Tarasca Soup
0.75 h
4 raciones
Difficulty:
Media
Ingredients
INGREDIENTS
2 spoonfuls oil
1/2 white onion
2 cloves garlic skin-free
3/4 kg guaje tomato
1/2 cup pinto beans blended in their stock
1 l water
2 laurel leaves
1 sprig thyme
1 sprig marjoram
1 sprig epazote
2 ancho chillies w/o stalk or sedes
1 corn tortilla
Salt to taste
Pepper to taste
ASSEMBLY
1 fried sliced Ancho chilli w/o seeds
2 corn tortillas in strips or personal preference; fried
120 g fresh cheese
Thick cream to taste
Epazote leaves.
METHOD
- On a medium heat, fry the Ancho chilli in a skillet; add in water to reduce the spiciness. Set aside.
- On a medium-high heat, boil water in a pan and add in the tomatoes for 3-5 minutes until their skin detaches.
- Discard the skin and seeds from the tomatoes. Set aside.
- Blend the tomatoes, onion, garlic, beans, chillies, one tortilla and a little water.
- Heat oil in a saucepan on a medium heat and, then, fry up the sauce.
- Season with salt and pepper.
- Add in epazote, thyme, marjoram and laurel.
- Lower the heat when the liquid starts to boil; simmer for at least 10 minutes.
- Rectify the seasoning and serve with the tortilla strips, chilli, cheese, cream and epazote (to taste).
