Sopa Tarasca
Sopa Tarasca is a soul-warming classic from Michoacán, a place where the Tarascos or Purépechas lived. Made with beans, tomatoes, chillies & topped with crispy tortilla strips, queso fresco & crema… this is comfort food, a la Mexicana.
SPICINESS
SERVES
4
COOKING TIME
Overnight + 2 hours 30 minutes
Ingredients
- 8 La Tortillería corn tortillas
- 1 cup dry black beans
- 3 ancho chillies
- 4 tomatoes
- 1 garlic clove
- ½ white or brown onion
- 1 cup chicken stock
- 2 bay leaves
- 150 g crumbly white cheese, like mature feta or pecorino
- Mexican cream, to taste
- Vegetable oil
- Salt & pepper to taste
Cooking Instructions
- Soak the black beans in ½ litre of water & let them rest overnight or for a minimum of 4 hours.
- Drain the water from the beans & put in a saucepan with ½ little of water & bring to boil. Once it is boiling add ¼ onion & salt. Reduce the heat to low flame & cook for at least 2 hours or until soft.
- Hydrate 2 ancho chillies without the seeds in boiling water for about 10 minutes. Char the tomatoes, garlic & ¼ onion in a hot pan. Blend all together with the chicken stock. Pour the salsa on a saucepan with a little bit of oil at low heat.
- Blend the beans with a little bit of the water that you use to cook it, salt & pepper to taste, then add the mixture to the salsa along with bay leaves, stir & cook for 5 more minutes.
- Cut the tortillas & the remaining ancho chilli into stripes. In a frying pan, heat enough oil to fry the tortillas, then put them in a bowl on top of a paper towel. Use the oil left on the frying pan to lightly brush the chilli.
- Remove the bay leaves & serve the salsa in a bowl, add the tortilla & chilli stripes, crumbled cheese, & cream to taste.
¡Buen provecho!
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