Sopa Tarasca
From melsmex 19 years ago
- 45 minutes to make
- Serves 6
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.
Ingredients
- 12 corn tortillas shopping list
- 1 pound pinto beans -- cooked shopping list
- 5 plum tomatoes shopping list
- 2 cloves garlic -- peeled shopping list
- 3 chile pasilla shopping list
- 6 ounces crème fraiche shopping list
- corn oil shopping list
- 10 cups pinto bean broth shopping list
- 1 large onion shopping list
- 6 cups chicken broth, strong shopping list
- 6 ounces queso fresco or feta shopping list
- salt shopping list
How to make it
- 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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