Mexican cuisine · Soups & Stews

Sopa Tarasca

Velvety bean and tomato soup from Michoacán with pasilla chili, topped with crispy tortilla strips and queso fresco.

Ingredients · for 4 servings

• 400 g black beans (canned)
• 500 g tomatoes
• 1 white onion
• 3 garlic cloves
• 2 dried pasilla chilis
• 600 ml vegetable broth
• 6 corn tortillas
• 150 g queso fresco (or mild feta)
• 150 g crème fraîche
• 1 avocado
• 5 tbsp oil
• Salt, pepper

Instructions

1. Stem and seed the pasilla chilis and toast in a dry pan for 30 sec per side until fragrant; soak half in 15 min hot water and cut the other half into thin rings.
2. Halve the tomatoes and char them with the quartered onion and garlic in the same pan over high heat for 8–10 min until blistered black all over.
3. Blend the charred vegetables with the drained beans and the soaked chilis until smooth, and pass through a coarse sieve into a pot.
4. Pour in the vegetable broth and simmer uncovered over medium heat for 15 min until the soup is silky and coats the back of a spoon; season with salt and pepper.
5. Cut the tortillas into 5 mm strips and fry in batches in hot oil for 2 min until golden, then drain on paper towels.
6. Ladle the soup into bowls, top with tortilla strips, diced avocado, crumbled queso fresco, a dollop of crème fraîche and the chili rings, and serve immediately.