Sopa Tarasca
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Every year during the holidays, we used to introduce a delicious soup to our holiday menu. The tradition changed the year we introduced Sopa Tarasca. This delicious soup has been a permanent part of our holiday menu for the past four years.
Sopa Tarasca, or Tarascan soup is a rich and creamy soup from the state of Michoacan. The soup has similar flavors as tortilla soup or sopa Azteca. There is one difference though, Sopa Tarasca includes vegetable bouillon, dried chiles, tomatoes and pinto bean base. The beans give the soup a smooth, creamy taste. No cream or milk is needed.
My vegetable bouillon of choice is Knorr® Selects Granulated Vegetable Bouillon. It is made with vegetable stock from natural origins and contains zero artificial flavors, colors, preservatives or added MSG. It’s the perfect way to enhance the soup’s flavor.
Have you tried it? You can find Knorr® Selects Granulated Vegetable Bouillon at your nearest Kroger retailer. You can pick one (14.1 oz) up with $1.25 off between November 15 and December 25, 2019.
Make sure you take advantage of this discount because this is going to be your go-to bouillon for many dishes including soups, stews, pasta, sauces, rice, mole, vegetables and chicken meals for your family gatherings this winter.
Sopa Tarasca
Description
Sopa Tarasca, or Tarascan soup is a rich and creamy soup from the state of Michoacan. The soup has similar flavors as tortilla soup or sopa Azteca. There is one difference though, Sopa Tarasca includes vegetable bouillon, dried chiles, tomatoes and pinto bean base. The beans give the soup a smooth, creamy taste. No cream or milk is needed.
Ingredients
3 large Roma tomatoes
¼ white onion
2 garlic cloves, unpeeled
1 serrano chile, stem removed
3 dried ancho chiles, stems, seeds and veins removed, divided
7 cups water, divided
1 tablespoon Knorr® Selects Vegetable Bouillon
3 corn tortillas, divided
2 cups cooked low sodium pinto beans, drained, divided
1 cup plus 1 tablespoon oil for frying, divided
1 teaspoon dried Mexican oregano, crushed
1 avocado, chopped
queso fresco, crumbled
Instructions
Place tomatoes, onion, garlic cloves, serrano chile and dried ancho chiles on a skillet over medium-high heat. Turn frequently with tongs and roast on all sides. Remove the garlic cloves and dried ancho chiles after 5 minutes or until ancho chile skins are soft. Peel garlic cloves and set aside.
Roast the remaining vegetables for 15 minutes more, skins should have charred spots.
Transfer tomatoes, onion, serrano chile, garlic cloves and ancho chile skins to blender container. Add 2 cups water, 1 tablespoon Knorr® Selects Vegetable Bouillon, 1 tortilla, and 1 cup pinto beans. Blend until smooth.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add remaining 5 cups water, remaining beans and oregano. Simmer for 10 minutes. Keep warm.
Slice remaining tortillas in thin strips. Heat remaining cup of oil in a medium skillet over medium heat. Fry tortilla strips until crispy and golden. Transfer to a paper-towel-lined plate to absorb excess oil. Set aside.
Slice remaining dried ancho chile skin in small strips. Fry in oil used to fry tortilla strips; about 3 minutes, turning frequently. Transfer to a paper-towel-lined plate to absorb excess oil. Set aside.
Ladle soup in serving bowls. Garnish with fried tortilla strips, ancho chile skin strips, avocado and queso fresco.
