Sopa Seca Con Hongos Recipes

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

Sopa Seca image

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.

Ingredients

Roasted Tomato-Chile de Arbol Salsa:
1 pound plum tomatoes (about 4)
3 to 6 chiles de arbol, depending on how spicy you like it
2 tablespoons olive oil
1 medium white onion, chopped
4 garlic cloves, crushed
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Sopa Seca:
1/4 cup canola oil
1 cup small shaped pasta such as melon seeds, orzo, or alphabets
1/2 cup Roasted Tomato-Chile de Arbol Salsa
2 cups chicken stock (low-sodium store-bought is fine)
1 tablespoon chopped fresh cilantro
A handful of shredded cotija or queso fresco (preferably the Cacique brand, or pecorino, Parmesan, or lightly salty feta

SOPA SECA WITH BEANS

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Sopa Seca With Beans image

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

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, halved and thinly sliced
1 poblano chile pepper, seeded and sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt
8 ounces whole-wheat spaghetti, broken into thirds
1 14-ounce can diced fire-roasted tomatoes
2 cups fat-free low-sodium chicken broth
1 14-ounce can kidney beans, drained and rinsed
1 bunch cilantro, leaves chopped (about 1/2 loosely packed cup)
2 ounces monterey jack cheese, shredded (about 1/2 cup)

SOPA SECA CON HONGOS

Provided by Food Network

Categories main-dish

Yield 8 servings

Number Of Ingredients 9

Sopa Seca con Hongos image

Steps:

Preheat the oven to 325 degrees.
Heat the butter in a large, heavy saucepan, over a medium heat. Add the dry vermicelli. Saute just until golden brown, stirring gently with a wooden spoon. Add the diced onion and cook 2 to 3 minutes. Add the mushrooms, saute until almost dry, then add the tomatoes, epazote, broth, and salt. Heat the sopa to boiling and then simmer.
Cover tightly and bake for 45 minutes. Sprinkle the cheese over the top and continue baking, uncovered, 10 minutes longer.

Ingredients

2 ounces unsweetened butter
1/2 pound dry vermicelli, 2-inch pieces
1 onion, diced
1 pound mushrooms, sliced
3 Italian Roma tomatoes, seeded and diced
1/2 bunch epazote leaves, chopped
2 cups chicken broth
Sea salt, to taste
1 cup coarsely shredded Manchego cheese

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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 Con Hongos Recipes

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."

SOPA SECA WITH BEANS

SOPA SECA CON HONGOS

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