Sopa Tarasca
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.
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
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1 pound dried pinto beans, soaked overnight
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2 tablespoons neutral oil, such as canola or avocado
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1 ½ cups diced onions
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4 cloves garlic, minced
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2 teaspoons ground cumin
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1 teaspoon chili powder
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6 cups water
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3 dried ancho chiles (see Tip), stemmed and seeded
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1 (28 ounce) can whole tomatoes
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1 teaspoon salt
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¼ teaspoon ground pepper
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1 ripe avocado, sliced
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Crumbled queso fresco, lime wedges & tortilla chips for garnish
Method
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Drain and rinse beans.
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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 1 1/2 hours.
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Meanwhile, soak chiles in boiling water until the skins have softened, about 15 minutes. Drain and chop.
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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.
