Photograph of the finished Sopa tarasca

Mexico · Súp đậu kem kiểu Tarasca Michoacán

Sopa tarasca

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pinto beans Pinto beans 240 g
  • Photograph of Tomato Tomato 480 g
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Tortilla Tortilla 4
  • Photograph of Sour cream Sour cream 80 ml
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 80 g
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chicken broth Chicken broth 1 l
  • Photograph of Oil Oil 60 ml
  • Photograph of Avocado Avocado 1

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.

Start cooking