Tarascan Bean Soup Food

TARASCAN SOUP

Steps:

• Sautee onion, and add the nopales and corn niblets.
• Add cooked beans.
• Season with salt to taste.
• When this mixture starts to boil add the chicharron and the diced chili.
• Soup should not be too thin.

MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)

Steps:

• 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.

TARASCAN BEAN SOUP

Steps:

• 1. Sort the beans and remove any debris. Rinse in a strainer and put the beans into a large saucepan with the oregano and bay leaves. Add water to about 2 inches above the level of the beans. Bring to a boil, uncovered, then reduce heat, cover, and simmer until the beans are tender and the broth thickens, about 1 1/2 to 2 hours. Stir the beans occasionally, and add more water if needed. When the beans are tender, add 1 teaspoon of the salt. Reserve off heat. 2. Preheat the oven to 450°. Put the tomatoes in a foil-lined pie plate and roast in the oven until the skins are lightly charred and the tomatoes are soft and wrinkled, 25 to 30 minutes. Meanwhile, soak the chiles in hot water 30 minutes. 3. While the tomatoes roast and the chiles soak, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring, 3 minutes. Reduce the heat to low, cover, and cook the onion and garlic until golden. 4. Drain the chiles and discard the water. In a blender, purée the cooked beans, tomatoes, chiles, onions, and garlic, in batches until smooth. Return the purée to the saucepan, and stir in the chicken broth. Bring the soup to a boil, uncovered, over medium heat, and cook, stirring frequently, about 5 minutes. Adjust seasoning. 5. Prepare the garnish: Heat 1 inch of oil in a small skillet. Fry tortillas until crisp transfer them to a plate, then fry chiles 3 to 4 seconds. Serve the soup topped with crisp tortilla strips, fried chile strips, and the cheese.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.