The Tarascan Soup (Sopa Tarasca)
The origin of the Tarascan soup derives from the Purepecha soup, to which were added red tomatoes and the chile pasilla; today this soup is one of the popular Mexican dishes served everywhere in the country. The Tarascan soup was originally created by the indigenous Purepecha people in Michoacan; it is rich in nutrients and inexpensive to make.
Accordingly, the spanish name Tarascan refers to something from the Purepecha people in the Michoacán state.
You will notice that the Tarascan soup recipe is very similar to some tortilla soups, the difference should be perceivable in the taste and consistency with the beans and subtle added aroma of the epazote.
The Tarascan Soup
Ingredients for 4 guests:
* 2 cups dry pinto beans
* 4 tomatoes
* 5 garlic cloves
* 1 yellow onion
* 1/2 onion
* 1 teaspoon salt
* 1 teaspoon cumin
* 1 tablespoon chicken bouillon powder
* 1 tablespoon oil
* 3 pasilla chiles
* 1 queso de aro (can be substituted with low sodium feta cheese), crumbled
* 1 cup sour cream
* 6 corn tortillas
* 1 tablespoon chopped epazote
Preparation:
1) Bring some water to a boil in a saucepan, cook the pinto beans as usual, with 1 unpeeled clove garlic, 1/2 onion and salt.
2) In a skillet roast the garlic cloves, the onion and tomatoes. Once roasted, put them in the blender, add the bouillon powder, the cumin and a little of the water you used to cook the beans, then blend to liquefy.
3) Pour the mixture in a hot pan with a bit oil, separately blend the beans with the epazote, and pour the liquefied beans to the tomato mixture.
4) Slice the tortillas and the pasilla chiles into thin strips; then In a skillet with hot oil, fry the tortillas strips until crispy first then fry the chiles.
5) To serve, ladle enough Tarascan soup in a bowl, pour a little bit cream in, then garnish with tortillas, chiles and sprinkle some crumbled cheese over. A few slices of avocado can be added also to give some color and flavor to this delicious mexican tarascan soup…
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