Recipe Image

Sopa Tarasca

  • 30 m
  • 7 h 45 m
Lisa Holderness Brown
“This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos—or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.”

Ingredients

    • 1 pound dried pinto beans, soaked overnight
    • 2 tablespoons canola oil
    • 1½ cups diced onions
    • 4 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 1 teaspoon chili powder
    • 6 cups water
    • 3 dried ancho chiles (see Tip), stemmed and seeded
    • 1 (28 ounce) can whole tomatoes
    • 1 teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 ripe avocado, sliced
    • Crumbled queso fresco, lime wedges & tortilla chips for garnish

Directions

  • 1 Drain and rinse beans.
  • 2 Heat oil in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until tender, 3 to 5 minutes. Add garlic, cumin and chili powder; cook, stirring, for 30 seconds. Add the drained beans and water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the beans are tender, 1 to 1½ hours.
  • 3 Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.
  • 4 Add the chiles, tomatoes and their juice, salt and pepper to the beans. Puree the soup in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Serve topped with avocado and garnished with queso fresco, limes and tortilla chips, if desired.
  • Tip: Ancho chiles are dried poblanos—the glossy, dark green chiles traditionally used in chiles rellenos. Anchos have a fruity, moderately spicy and slightly smoky flavor.
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