It is Monday, after a nice relaxing weekend I finally sit down to write some of the recipes I have done last week, but I haven’t found the time to share them with you. Today I am sharing this lovely soup from the state of Michoacan, it is called “Sopa Tarasca” (Tarasca Soup), it was created by Don Felipe Oseguera in 1966, when he opened his restaurant in Michoacan, he wanted to make a very special menu and this soup was created by him and his family and because they were talking about Janitzio, a town in Michoacan and people from there are called “tarascos”, that is why they gave this name to this beautiful and delicious soup.
The main ingredients for this soup are the ancho chillies, beans and tomatoes, all this ingredients give this soup a wonderful taste, perfect for a winter day like today, it is so easy to make that it won’t take you long to prepare it and enjoy it. Traditionally this soup has to look a bit more red than the one I made, because of the tomatoes, but I love ancho chillies, so I decided to use two, so that is why my soup looks a bit brown.
Michoacan is a lovely state in western Mexico, the most famous town I think is Patzcuaro, famous for its lake and the fishermen that has a special way to catch fish, if you ever have the opportunity to visit Mexico, I highly recommend you to visit Michoacan.
Prep 10 min
Cook 30 min
- 1 Kg fresh tomatoes cut in chunks
- 1 onion peeled and chopped
- 2 cloves garlic peeled
- 1 cup black or pinto beans
- 1 dried ancho chilli cleaned and deseeded
- 1 corn tortilla slightly fried and cut
- 1 tbsp marjoram
- 1 tbsp thyme
- 1 tbsp dried epazote or fresh if you have
- 1 tbsp dried oregano
- 2 bayleaves
- salt and pepper to taste
- 2 pints chicken or vegetable stock
- 2 tbsp rapeseed or vegetable oil
- Fresh or feta cheese
- Fried tortillas cut in julienne
- Fried ancho chilli strings
- In a large casserole dish heat the oil and add the onion and garlic, once the onion has been fried for 3-5 min add the tomatoes and cook for 10 min.
- In the meantime, put the dried ancho chillie in hot boiling water for 5 min to soften, then put it in a blender together with the beans, fried tortilla, some of the chicken stock and blend until getting a nice smooth sauce and reserve.
- Do the same with the tomatoes, onion and garlic, once everything is blended, put all the ingredients back to the casserole, add the rest of the stock and make a bouquet garni with all the herbs and add it to the soup.
- Cook for 15 min. Check the seasoning before turning the heating off.
- Serve with fresh or feta cheese, fried tortilla and ancho chillli cut in julienne and enjoy it with some warm corn tortillas and fresh avocado slices.