Sopa Tarasca (Michoacán Bean and Tomato Soup)
Local name: Sopa tarasca
In short: Creamy blended pinto beans and roasted tomatoes in a mild broth, topped with crisp tortilla strips, pasilla chile, cheese and cream. It takes about 1 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Sopa tarasca takes its name from the Purépecha, also called Tarascan, people of Michoacán, and it is one of the state's best-known soups. Cooked pinto beans are blended with roasted tomato, garlic and onion into a smooth, rust-colored soup with a gentle earthiness. The finishing touches matter: crisp tortilla strips, ribbons of fried pasilla chile, crumbled cheese, crema and avocado. It is filling and inexpensive, and it tastes even better the next day.
Instructions
- Char the tomatoes, onion and unpeeled garlic in a dry skillet over medium-high heat for 8 to 10 minutes, turning, until blistered and soft. Peel the garlic.
- Blend the charred vegetables with the beans and 250 ml (1 cup) of the stock until completely smooth.
- Heat 2 tbsp oil in a large pot over medium heat. Pour in the puree, which will spatter, and cook for 8 minutes, stirring often, until it darkens and thickens.
- Add the remaining stock and the epazote, if using. Simmer gently for 20 minutes. Thin with water if it is thicker than heavy cream, then season with the salt.
- While the soup simmers, heat the frying oil to 180°C (350°F). Fry the tortilla strips in batches for 1 to 2 minutes until crisp, then drain on paper towels.
- Fry the pasilla strips for 5 to 10 seconds only, until crisp, since they burn fast. Drain.
- Ladle the soup into bowls and top with tortilla strips, chile ribbons, cheese, crema and avocado. Serve with lime wedges.
Tips
- Short on time? Use canned pinto beans, drained and rinsed, and vegetable stock. The soup tastes almost as good as with beans you cooked yourself.
- No dried pasilla chiles? Stir 1 tsp of ground ancho chile into the soup and garnish with crushed tortilla chips instead.
Questions and answers
Where does sopa tarasca come from?
It comes from Michoacán, in west-central Mexico, and is named after the Tarascan, or Purépecha, people who live there. It is a staple on restaurant menus in the state.
Can sopa tarasca be made vegan?
Yes. The soup base is already vegan with vegetable stock. Leave off the crema and cheese and use plenty of avocado and fried chile ribbons instead.
Can I freeze the soup?
Yes. Freeze the soup without garnishes for up to 3 months, thaw it overnight and reheat gently, thinning with water if needed. Fry the toppings fresh.
How long does it take to make Sopa Tarasca (Michoacán Bean and Tomato Soup)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Sopa Tarasca (Michoacán Bean and Tomato Soup)?
About 420 kcal per serving, with 15 g of protein, 42 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 42 g |
| Fat | 22 g |
| Fiber | 12 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
