Sopa Tarasca (Michoacán Tarascan Bean Soup)

Name: Sopa Tarasca (Michoacán Tarascan Bean Soup)
Cuisine: Mexico
Ingredients: 300g soaked overnight Dried pinto or peruano beans; 3 tbsp Lard or oil; 1 large chopped Onion; 4 minced Garlic cloves; 3 seeded toasted Ancho chiles; 4 roasted Tomatoes; 1.5 liters Chicken or vegetable broth; fried crisp for topping Corn tortilla strips; 1 fried crisp for garnish Pasilla chile; generous drizzle Crema mexicana; crumbled Queso fresco or cotija; optional Avocado slices; optional flavor Epazote sprig

A recipe from Mexico.

🇲🇽 MexicoregionalmichoacansoupvegetarianOptionglutenFreenutFreesoyFree

Sopa Tarasca (Michoacán Tarascan Bean Soup)

Nutrition (per serving)

500Calories

20 gProtein

12 gSugar

1100 mgSalt

Ingredients

300g soaked overnight Dried pinto or peruano beans
3 tbsp Lard or oil
1 large chopped Onion
4 minced Garlic cloves
3 seeded toasted Ancho chiles
4 roasted Tomatoes
1.5 liters Chicken or vegetable broth
fried crisp for topping Corn tortilla strips
1 fried crisp for garnish Pasilla chile
generous drizzle Crema mexicana
crumbled Queso fresco or cotija
optional Avocado slices
optional flavor Epazote sprig

Method

Cook beans: Drain soaked beans, cover with fresh water, simmer with half onion and epazote until very tender, about 1.5-2 hours; reserve cooking liquid.
Prepare chile base: Toast ancho chiles lightly, soak in hot water 20 minutes, blend smooth with roasted tomatoes, garlic, and a ladle of bean liquid.
Fry base: Heat lard in large pot, fry remaining onion until golden, add blended chile-tomato mixture, fry 10 minutes until thickened and color deepens.
Combine soup: Add cooked beans with their liquid and broth to pot, simmer 20 minutes; blend partially with immersion blender for creamy yet chunky texture (traditional is slightly rustic).
Adjust seasoning: Salt to taste, keep warm.
Prepare garnishes: Fry tortilla strips crisp, fry whole pasilla until crisp and blackish.
Serve: Ladle hot soup into bowls, drizzle crema in circles, crumble queso generously, pile tortilla strips, crown with fried pasilla pieces, add avocado if desired.
Purepecha-inspired Michoacán comfort soup – creamy beans with smoky depth.