Tarascan Bean Soup Recipes

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MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)



Mexican Bean and Tortilla Soup (Sopa Tarasca) image

It's not possible to get tired of this traditional recipe for Mexican bean and tortilla soup, or sopa tarasca, from the state of Michoacan. Besides delicious, it is easy, fast, and economical.

Provided by Ainé

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

3 tablespoons vegetable oil, divided
2 pasilla chile peppers - stems, seeds, and veins removed
4 (6 inch) corn tortillas, cut into thin strips
1 Roma tomato
2 serrano peppers, or to taste
1 cup water
½ small onion, sliced
4 cups black beans, with liquid
1 pinch ground dried oregano
salt to taste
3 tablespoons grated Cotija cheese, or to taste

Steps:

  • Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
  • Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
  • Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
  • Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

Nutrition Facts : Calories 425.2 calories, Carbohydrate 55.4 g, Cholesterol 11.2 mg, Fat 15.5 g, Fiber 19.7 g, Protein 19 g, SaturatedFat 3.9 g, Sodium 1098.7 mg, Sugar 1.1 g

TARASCAN SOUP



Tarascan Soup image

Make and share this Tarascan Soup recipe from Food.com.

Provided by Mexi-Rosie

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb cooked beans
1/2 cup dried crunchy pork rind, broken up in small pieces (chicharron)
1 cup canned corn niblet
1 cup canned or bottled chopped cactus leaves (nopales)
3 tablespoons diced onions
3 tablespoons cooking oil
2 serrano chilies, finely diced
salt

Steps:

  • Sautee onion, and add the nopales and corn niblets.
  • Add cooked beans.
  • Season with salt to taste.
  • When this mixture starts to boil add the chicharron and the diced chili.
  • Soup should not be too thin.

Nutrition Facts : Calories 85, Fat 7.1, SaturatedFat 0.9, Sodium 88.6, Carbohydrate 5.7, Fiber 0.7, Sugar 0.9, Protein 0.8

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