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Tarascan Bean Soup |
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Serves: 8 Print this Recipe(Sopa Tarasca) Category: Puréed Soups This creamy smooth bean soup is named for the Tarascan Indians who live in the mountains of the Patzcuaro region of Mexico in the state of Michoacan. The major town, Patzcuaro, on the shores of Lake Patzcuaro, is well known for its Festival of the Dead (Dia de los Muertos), celebrated primarily on November 2. Tourists from everywhere visit Patzcuaro, and the tiny island of Janitizio in the lake, to view the celebration. There are two typical Tarascan Soups. This version is a puréed mixture of beans, tomatoes, chiles, herbs, and spices, and topped with crisp tortilla strips, chiles, and cheese. I learned how to make it by watching the cook in a restaurant in Patzcuaro. Dried pink or pinto beans can be used for the soup, based on preference and availability. Another soup, with the name Tarascan Soup, is based on chicken broth and is very much like Tortilla Soup (see Soups). 1/2 pound dried pink or pinto beans 2 teaspoons dried oregano (Mexican variety preferred), crumbled 2 bay leaves 1 1/2 teaspoons salt 3 medium tomatoes, rinsed and cored 3 ancho chiles, seeded and veins removed 1 tablespoon vegetable oil 1 large white onion, coarsely chopped 6 cloves garlic (large), peeled and thinly sliced 1 (14 1/2-ounce) can chicken broth GARNISH Vegetable oil 4 (6- to 7-inch) corn tortillas, cut into thin strips 4 pasilla or ancho chiles, seeded, veins removed, and cut into 1/2-inch pieces 1 cup cubed panela cheese or mild feta cheese 1. Sort the beans and remove any debris. Rinse in a strainer and put the beans into a large saucepan with the oregano and bay leaves. Add water to about 2 inches above the level of the beans. Bring to a boil, uncovered, then reduce heat, cover, and simmer until the beans are tender and the broth thickens, about 1 1/2 to 2 hours. Stir the beans occasionally, and add more water if needed. When the beans are tender, add 1 teaspoon of the salt. Reserve off heat. 2. Preheat the oven to 450°. Put the tomatoes in a foil-lined pie plate and roast in the oven until the skins are lightly charred and the tomatoes are soft and wrinkled, 25 to 30 minutes. Meanwhile, soak the chiles in hot water 30 minutes. 3. While the tomatoes roast and the chiles soak, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring, 3 minutes. Reduce the heat to low, cover, and cook the onion and garlic until golden. 4. Drain the chiles and discard the water. In a blender, purée the cooked beans, tomatoes, chiles, onions, and garlic, in batches until smooth. Return the purée to the saucepan, and stir in the chicken broth. Bring the soup to a boil, uncovered, over medium heat, and cook, stirring frequently, about 5 minutes. Adjust seasoning. 5. Prepare the garnish: Heat 1 inch of oil in a small skillet. Fry tortillas until crisp; transfer them to a plate, then fry chiles 3 to 4 seconds. Serve the soup topped with crisp tortilla strips, fried chile strips, and the cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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