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Sopa Tarasca

Course Soup
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 4 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 above
  • 4 cups chicken broth
  • 1 teaspoon dried epazote
  • 1 teaspoon mexican oregano
  • salt and pepper to taste
  • Garnish
  • Fried tortilla strips
  • Mexican crema
  • Cotija cheese crumbled
  • fried pasilla chiles crumbled, see link for recipe above
  • avocado
  • lime
  • cilantro

Instructions

  • 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.

Notes

Tips~ If you have fresh epazote you can add a small handful to the simmering soup. Do not blend it. If you are in a hurry, after removing the stems and seeds, you can simply soften two large chile ancho pods in simmering water for 10 minutes. Blend with just enough water to make a sauce. Season, to taste, with salt, pepper, granulated garlic and oregano.