Sopa Tarasca Tomato And Bean Tortilla Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Sopa Tarasca is a popular soup in Michoacan, Mexico. Here's my spin. If you have oaxaca cheese, and you aren't a vegan, dump some in before you serve this soup. This soup is prepared, then served over crispy fresh fried strips of tortilla. Ingredients:
tortilla strips |
6 corn tortillas |
vegetable oil, for frying |
soup |
2 c. dried pinto beans |
2 t olive oil |
1 medium onion, diced |
1 poblano pepper, diced |
2-4 dried red chilis, sliced open |
10 black pepper corns, crushed |
1 can crushed tomatoes |
4 c. water |
1 handful cilantro |
1 avocado, cut into cubes (optional) |
salt, to taste |
Directions:
1. Tortilla strips:
2. Slice the tortillas into one inch wide strips
3. Fry tortillas in vegetable oil for about 5-10 minutes. Pay attention to the color of the tortillas - they will turn golden when they are done. You can also make tortilla chips this way!
4. When the strips are golden, remove from oil and place on paper towels to drain. Salt lightly.
5. Soup:
6. cook pinto beans. Puree, and set aside.
7. Heat oil in large pot. Add onions and saute for 2 minutes.
8. Add poblano, red chilis, and black pepper. Saute a few more minutes.
9. Add tomatoes and water. Simmer for about 20 minutes.
10. Add pureed beans, and stir in well. Let the soup cook another few minutes, and add salt to taste. (Note: the longer any soup sits before serving is better, the flavors become more complex. You can stop at this step and let your soup sit overnight in the refrigerator if you have time. I serve it pretty much immediately, and it's still good)
11. To serve: pile tortilla chips into a bowl. Add soup, then garnish with cilantro and chopped avocado. Buen Provecho!
|
|