Sopa Tarasca

Ingredients

• 3 cupscooked pinto beans — with their broth
• 4roma tomatoes — charred
• 2dried ancho chiles — stemmed and seeded
• 2dried pasilla chiles — cut into rings and fried, to garnish
• 1/2white onion — charred
• 3 clovesgarlic — roasted
• 5 cupsvegetable or chicken broth
• 3 tbspneutral oil
• 1 cupcrema mexicana — to swirl in
• 150 g (5 oz)queso fresco — crumbled
• 1avocado — diced
• 6corn tortillas — cut into strips and fried crisp
• 1 tspfine salt

Method

1. Start by preparing the vegetables and chiles. Place a large skillet over medium-high heat and add the 4 roma tomatoes, 2 dried ancho chiles, 2 dried pasilla chiles, 1/2 white onion (cut into quarters), and 3 cloves of garlic (unpeeled). Allow them to char, turning occasionally until the tomatoes and onion have blackened spots, the garlic is soft, and the chiles are fragrant and pliable. This step intensifies their flavors, which is crucial for the soup's base.
2. Once charred, remove the chiles and place them in a bowl. Cover them with hot water and let them soak for about 10 minutes until they are soft and rehydrated. Meanwhile, peel the garlic cloves and transfer them along with the tomatoes and onion to a blender. Drain the chiles, remove their stems and seeds, and add them to the blender as well.
3. Blend the mixture until smooth, adding a splash of the 5 cups of vegetable or chicken broth if needed to help it blend. In a large pot, heat 3 tablespoons of neutral oil over medium heat. Pour the blended mixture into the pot, and cook, stirring frequently, until it darkens and thickens, about 10 minutes. This frying step develops deep, rich flavors that are essential for the soup.
4. Once the base has thickened, pour in the remaining broth and add the 3 cups of cooked pinto beans. Stir well to combine, and bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes, stirring occasionally, until the flavors meld and the beans are tender.
5. While the soup simmers, prepare the garnishes. Cut 6 corn tortillas into thin strips and fry them in a bit of oil until they are golden and crisp. Crumble 150 g (5 oz) of queso fresco, slice 1 avocado, and set aside 1 cup of crema mexicana for serving.
6. After the soup has simmered and the flavors have developed, season it with 1 teaspoon of fine salt, adjusting to taste. Remove the pot from the heat and let the soup settle for a few minutes. This resting period allows the flavors to harmonize.
7. To serve, ladle the soup into bowls and top each with a handful of crispy tortilla strips, a generous sprinkle of queso fresco, slices of avocado, and a drizzle of crema mexicana. Enjoy the rich, smoky, and creamy flavors that define Sopa Tarasca.