SOPA SECA DE CALAMARES (SQUID AND TORTILLA CASSEROLE)

Sopa Seca de Calamares (Squid and Tortilla Casserole) image

Provided by Molly O'Neill

Categories dinner, casseroles, project, main course

Time 3h45m

Yield 10 servings

Number Of Ingredients 12

Ingredients

1 ancho chili, seeded and julienned
1 pound tomatillos, diced
1 pound tomatoes, diced
1 tablespoon dried epazote leaves (see note)
4 cups chicken stock
Kosher salt to taste
Vegetable oil for the casserole dish
20 uncooked corn tortillas, cut into 1-inch-wide strips
3 pounds cleaned squid, cut in half-inch rings, tentacles quartered
1 cup Mexican crema or sour cream
1 cup corn-bread crumbs
2 tablespoons unsalted butter, diced

Steps:

In a large saucepan, combine the ancho chili, tomatillos, tomatoes, epazote leaves and stock. Season with salt and bring to a boil. Lower the heat and simmer 30 minutes. Set aside.
Meanwhile, preheat the oven to 350 degrees. Oil a 10-by-14-inch glass casserole and place the tortilla strips loosely in it. Bake for 30 minutes. Remove the tortilla strips, separating any that stick together. Brush the bottom of the hot casserole again with oil and arrange a layer of tortilla strips lengthwise across the bottom.
Cover the strips with about 2 cups of the squid, dot with some of the crema and pour 2 cups of the tomato mixture over the top. Continue making layers, ending with a layer of tortilla strips, crema and the tomato mixture. Sprinkle the top of the casserole with the corn-bread crumbs and dot with the butter. Bake for 1 hour. Allow to set 30 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 973 milligrams, Sugar 6 grams, TransFat 0 grams