Warm Your Soul: The Secret to Perfect Mexican Tarascan Soup
Ingredients:
- 3 Roma tomatoes
- 1/2 white onion
- 1 clove of garlic
- 4 dried Pasilla chiles
- 2 fried corn tortillas (whole)
- 1 corn tortilla cut into strips and fried (for serving)
- 1 cup of chicken broth
- 3/4 cup cooked beans
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1 tsp salt
- Fresh cheese (queso fresco), crumbled (for serving)
- Pasilla chile, cut into small fried strips (for serving)
Preparation:
- Hydrate Chiles: Soak the dried Pasilla chiles in hot water until soft (about 15-20 minutes). Drain the chiles.
- Fry Chiles: Lightly fry the drained chiles in a little oil for about one minute, being careful not to burn them, which would make them bitter. Set aside.
- In a blender, combine the Roma tomatoes, onion, garlic clove, the Pasilla chiles, the 2 whole fried tortillas, the oregano, cumin, black pepper, salt, chicken broth, and the cooked black beans.
- Blend until you obtain a smooth liquid base for the soup.
- In a medium pot, heat a small amount of oil. Pour the blended mixture through a sieve or fine-mesh strainer into the pot. Discard any remaining solids.
- Bring the soup to a simmer over medium heat and cook for about 5 to 7 minutes to allow the flavors to deepen.
- Serve the soup hot, accompanied by slices of fried Pasilla chile, crumbled fresh cheese (queso fresco), and the crispy fried tortilla strips.