SOPA SECA TEX-MEX CASSEROLE

5 Feb

This is a really good dish and you can eat a lot of it cause it’s only about 326.2 calorires per serving.   Oh yeah Hello vegans  , and the rest of you will be surprised that it tastes so good and really fills you up.

So After I make this , and I am thrilled that I found something new. Oh yeah , it’s new , I have about 200 cookbooks and have never seen this….

So I start to tell my Mexican friends and they all say , ” oh yeah , we have that all the time .. especially at big family gatherings . It’s always there. ”

Well ,  big deal for me any way.  And if you already make this then maybe this is a different version and if not then

SURPRISE !!!!!  YOUR GONNA LIKE THIS

Extra virgin olive oil
8 oz fideos ( or whole wheat linguine)
4 (or less..or more) chipolte peppers in adobe sauce – minced
4 cloves garlic smashed and minced

{ SIDE NOTE: TAKE A CLOVE OF GARLIC AND LAY IT ON YOUR CHOPPING BLOCK, LAY YOUR WIDE KNIFE BLADE ON THE CLOVE ….HIT IT WITH YOUR FIST .. AND SMASH THE GARLIC CLOVE . IF YOU DON’T UNDERSTAND THIS AND HOLD THE BLADE IN A VERTICAL POSITION YOU WILL CUT YOUR HAND AND IT WILL HURT LIKE HELL AND YOU WILL HAVE TO GO GET STITCHES AND YOU PROBLY WON’T WANT TO FINISH MAKING THIS WHEN YOU GET BACK FROM THE HOSPITAL }

1 15 OZ can of whole tomatoes – crushed
1/2 small white onion – minced
1/2 cup chicken stock
Kosher sat and pepper
1 cup crumbled Cojtija cheese ( mexican store) or fresh grated parmesan ( not as good)
3/4 cup Crema ( or sour cream – not as good)
2 tbsp chopped cilantro

Heat oven 350′
Grease 8×8 baking dish with oil
Cook linguine in boiling water for half the time on the box
drain
heat a little oil in a frying pan and frey pasta in batches until lightly browned ,remove from pan

in a blender add chipoltes garlic , tomatoes, and onion and blend until smooth
pour into frypan and fry for 15 min until almost all liquid is gone keep stirring
Add chicken stock stir for 1 min add pasta , salt and pepper
pour all of this into baking dish , cover with foil and bake for 10 min

divide among 4 plates and sprinkle with cheese and cilantro

Eat and Enjoy!

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