In 1976 I traveled to the town of Patzcuaro in Mexico, and on that first trip I fell in love with both the town and the Sopa Tarasca. It was addictive and I had it almost every day. So I was delighted to find that the first thing we made in our cooking class featuring the food of Michoacán was Sopa Tarasca!
Although similar to other forms of ‘tortilla’ soup, at least in the garnishes of cream, cheese, avocado, crumbled pasilla chiles and deep-fried julienned tortillas, this soup has a base of pureed tomatoes, Guajillo chiles and Flor de Mayo beans. I love this soup, but would never have guessed that it had beans in it!
- these Flor de Mayo beans look similar to pinto beans; sometimes they are called ‘romano beans’ or ‘cherry beans’. They are cooked until soft, and then pureed. If you can’t find them, pinto beans are an acceptable substitute.
- 8 or so guajillo chiles are boiled water for ten minutes, and then their stems and seeds are removed
- the chiles are blended with a cup of crushed tomatoes, 2 cloves of mashed garlic and 1/4 chopped onion
- here’s an easy way to cube an avocado
Chef Rossana, the instructor of my Mexican cooking course, is on Twitter at: https://twitter.com/MiMetate
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