SOPA TARASCA

Warm Your Soul: The Secret to Perfect Mexican Tarascan Soup

Ingredients:

• 3 Roma tomatoes
• 1/2 white onion
• 1 clove of garlic
• 4 dried Pasilla chiles
• 2 fried corn tortillas (whole)
• 1 corn tortilla cut into strips and fried (for serving)
• 1 cup of chicken broth 
• 3/4 cup cooked beans
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1 tsp salt
• Fresh cheese (queso fresco), crumbled (for serving)
• Pasilla chile, cut into small fried strips (for serving)

Preparation:

1. Hydrate Chiles: Soak the dried Pasilla chiles in hot water until soft (about 15-20 minutes). Drain the chiles.
2. Fry Chiles: Lightly fry the drained chiles in a little oil for about one minute, being careful not to burn them, which would make them bitter. Set aside.
3. In a blender, combine the Roma tomatoes, onion, garlic clove, the Pasilla chiles, the 2 whole fried tortillas, the oregano, cumin, black pepper, salt, chicken broth, and the cooked black beans.
4. Blend until you obtain a smooth liquid base for the soup.
5. In a medium pot, heat a small amount of oil. Pour the blended mixture through a sieve or fine-mesh strainer into the pot. Discard any remaining solids.
6. Bring the soup to a simmer over medium heat and cook for about 5 to 7 minutes to allow the flavors to deepen.
7. Serve the soup hot, accompanied by slices of fried Pasilla chile, crumbled fresh cheese (queso fresco), and the crispy fried tortilla strips.