Tarascan soup
By Graciela Montaño
1 h
4 raciones
Difficulty:
Media
Ingredients
- 2 tablespoons oil
- 1/2 white onion
- 2 cloves of garlic without skin
- 3/4 kilo of tomato guaje
- 1/2 cup blended berry beans with broth
- 1 liter of water
- 2 bay leaves
- 1 branch of thyme
- 1 branch of marjoram
- 1 branch of epazote
- 2 wide chiles
cleaned
without stems and seeds - 1 corn tortilla
- Salt to taste
pepper to taste
PARA EMPLATADO
- 1 ancho chiles seeded and toasted and cut in strips
- 2 corn tortillas cut into strips or toasted and toasted to taste
- 120 gr fresh cheese
- Thick cream to taste
- Epazote leaves
PREPARATION
- In a comal, over medium heat, toast the chile ancho and soak it in a cup of water to soften. Set aside.
- In a pot, over medium-high heat, boil water and place the tomatoes for 3 to 5 minutes until the skin comes off.
- Discard the skin and seeds from the tomatoes. Set aside.
- Blend tomatoes, onion, garlic, beans, chiles, a tortilla and a little water.
- In a pot, over medium heat, heat the oil and fry the sauce.
- Season with salt and pepper.
- Add epazote, thyme, marjoram and bay leaf.
- Lower the heat and when it reaches the first boil, lower the heat and keep cooking for at least 10 minutes.
- Season to taste and serve with tortilla strips, chili, cheese, cream and epazote to taste.
