Sopa Tarasca with Chorizo
Servings 6
Ingredients
Sopa tarasca
- 8 ounces Mexican chorizo casing removed
- 4 Roma tomatoes
- 1 medium onion halved
- 4 cloves garlic
- 3 dried ancho chiles stemmed and seeded
- 2 15 ounces canned pinto beans with liquid
- 1 15 ounce canned pinto bean rinsed and drained
- 2 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 1 bay leaf
- salt to taste
Toppings
- tortilla chips lightly crushed
- Mexican crema or sour cream
- 1 avocado chopped
- cilantro
- lime wedges
Instructions
- Heat a skillet over medium-high heat. Toast the ancho chiles briefly, about 30 seconds on each side. Remove from heat and soak in hot water until softened, about 30 minutes. Drain and roughly chop.
- In the same pan, lay tomatoes, onion, and garlic and cook until blistered and soft, rotating the vegetables occasionally. Remove from heat.
- Add charred vegetables, chiles, 2 cans of pinto beans with their liquid, and broth to a blender. Blend until smooth.
- Heat a heavy pot over medium heat and add chorizo. Cook until rendered and crisp, 5-6 minutes.
- Add puree, stirring to combine. Add cumin, oregano, bay leaf, and remaining pinto beans. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes. Season with salt.
- Ladle the soup into bowls. Top with crushed tortilla chips, crema, avocado, and cilantro. Serve with lime wedges if desired.
Notes
Reach for Mexican chorizo, not Spanish chorizo. They are very different. Mexican chorizo is raw and soft, so it renders into the loose, crumbly texture that flavors the whole soup. Spanish chorizo is cured and firm, and it will not break down the same way. You will usually find Mexican chorizo in the refrigerated section near the sausages. Remove it from the casing if it comes in links.
