Sopa Tarasca

I could not think of a greater pairing than black beans and chile ancho sauce. Beans, ancho sauce and dry roasted tomatoes yield this most delicious sopa tarasca(black bean soup). I typically try to have cooked beans available in my refrigerator or freezer at any given moment. I keep a good supply of dried chiles in my pantry since I use them so much in my cooking. This sopa tarasca reminds me of sopa azteca(tortilla soup). There are many similarities. They both include dried chiles, roasted tomatoes and fried tortilla strips. Anf they both have the same delicious garnishes. Oh, I am not complaining! I love beans and especially black bean soup. It may seem that we should be passed soup weather, but here in central New York you just never know. Eighty degrees one day, then 53 for the next three days, lol! I thoroughly enjoyed this traditional Mexican soup. You could certainly prepare it with pinto beans as well. I am already thinking of a salsa verde version with white beans! Can’t wait! #sopatarasca #mexicanfood

Sopa Tarasca

Yields 4-6 Servings

Ingredients

4 roma tomatoes
1/4 large white onion
2 cloves garlic, skins on
2 cups black beans with broth
1 cup chile ancho sauce, see link for recipe below
4 cups chicken broth
1 teaspoon dried epazote
1 teaspoon mexican oregano
salt and pepper, to taste

Tips~ If you have fresh epazote, you can add a small handful to the simmering soup. Do not blend it.

Garnish
Fried tortilla strips
Mexican crema
Cotija cheese, crumbled
fried pasilla chiles, crumbled, see link for recipe below
avocado
lime
cilantro

Tips~ The garnishes are all to taste

Directions

Add the tomatoes, onion and garlic, with skins on, to a comal or griddle. Heat to medium. Dry roast on the comal for 20-25 minutes, turning as needed. Remove the garlic after 15 minutes and set aside.

When the tomatoes and onion have blackened in most spots, transfer to a plate. Remove the skins from tomatoes and garlic. Add the tomato, garlic,onion and 1 cup of chicken broth to the blender. Season with 1/4 teaspoon of salt and 1/4 teaspoon pepper. Blend on high until smooth.

Preheat 2 tablespoons of oil to medium heat for a few minutes. Pour in the blended sauce and cook for 5-6 minutes.

Puree the black beans with chile ancho sauce, 3 cups broth, epazote and oregano. Season to taste, with salt and pepper. Blend on high until smooth.

Pour into simmering tomato sauce. Stir well to combine. Simmer for 15-20 minutes. Taste for salt and pepper. Ladle into bowls and garnish with tortilla strips, crema, queso cotija, cilantro, lime and avocado.