Name: Mexican Bean and Tortilla Soup (Sopa Tarasca)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil, divided - 3 tablespoons; Pasilla chile peppers - stems, seeds, and veins removed - 2; Corn tortillas, cut into thin strips - 4 (6 inch); Roma tomato - 1; Serrano peppers, or to taste - 2; Water - 1 cup; Onion, sliced - ½ small; Black beans, with liquid - 4 cups; Ground dried oregano - 1 pinch; Salt to taste - 1 pinch; Grated Cotija cheese, or to taste - 3 tablespoons

Ingredients for - Mexican Bean and Tortilla Soup (Sopa Tarasca)

1. Vegetable oil, divided 3 tablespoons

2. Pasilla chile peppers - stems, seeds, and veins removed 2

3. Corn tortillas, cut into thin strips 4 (6 inch)

4. Roma tomato 1

5. Serrano peppers, or to taste 2

6. Water 1 cup

7. Onion, sliced ½ small

8. Black beans, with liquid 4 cups

9. Ground dried oregano 1 pinch

10. Salt to taste 1 pinch

11. Grated Cotija cheese, or to taste 3 tablespoons

How to cook deliciously - Mexican Bean and Tortilla Soup (Sopa Tarasca)

1 . Stage

Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.

2 . Stage

Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.

3 . Stage

Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.

4 . Stage

Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.