Recipe

Sopa Tarasca Tomato And Bean Tortilla Soup Recipe

Add Step-by-Step Photos	Verymarie / All my dishes 1 month, 2 weeks ago Sopa Tarasca is a popular soup in Michoacan, Mexico. Here's my spin. If you have oaxaca cheese, and you aren't a vegan, dump some in before you serve this soup. This soup is prepared, then served over crispy fresh fried strips of tortilla. Prep:35m Cook:30m Servings:6	Verymarie
	tortillas mexican vegetarian vegan tomato pinto beans

Fry the tortilla str

Strips are done when

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Ingredients

Tortilla strips:

6 corn tortillas

vegetable oil, for frying

Soup:

2 c. dried pinto beans

2 T olive oil

1 medium onion, diced

1 poblano pepper, diced

2-4 dried red chilis, sliced open

10 black pepper corns, crushed

1 can crushed tomatoes

4 c. water

1 handful cilantro

1 avocado, cut into cubes (optional)

salt, to taste

Directions

Tortilla strips:

Slice the tortillas into one inch wide strips

Fry tortillas in vegetable oil for about 5-10 minutes. Pay attention to the color of the tortillas - they will turn golden when they are done. You can also make tortilla chips this way!

When the strips are golden, remove from oil and place on paper towels to drain. Salt lightly.

Soup:

cook pinto beans. Puree, and set aside.

Heat oil in large pot. Add onions and saute for 2 minutes.

Add poblano, red chilis, and black pepper. Saute a few more minutes.

Add tomatoes and water. Simmer for about 20 minutes.

Add pureed beans, and stir in well. Let the soup cook another few minutes, and add salt to taste. (Note: the longer any soup sits before serving is better, the flavors become more complex. You can stop at this step and let your soup sit overnight in the refrigerator if you have time. I serve it pretty much immediately, and it's still good)

To serve: pile tortilla chips into a bowl. Add soup, then garnish with cilantro and chopped avocado. Buen Provecho!

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Comments

lunasea 1 month, 2 weeks ago said:
This sounds delicious - thanks so much! Can't wait to make some...and taste it. :)

mrgresch 1 month, 1 week ago said:
Sounds awesome. The first dish I can remember was my Grandmothers pinto bean soup with ham and tobasco and lots of hot peppers. Do you reccomend any type of dried red chilli? I have guajillo,d'arbol,ancho,cascabel. What type of chilli do you usually use/

verymarie 1 month ago said:
Chili de arbol! definativamente.

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