📝 About This Recipe
Hailing from the lush highlands of Pátzcuaro, Sopa Tarasca is a soulful blend of smoky dried chilies, creamy pinto beans, and roasted tomatoes. Unlike the more common tortilla soup, this Purépecha-inspired classic features a rich, blended base that offers a unique depth of flavor and a silky texture. It is a comforting masterpiece that perfectly balances the earthiness of the beans with the bright acidity of Mexican crema and the crunch of golden tortilla strips.
🥗 Ingredients
The Soup Base
- 3 cups Pinto beans (cooked, with 1 cup of their cooking liquid)
- 4 large Roma tomatoes (roasted until charred)
- 1/2 piece White onion (roughly chopped and roasted)
- 3 pieces Garlic cloves (roasted in skins, then peeled)
- 2 pieces Ancho chili (stemmed, seeded, and lightly toasted)
- 4 cups Chicken or vegetable broth (low sodium preferred)
- 2 tablespoons Vegetable oil or Lard (lard provides a more traditional flavor)
- to taste Salt and black pepper
The Garnishes
- 8 pieces Corn tortillas (cut into thin strips and fried until crisp)
- 1 piece Ancho chili (cut into thin rings and flash-fried)
- 1/2 cup Mexican Crema (or sour cream thinned with a little milk)
- 1/2 cup Queso Fresco or Cotija (crumbled)
- 1 large Avocado (diced into small cubes)
- 1 sprig Epazote or Cilantro (epazote is traditional for the simmer)
👨🍳 Instructions
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1
Place the tomatoes, onion, and garlic on a comal or cast-iron skillet over medium-high heat. Roast until the vegetables are charred and softened, about 10-12 minutes.
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2
While the vegetables roast, toast the two ancho chilies in a dry pan for 30 seconds per side until fragrant but not burnt. Soak them in 1 cup of hot water for 10 minutes to soften.
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3
In a high-speed blender, combine the roasted tomatoes, onion, peeled garlic, the soaked ancho chilies (discard soaking water), the cooked pinto beans, and 1 cup of the bean cooking liquid.
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4
Blend on high until the mixture is completely smooth and velvety. If the mixture is too thick to move, add a splash of the broth.
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5
Heat 2 tablespoons of oil or lard in a large heavy-bottomed pot or Dutch oven over medium heat.
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6
Carefully pour the bean and tomato purée into the hot oil. It may splatter, so be ready to stir. This 'searing' of the sauce is crucial for developing deep flavor.
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7
Cook the purée, stirring constantly, for about 5 minutes until it thickens slightly and the color darkens.
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8
Stir in the 4 cups of broth and the sprig of epazote. Bring the soup to a gentle boil, then reduce heat to low.
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9
Simmer the soup partially covered for 20-25 minutes. The flavors should meld and the consistency should be thick enough to coat the back of a spoon.
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10
While the soup simmers, fry the tortilla strips and the ancho chili rings in a small amount of oil until crisp. Drain on paper towels.
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11
Remove the epazote sprig from the soup. Taste and season with salt and black pepper as needed.
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12
Ladle the hot soup into deep bowls. Immediately top with a handful of crispy tortilla strips, a drizzle of crema, crumbled cheese, avocado cubes, and a few fried chili rings.
💡 Chef's Tips
For the most authentic flavor, use home-cooked beans rather than canned; the bean broth adds essential body. Do not skip roasting the vegetables; that charred flavor is the 'secret' to a professional-tasting Sopa Tarasca. If the soup is too thick after simmering, whisk in a little more warm broth until you reach your desired consistency. When frying the chili rings for garnish, only leave them in the oil for 5-10 seconds; they turn bitter very quickly if overcooked. If you cannot find epazote, substitute with a small handful of fresh cilantro added at the very end of cooking.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a glass of tart Hibiscus Agua Fresca (Jamaica). Serve with warm, thick corn gorditas on the side for dipping. A side of lime wedges is essential for those who like a bright, citrusy finish to cut through the richness. Follow this hearty soup with a light dessert like lime sorbet or flan to balance the meal.