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Sopa tarasca
Bean and tomato soup
Pátzcuaro's bean and tomato soup with ancho chilli, tortilla strips and cream
Named after the Tarascan (Purépecha) people of Michoacán, sopa tarasca is the soup served in the restaurants around the plazas of Pátzcuaro and Morelia, especially on cool highland evenings. It is a smooth, brick-red purée of beans, tomato and ancho chilli, poured over crisp tortilla strips and finished with cream, fresh cheese and fried chilli rings. Some versions use chicken stock; this one uses vegetable stock and loses nothing. Fresh cheese may be made with animal rennet, so use a vegetarian one if needed. Chef's tip: fry the blended soup base in hot oil before adding the stock; it cooks out the raw tomato taste and deepens the colour.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
- 2 dried ancho chilliesstems and seeds removed
- 1 ⅛ lb cooked pinto or flor de mayo beansdrained
- 3 ¾ cups vegetable stock
- 1 tbsp vegetable oil
- ½ tsp dried Mexican oregano
- 1 tsp salt
To serve
- 6 corn tortillascut into thin strips
- ½ cup vegetable oil for frying
- 2 ⅞ oz queso frescocubed, or a vegetarian fresh cheese
- 1 dried pasilla or ancho chilli (optional)cut into rings
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Method
0/6 doneStep 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.
11 minStep 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.
10 minStep 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.
2 minStep 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.
20 minStep 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.
8 minStep 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.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 15 g
- Carbs
- 46 g
- Fat
- 21 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sopa tarasca take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
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