SOPA SECA

Sopa Seca image

Provided by Aarón Sánchez

Yield 2 servings as a side or snack

Number Of Ingredients 16

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

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.