Source: ... y la comida se hizo. Editorial Tortilla. #2. Mexico
Makes 4 servings.
Preparation time: 2 hours
Tips: Pasilla peppers give this soup a special character.
Bean Soups
Sopa Tarasca or Black Bean
Ingredients
Preparation
1 cup dry pinto beans, see note (1)
2 large fresh tomatoes
3 cups pork or chicken broth
1/2 onion
1 clove garlic
1 teaspoon baking soda
2 teaspoons salt
4 corn tortillas
1 cup fresh cheese (queso fresco), farmer's type
1 to 2 dried pasilla peppers, see note (2)
vegetable oil, to fry
1. Soak the beans in cold water for a couple of hours. Drain and cook in 3 cups of water and the 2 teaspoons of salt until soft, about 2 to 3 hours. Blend to puree including cooking liquid.
2. Place whole tomatoes under broiler to roast for few minutes, untils skins can be removed. Blend tomatoes, onion and garlic to puree.
3. In large kettle heat 2 tablespoons oil and cook tomato puree for few minutes. Add the puree beans, the broth and the baking soda. Bring to boil for few minutes. Correct seasoning of salt and pepper to taste. Simmer to mix flavors.
4. Cut corn tortillas in small strips. Fry in hot oil until crisp. Drain well.
5. Remove seeds from pasilla pepper and cut in strips. Soak pepper strips in 1/4 cup hot water for 5 minutes. Drain and pat dry.
6. To serve soup, place few strips of tortillas and pasilla peppers in each bowl. Pour soup over them. Sprinkle soup with grated cheese and few strips of peppers. Serve at once.
BLACK BEAN SOUP: Proceed as above Steps 1 to 3 using Black beans instead. For a coarse cream use a food mill instead of blender. Serve with a dollop of sour cream.
NOTE: 1) Dry beans may be cooked faster in a pressure Cooker, for pinto beans about 1 hour after reaching pressure.
2) For a variation, simmer soup longer until it thickens slightly. Omit fry tortillas, increase pasilla peppers strips.
