Sopa Seca: Mexican Noodle Casserole

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for greasing the pan
• 340 g of vermicelli
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon Mexican chili powder
• 1 bay leaf
• 1.5 cups canned whole tomatoes
• 1-2 chipotle peppers in adobo sauce, crushed
• 1.5 cups homemade chicken broth (or store-bought lightly salted)
• 1 teaspoon coarse salt
• 2 cups shredded smoked turkey
• 1 tbsp. coarsely grated cheddar (110 g)
• Mexican sour cream or regular sour cream thinned with a little milk, optional

Preparation:

1. Preheat oven to 190°C. Grease a 22cm square baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the vermicelli and cook, turning with tongs, until golden brown on both sides, about 5 minutes. Transfer the noodles and any broken pieces to a plate.
3. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Add the garlic, cilantro, oregano, ground chili, and bay leaf and cook until fragrant, about 30 seconds. Crush the tomatoes over the pan with your hands and add them to the pan along with their juices. Add the chipotle tomatoes, increase the heat to high, and cook until thickened, about 2 minutes. Add the broth, toasted noodles, and salt and pepper to taste. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, stirring with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf.
4. Transfer the mixture to the prepared baking dish, sprinkle with grated cheese, and cover loosely with foil. Bake until the cheese is melted and the casserole is heated through, about 20 minutes. Serve drizzled with a little sour cream, if desired.