Mexican Bean and Tortilla Soup (Sopa Tarasca) recipe
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Ingredients
- 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
Nutrition Info
- 425.2 caloriescarbohydrate: 55.4 gcholesterol: 11.2 mgfat: 15.5 gfiber: 19.7 gprotein: 19 gsaturatedFat: 3.9 gservingSize: -sodium: 1098.7 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Mexican Bean and Tortilla Soup (Sopa Tarasca)
Directions
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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.