Sopa Tarasca
The main ingredient in this Tarascan soup is home-cooked beans, to which some tomatoes and chilies are added for taste. I’ve included this soup recipe since it’s simple to prepare, uses classic ingredients, and is a hit with everyone. Despite its simplicity, this soup is among the best in the Michoacan region. There are various variations of this soup in Patzcuaro, and each cook seems to think they have the “original.” After doing some research, I’m not sure who created the authoritative version, but I can guarantee you that the native Purepecha people have been making bean soup of some kind for a very long time. I am certain that this soup will add warmth to your dinner table on any given evening.
Sopa Tarasca Ingredients
- 3 tablespoons safflower oil
- 2 pasilla chiles, deveined and deseeded, cut into rings
- 1 guajillo chile, deseeded, leave in one piece
- 3 roasted tomatoes
- ½ white onion, diced
- 2 cloves garlic
- 1 cup bean broth from your cooked beans
- 1 cup cooked beans
- ¼ teaspoon marjoram
- 5 cups chicken stock
- 2 to 4 fresh epazote sprigs
Add fried tortilla strips, avocado, fried pasilla chiles, crème Mexicana, queso fresco, or quesillo as garnish.
The best beans are bayo or Rosamorada; if those aren’t available, try pinto. Always use home-cooked beans for optimal results.
How To Make Sopa Tarasca
- Heat the oil in a big pot, then the pasilla and guajillo chilies and cook until the peppers color. Remove and place aside. Half of the fried pasilla rings should be set aside for garnish.
- Saute the garlic and onion in the same pot with the leftover oil until they turn golden brown. Include the tomatoes. Mash the tomatoes as you saute the mixture for two to three minutes. Next, add the chicken stock, beans, bean broth, epazote, marjoram, half of the fried pasilla, and fried guajillo. Simmer for fifteen minutes.
- Next, use a blender, food processor, or immersion blender to purée the soup. Return the soup to the pot and simmer over low heat until it becomes creamy, about 10 minutes. Garnish and serve warm.
Notes: This soup need to be light and creamy. Add a little water or additional chicken stock if it’s too thick. The best way to make it is using homemade beans. If you prefer to use canned beans, rinse them thoroughly and throw away the liquid that comes with them because it will add too much salt to the soup. Use one cup of water in place of this leftover broth.
