Entree: Mexico – Michoacan – Sopa Tarasca (Tarasca Soup)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) vegetable oil, divided
- 4 medium roma tomatoes, about 1 lb (450 g)
- 2 dried pasilla chiles, stems and seeds removed (about 10–12 g)
- 1 medium white onion, about 6 oz (170 g), divided (half for soup, half for frying)
- 3 garlic cloves (9 g)
- 4 cups (880 g) cooked pinto beans (or black beans), drained if canned
- 4 cups (960 ml) low-sodium chicken broth or vegetable broth
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 6 corn tortillas, cut into 1/4-inch (6 mm) strips
- 1/2 cup (120 ml) neutral oil for frying (vegetable or canola)
- 2 ripe avocados, sliced
- 4 oz (115 g) queso fresco or queso panela, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream (optional)
- 1/4 cup (10 g) fresh cilantro, chopped
- Lime wedges, for serving

Instructions

Short Description:
Hearty Michoacan-style Sopa Tarasca is a velvety puree of beans, roasted tomatoes and rehydrated pasilla chiles, finished with fried corn tortilla strips, avocado and crumbled cheese for a complete, satisfying main-course soup.

Regional Notes:
This Michoacan version relies on pureed cooked pinto (or black) beans combined with roasted tomato and pasilla chile for a smoky, earthy base. It is served as a substantial entree and dressed with crisp fried tortilla strips, avocado slices and queso fresco—classic garnishes in the Tarasca tradition of Western Mexico.

1. Roast the tomatoes: place tomatoes on a baking sheet and broil or roast at high heat until skins are charred and soft, about 8–12 minutes, turning once. Let cool slightly.
2. Rehydrate pasilla chiles: toast chiles briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Place in a bowl and cover with 1 cup (240 ml) hot water; let sit 15 minutes, then drain, reserving a little soaking liquid.
3. Make the chile-tomato puree: in a blender, combine roasted tomatoes, rehydrated pasillas, 1/2 of the onion (roughly chopped), garlic, and 1/4 cup (60 ml) of the soaking liquid or broth. Puree until very smooth. Pass through a fine-mesh sieve into a bowl if you prefer an extra-smooth texture.
4. Sauté the base: heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the remaining chopped onion and cook until translucent, 4–5 minutes. Add the tomato-chile puree and cook, stirring, 3–4 minutes to deepen flavor.
5. Add beans and broth: stir in the cooked beans, 3 cups (720 ml) of broth (reserve remaining broth to adjust consistency), ground cumin, salt and pepper. Bring to a simmer, reduce heat to low, and simmer uncovered 15–20 minutes to meld flavors.
6. Puree the soup: using an immersion blender, puree the soup in the pot until smooth but still a little textured; or working in batches, carefully blend in a blender until velvety. If too thick, add reserved broth to reach desired consistency (sopa tarasca should be thick but spoonable).
7. Fry tortilla strips: while soup simmers, heat 1/2 cup (120 ml) neutral oil in a skillet over medium-high heat until shimmering. Fry the tortilla strips in batches until crisp and golden, about 1–2 minutes per batch. Transfer to paper towels and sprinkle lightly with salt.
8. Finish and adjust seasoning: taste the soup and adjust salt, pepper, and a squeeze of lime if desired. Rewarm gently if needed.
9. Serve: ladle soup into bowls. Top each bowl with a handful of fried tortilla strips, slices of avocado, a sprinkle of crumbled queso fresco, a drizzle of crema if using, and chopped cilantro. Serve with lime wedges on the side.
10. Variations and notes: for extra protein, stir in 2 cups (about 300 g) shredded cooked chicken (add when simmering in step 5). Leftovers keep 2–3 days refrigerated; tortilla strips should be kept separate to remain crisp.