Sopa Tarasca
- Number of Servings: 6
Ingredients
Soup: * 1 or 2 Ancho or Guajillo or Pasillo Chiles * Onions, raw, .25 cup, chopped * Garlic, 1 clove * 3 small tomatoes * Vegetable Oil, 2 tbsp * Beans, pinto, 2 cup (remove) * Vegetable Broth, 3 cup (remove)1 sprig oregano, one bay leafGarnish: 10 sprigs cilantro * *Whole Wheat Tortilla, 6 serving (remove) * Queso Fesco or Feta Cheese, 6 oz Optional: Mexican Crema and avocado
Prepare the chiles. Seed and devein the chile by cutting it in half and scraping off the seeds and pod. Save a little of the soaking water.
Put the onion, garlic clove, tomatoes and chile in a blender and puree to a paste using some of the soaking water to ease the blending. Set aside.
Heat up oil in a laterge saucepan and pour in the tomato mixture. Add oregano and bay leaf and cook for about 8 minutes or until fat rises to the top
While the tomato mixture is cooking, blend together the beans and vegetable broth in a blender. Strain through a sieve. Set aside.
Add the bean puree to the tomato mixture and bring to a simmer. Season with salt to taste and continue cooking over medium heat for 10 minutes. Discard the oregano sprig and bay leaf.
Garnish:
Slice tortillas in thin 1/4 inch strips. Fri in the hot oil until golden. Set aside.
remove the hard stems off of the cilantro and chop finely
crumble queso or feta cheese
peel and slice avocado.
To serve:
Ladle soup into bowls. Sprinkle tortilla, crumbled cilantro and crumbled queso cheese. Drizzile crema and top with slice of avocado.
Number of Servings: 6
Recipe submitted by SparkPeople user ARICHTERGA.
Put the onion, garlic clove, tomatoes and chile in a blender and puree to a paste using some of the soaking water to ease the blending. Set aside.
Heat up oil in a laterge saucepan and pour in the tomato mixture. Add oregano and bay leaf and cook for about 8 minutes or until fat rises to the top
While the tomato mixture is cooking, blend together the beans and vegetable broth in a blender. Strain through a sieve. Set aside.
Add the bean puree to the tomato mixture and bring to a simmer. Season with salt to taste and continue cooking over medium heat for 10 minutes. Discard the oregano sprig and bay leaf.
Garnish:
Slice tortillas in thin 1/4 inch strips. Fri in the hot oil until golden. Set aside.
remove the hard stems off of the cilantro and chop finely
crumble queso or feta cheese
peel and slice avocado.
To serve:
Ladle soup into bowls. Sprinkle tortilla, crumbled cilantro and crumbled queso cheese. Drizzile crema and top with slice of avocado.
Number of Servings: 6
Recipe submitted by SparkPeople user ARICHTERGA.
Nutritional Info Amount Per Serving
- Calories: 340.5
- Total Fat: 14.1 g
- Cholesterol: 25.2 mg
- Sodium: 1,324.2 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 9.4 g
- Protein: 13.1 g
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