Surrey Homes | SH105 | October 2023 | Interiors & Bathrooms Supplement inside

Tarasca soup
(Sopa Tarasca)
This is a soup from the
Michoacan region. It’s the
perfect dish to warm you
up on a really cold day.
Serves 6-8
• 2 ancho chillies
– 1 left whole and 1 cut
into very thin strips
• 3 tomatoes, asados (see
Note below), then chopped
• ½ small white onion, asado
• 1 garlic clove, asada
• 1 litre chicken stock
• 120ml olive oil, plus
extra for frying
• 400g cooked bayos beans (or
your favourite type of bean)
• 1 fresh bay leaf
• ½ tbsp freshly ground
black pepper
• sea salt
To serve:
• sour cream
• fresh cheese (such as
feta), cut into cubes
• 1 avocado, stoned, peeled
and cut into cubes
• 8 tortillas, cut into very
thin strips and deep-fried
1. Heat a dry frying pan/
skillet over a high heat and
quickly toast the whole ancho
chilli for about 5 seconds
on each side, then remove.
2. Put the charred whole chilli
in a food processor with the
blackened tomatoes, onion
and garlic and blend until
smooth. Add a little chicken
stock to loosen the mixture,
if needed. Strain through a
fine-mesh sieve/strainer.
3. Heat the olive oil in a
saucepan over a medium
heat. Add the sieved tomatoes
and cook for 5 minutes.
4. Meanwhile, blend the beans
with the chicken stock in a
food processor, then strain
and add to the pan with the
tomatoes. Season with salt
and pepper and add the bay
leaf. Cook for 15 minutes,
adding more stock if needed,
until the soup is creamy.
5. Heat a little oil in a frying
pan/skillet and quickly fry
the sliced ancho chilli for 5
seconds. If fried for any longer,
the chilli will became bitter.
6. Ladle the soup into bowls
and swirl in some sour cream.
Place a few cubes of cheese
and avocado on top of the
soup. Finish each bowl of
soup with a handful of the
deep-fried tortilla strips and
the fried ancho chilli strips.
Note: Asado or asada means
that a vegetable has been
cooked over hot coals or in
a hot pan over a high heat
until charred all over.
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