Sopa tarasca

Method

1. 1 Simmer pinto beans with onions and garlic for 1 hour and 30 minutes until tender.
2. 2 Grill the tomatoes, onions, and garlic in a cast iron skillet for 8 minutes until fragrant.
3. 3 Blend the beans, roasted vegetables, and some chicken broth until smooth.
4. 4 Simmer the mixture with oil for 15 minutes, add broth until it's thin enough, then season with salt.
5. 5 Slice the tortillas into strips and fry until crispy for 2 minutes, then quickly fry the dried chilies and drain off the excess oil.
6. 6 Ladle the soup into a bowl, then sprinkle with tortilla strips, dried chili peppers, sour cream, fresh cheese, and avocado.

With an appliance

• Pressure cooker 40 min

  Replace step 1: simmer the soaked pinto beans with onion and garlic under high pressure for 22 minutes, then release the pressure naturally for 12 minutes. Reserve the bean water for blending in step 3, and fry the tortillas in step 5 separately until crispy.