Sopa Seca (mexican Noodle Casserole)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 preheat oven to 350 °f.
• 2 oil an 8x8 glass baking dish and set aside.
• 3 heat remaining oil over medium-high heat in a large skillet.
• 4 add the pasta and stir until lightly browned (like browning the vermicelli in rice a roni); set vermicelli aside on paper towels to drain.
• 5 puree chipotles, garlic, tomatoes and onion in a food processor until smooth.
• 6 reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so.
• 7 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!).
• 8 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.
• 9 serve sprinkled with cheese, drizzled with crema and garnished with cilantro.