Sopa Seca (Mexican Noodle Casserole)

• 14 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) cancrushed tomatoes with juice
• 12 small white onion, coarsely chopped
• 12 cup chicken broth or 12 cup chicken stock
• unrefined sea salt & freshly ground black pepper, to taste
• 1 cup crumbled Cotija cheese
• 34 cup crema or 34 cup sour cream
• 2 tablespoons minced fresh cilantro
• aluminum foil

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. ).
9. 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.
10. Serve sprinkled with cheese, drizzled with crema and garnished with cilantro.

olive oil, fideos, adobo sauce, garlic, tomatoes, white onion, chicken broth, salt, cotija cheese, sour cream, fresh cilantro, aluminum foil

Taken from www.food.com/recipe/sopa-seca-mexican-noodle-casserole-486163 (may not work)