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Mexican Bean and Tortilla Soup (Sopa Tarasca)
Mexican Bean and Tortilla Soup (Sopa Tarasca)
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Satisfy vegetarians with a flavorful Mexican bean and tortilla soup boasting roasted tomatoes, pasilla chiles, and serrano peppers.
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
  • 0.5 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
Instructions:
  • In a skillet over medium-low heat, warm 2 tablespoons of oil. Cook pasilla chiles until lightly browned, about 1 to 2 minutes, ensuring not to burn them. Transfer chiles to a plate. Turn up the heat to medium-high; fry tortillas in the flavorful oil until crunchy and golden brown, approximately 3 minutes. Remove tortillas from the skillet.
  • In a skillet over medium-high heat, char tomato and serrano peppers until skin is charred and flesh is soft, for about 8 to 12 minutes, turning occasionally. Cool slightly, peel tomatoes, and blend with serrano peppers until smooth, adding water as needed.
  • In a saucepan over medium heat, heat the remaining 1 tablespoon of oil. Sauté the onion until translucent, about 5 minutes. Add the tomato mixture and simmer until thickened, about 5 minutes.
  • Blend beans until creamy. Stir into the saucepan with tomatoes. Season with oregano and salt. Simmer for 5 minutes. Top with toasted pasilla chile, tortilla strips, and Cotija cheese before serving.

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