Sopa Tarasca (Purépecha)

Ingredients

• 2 cup cooked beans (Pinto beans are traditional; Mayocoba, Peruvian, or frijoles peruanos are recommended alternatives.)
• 4 Roma tomatoes
• 0.5 onion (Use half of a medium onion.)
• 2 garlic cloves (Use 2 to 3 cloves.)
• 1 dried guajillo chile (For flavor rather than significant heat. Chipotle, ancho, árbol, serrano, or jalapeño may be substituted according to taste.)
• 2 cup vegetable broth (The author suggests broth made with Better Than Bouillon vegetable paste or vegan Knorr bouillon diluted in water.)
• 1 tbsp oil
• salt and black pepper (Season to taste.)
• roasted poblano pepper (Roasted, peeled, and cut into strips, for topping.)
• tortilla strips or tortilla chips (For topping.)
• cilantro (For topping.)
• vegan sour cream (For topping; the author recommends it for balance and presentation.)
• queso fresco (For topping.)

Steps

1. 1

   Heat a griddle over medium-high heat. Place the tomatoes, onion, and garlic on the hot griddle and roast, turning as needed, until all sides are charred. Alternatively, roast them in a 400°F (200°C) oven or air fryer for 12–15 minutes, until visibly charred.

2. 2

   Place the dried guajillo chile on the griddle and roast for about 30 seconds per side, taking care not to burn it. Remove the stem and seeds.

3. 3

   Add the roasted guajillo chile, charred tomatoes, onion, garlic, cooked beans, and vegetable broth to a blender. Blend until the mixture forms a smooth bean-and-tomato purée.

4. 4

   Heat a large pot over medium heat and add the oil. Allow the oil to warm without letting it smoke.

5. 5

   Slowly pour the bean-tomato purée into the pot, taking care to avoid splashing. Season with salt and black pepper to taste.

6. 6

   Bring the soup to a gentle simmer and cook for 5–10 minutes, stirring occasionally, until heated through and the flavors have come together.

7. 7

   Taste the soup and adjust the salt and pepper as needed. Serve immediately in bowls.

8. 8

   Top each bowl with roasted poblano strips, tortilla strips or tortilla chips, cilantro, vegan sour cream, queso fresco, or other desired toppings. Salsa macha is also suggested for extra heat and flavor.

Notes

The soup is traditionally made with pinto beans, but Mayocoba beans are the author's preferred choice. For a decorative sour-cream swirl, pipe or spoon sour cream in a spiral and use a toothpick to draw lines from the inside outward. Serve immediately for the best texture, especially if using crispy tortilla strips.

Nutrition per serving

• soup
• main
• Mexican
• Purépecha
• vegetarian
• vegan-option
• high-protein
• one-pot