Sopa Seca with Chorizo
Literally translated as “dry soup,” this Mexican one-pot pasta is neither all that dry nor that soupy. But it is a dish of vermicelli baked in a flavorful broth studded with tomatoes and capped with melted cheese.
Why This Recipe Works
We wanted to find a more readily available substitute for traditional fideos (thin, coiled strands of pasta) for our sopa seca recipe, and after chasing a few red herrings, we decided that vermicelli pasta toasted at home (in a 350-degree oven) worked just fine. Sopa seca recipes call for a variety of dried chiles, but we decided that canned, smoky chipotle chiles delivered the deepest flavor and most satisfying level of heat with the minimum amount of work (dried chiles required a lot of elbow grease before they were ready to use). As for the broth itself, we tried chicken and beef broths and plain water and thought that chicken broth provided the most neutral base; beef broth tasted tinny and water was bland.