Sopa Seca de Calamares (Squid and Tortilla Casserol

Name: Sopa Seca de Calamares (Squid and Tortilla Casserole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large saucepan, combine the ancho chili, tomatillos, tomatoes, epazote leaves and stock.
2
Season with salt and bring to a boil.
3
Lower the heat and simmer 30 minutes.
4
Set aside.
5
Meanwhile, preheat the oven to 350 degrees.
6
Oil a 10-by-14-inch glass casserole and place the tortilla strips loosely in it.
7
Bake for 30 minutes.
8
Remove the tortilla strips, separating any that stick together.
9
Brush the bottom of the hot casserole again with oil and arrange a layer of tortilla strips lengthwise across the bottom.
10
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.
11
Continue making layers, ending with a layer of tortilla strips, crema and the tomato mixture.
12
Sprinkle the top of the casserole with the corn-bread crumbs and dot with the butter.
13
Bake for 1 hour.
14
Allow to set 30 minutes before slicing and serving.

1064

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ancho chili, seeded and julienned, 1 pound tomatillos, diced, 1 pound tomatoes, diced, 1 tablespoon dried epazote leaves (see note), and more.

Yes, Sopa Seca de Calamares (Squid and Tortilla Casserole) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopa Seca de Calamares (Squid and Tortilla Casserole)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions