Sopa Tarasca (Sopa tarasca)
Overview
Sopa tarasca is a smooth bean and tomato soup from the state of Michoacán. Cooked beans are blended with tomatoes, onion, garlic and dried ancho or pasilla chilli and simmered until thick and deep red-brown. It is served topped with crisp strips of fried tortilla, strips of fried chilli, crumbled cheese, a swirl of cream and sometimes avocado. The soup has a rich, smoky flavour from the dried chillies and an earthy taste from the beans. It is often served as a starter at family meals and in restaurants throughout Michoacán and other parts of Mexico.
History
The name comes from the Tarascans, as the Spanish called the Purépecha people of Michoacán. The soup is a speciality of Pátzcuaro and Morelia, and it is related to tortilla soup from central Mexico but has a bean base. Recipes vary between families, and some use only tomatoes and chillies without beans. It is now served in restaurants across Mexico and is a popular dish for visitors to Michoacán.
Main ingredients
Beans, tomatoes, ancho chilli, fried tortilla strips, cheese, cream. The soup is built on bean broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Bean soups · Tomato soups · Cheese soups · More soups from Mexico
Recipe outline serves 4 · ~45 min
Ingredients
- 500 g cooked pinto or bayo beans with their liquid
- 3 tomatoes, 1/2 onion, 2 garlic cloves
- 2 ancho chillies, toasted and soaked
- 750 ml vegetable stock
- 4 corn tortillas, cut into strips and fried
- queso fresco or cotija, Mexican crema
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Blend the beans, tomatoes, onion, garlic and chillies until smooth.
- Fry the purée in a little oil for 5 minutes.
- Add the stock and simmer for 20 minutes.
- Serve topped with tortilla strips, cheese and cream.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
