Sopa tarasca

Step 1: Toast 2 dried ancho chillies in a dry pan over a medium heat for 20 seconds a side, until soft and fragrant. Soak in hot water for 10 minutes.

Step 2: Roast 3 ripe tomatoes, ½ white onion and 2 garlic cloves in the same pan, turning, until blistered and soft, about 10 minutes. Peel the garlic.

Step 3: Blend the drained chillies, roasted vegetables, 1 ⅛ lb cooked pinto or flor de mayo beans and 300 ml of the 3 ¾ cups vegetable stock until very smooth.

Step 4: Heat 1 tbsp vegetable oil in a large pot over a medium-high heat. Pour in the purée and fry, stirring, for 5 minutes, until it darkens and thickens. Add the remaining stock, ½ tsp dried Mexican oregano and 1 tsp salt and simmer gently for 15 minutes.

Step 5: Meanwhile, heat ½ cup vegetable oil for frying in a frying pan over a medium-high heat and fry 6 corn tortillas in batches for 1–2 minutes, until golden and crisp. Drain on kitchen paper. Fry 1 dried pasilla or ancho chilli rings for 5 seconds, until they puff. Common mistake: frying the chilli longer; it burns in seconds.

Step 6: Taste the soup for salt; it should coat a spoon like single cream. Put a handful of tortilla strips in each bowl, ladle the hot soup over and top with ½ cup Mexican crema or soured cream, 2 ⅞ oz queso fresco and chilli rings.