Recipe

Sopa Tarasca Recipe

	Melsmex / All my dishes 1 year, 5 months ago This recipe was given to me by my sister-in-law, Elsy Miguel de la Pena. She lives in Morelia, Michoacan, and this dish is from that region. Prep:30m Cook:45m Servings:6	Melsmex
	beans mexican

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Ingredients

12 corn tortillas

1 pound pinto beans -- cooked

5 plum tomatoes

2 cloves garlic -- peeled

3 chile pasilla

6 ounces crème fraiche

corn oil

10 cups pinto bean broth

1 large onion

6 cups chicken broth, strong

6 ounces queso fresco or feta

salt

Directions

Puree the beans in a blender or food processor with a little broth. Puree tomatoes, onion, and garlic in same manner. Add to the bean mixture. Add remaining broth. Let simmer 20 minutes. Stem the chiles and remove seeds, then tear into several pieces. Toast them on a griddle on both sides for a few minutes. Cut the tortillas into strips and fry in the corn oil until crisp. To assemble, place a few strips of tortillas in a soup bowl, add broth. Top with a piece of chile, some cheese, and a dollop of crème fraiche.

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