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Sopa Seca: Mexican Noodle Casserole Recipe

Sopa Seca: Mexican Noodle Casserole

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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  • on November 01, 2008

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    It would have been really good if it hadn't been so spicy. I will make this dish again, but way less spicy!

    We're Southern Californians and love spicy food! We eat hot stuff all the time. However, this recipe was much TOO spicy. I used a whole can of chipotles in adobo and all the chili powder it called for. In the future i will half both ingredients. That way it will be consumable by children. Anyone who wants it hotter can throw on some Tapatio!

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  • on October 28, 2008

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    WHAT A FABULOUS RECIPE. I AM ALWAYS LOOKING FOR SOMETHING DIFFERENT AND THIS IS NOW RATED AS ONE OF MY FAMILIES TOP 10 CHOICES. EVEN THOUGH IT HAD A LITTLE KICK, MY 10 YEAR WENT BACK FOR SECONDS. I DID, AS ALWAYS, ADD A FEW THINGS TO MAKE THE RECIPE MY OWN. IF SOMEONE RATED THIS POORLY, THEY MUST HAVE DONE SOMETHING WRONG.
    CATHLEEN--BASKING RIDGE, NJ

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  • on October 27, 2008

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    I just made this tonight. Frankly, I was a bit aprehensive about this recipe after reading some of the reviews that complained this was bland. I thought it turned out delicious! I did do a couple of things differently. I used regular turkey breast, chopped up, along with about 5 or 6 strips of ready-cooked bacon crumbled up with it. That added a nice smoky flavor. I used two chipotles, unrinsed, but also used about one and a half teaspoons of Ancho Chile Powder plus about 1/4 tsp of ground chipotle. (Penzeys Spices markets a fabulous assortment of ground chile. I also upped the Oregano and Coriander to about one and a half teaspoons each. I used a 15 oz. can of Crushed Tomatoes, which made for a nice, thick sauce. The casserole came out of the oven at the perfect consistency. I didn't have any Crema, but topped my bowl with a dollop of sour cream. It was muy deliciosa! My teenagers loved it. When I can find something the whole family eats, it will definitely get made again. This one goes on the regular rotation. Plus, it's a snap to make after a busy day at work.

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  • on October 26, 2008

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    Ive had a version of this growing up and I will let you in on a little secret..

    Mexicans use PORK FAT ...so use a little bit of bacon drippings and the flavor will be out of this world.

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  • on October 25, 2008

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    IF you want to make an original Sopa Seca de Fideos.... you'd have to change some things in this recipe.

    Sopa Seca de Fideos is authentic mexican comfort/home food, plain and simple yet incredibly delicious.

    First, you'd have to omit the olive oil and use normal, flavorless oil like corn or canola. Olive oil isn't widely used in Mexico. Only in some spanish influenced recipes like "Pescado a la Veracruzana" and some others.

    Now, coriander???? it's never (or, almost... never?? used in mexican food ... OMIT.

    Oregano and bay leaf.... yes, they're used in Mexican food, but not in this particular dish.... there's just no need... But if you want to throw a small bunch of fresh cilantro at the simmering stage, that would give the Fideos a definitely homey Mexican taste.

    Meat and chesse:
    Smoked turkey is almost unknown here in Mexico and turkey itself isn't widely used (though it should. Shredded chicken would be more authentic.
    Cheddar cheese?? No comments.... it's just UNKNOWN.
    In Mexico it'd be served with Cotija Cheese and avocado sliced or cubed on top. You can substitute it with Monterrey Jack or, if available, with Mexican Manchego or Chihuhua Cheeses, if you want to try the "casserole" thing (also un-mexican, LOL !.

    About the Crema, don't you ever skip it!

    You can now visualize your authentic mexican dish, yummy fideos secos simmered with chipotle and cilantro, served with some shredded chicken, cotija cheese, avocado and a nice dollop of "crema".

    Now, that's authentic mexican home food. Enjoy !





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  • on October 23, 2008

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    I too bought the six ounce package of fideo. However, I found that the seasonings were too tame, so I would guess that I doubled the New Mexico Chili powder and used the full teaspoon of Mexican Oregano. I also added smoked paprika and cumin, my favorite spices. I don't measure much but I'd guess a half teaspoon of each. I started out with one large clove of garlic and added another after the noodles started softening.

    I used a whole 14 oz can of diced tomatoes, one chipotle with 1 tblspn of adobo (my boyfriend doesn't care for very spicy foods, if it were up to me I would have added another and probably close to 2 cups of stock. The heat was nice but could have been more for my taste.

    I used two chicken breasts that I baked with smoked paprika, cumin, thyme and Pappy's seasoning.

    I also used the full cup (at least of cheese. I wish I had used extra sharp though.

    I just finished my leftover lunch and I have to say it was better than last night's dinner. The flavors really melded overnight.

    I want to try it with another flavor profile, maybe more Italian with basil, mozzarella and parmesan or Greek with sundried tomatoes, artichoke hearts and feta.

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  • on October 20, 2008

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    My men like hot so I used three chipotles; two would have been fine for more sensitive palates. I agree with the reader's comments about the smoked turkey. It doesnt add anything. I thought I would try ground turkey next time and maybe a little chorizo. I think this one is going with me to my next pot luck this fall.

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  • on October 18, 2008

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    This is one of my new favorite recipes! Everyone I have made this for loves it! I did alter the recipe slightly and used chicken instead of turkey.

    The presentation is beautiful with the noodle bundles.

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  • on October 17, 2008

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    I had to cheat and use Asian noodles as I couldn't find the kind the recipe called for...but, boy, was this meal excellent! My family raved and I will definitely keep it on hand for after TG turkey leftovers this year!

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  • on October 16, 2008

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    I just have to say to those that said it was a "little dry" as written--it's supposed to be! Seca means dry....

    Anyway, we really liked it and I've even taken it to my school for a potluck. Everyone there who tasted it asked for the recipe.

    We use all the spices mentioned almost daily (as my husband is originally from Mexico City and that made it easy. That was the only complaint my friends had--having to buy spices they don't normally use.

    I have made it as written and it's good. I've also substituted ground beef (ok and browned stew meat (better and shredded pork (probably the best.

    It's worth making--we never have leftovers!

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