.6
SOPA SECA: MEXICAN NOODLE CASSEROLE
I first tried Sopa Seca in Cancun a few years ago and liked it so much I ate it every day for a week! I found this recipe on the another site and tweaked it to suit my tastes.
Provided by BNLNikki
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
- Add the diced tomatoes 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 chicken.
- 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.
Nutrition Facts : Calories 437, Fat 28.6, SaturatedFat 9.3, Cholesterol 82.2, Sodium 1404.5, Carbohydrate 18, Fiber 3.8, Sugar 9.3, Protein 28.5
MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
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4.6/5 (66)Category Entrées,Side DishesCuisine Mexican
- 1. Place the tomatoes, onion and garlic in a blender and puree until smooth, for about 2 minutes, adding a litter water if needed. Set aside.
- 2. In a saucepan, heat the oil over medium heat and add the fideo or vermicelli noodles. Cook the pasta, stirring frequently, until it is toasted and golden, about 5 to 7 minutes, being careful not to burn the noodles. Add the reserved tomato puree, and stir to combine well. Increase heat slightly and cook until the puree becomes darker, 3 to 4 minutes. Add 2 1/2 cups of water. Stir, bring to a boil, then reduce heat and allow to simmer, uncovered, until the pasta is cooked and all of the liquid is gone, about 15 minutes. Season with salt to taste.
- 3. To serve, divide the pasta among plates and garnish with avocado, queso, Mexican crema and diced Serrano chile.
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