Bean tarascan soup
This tarascan soup as its name says is originated in Michoacan. A delicious recipe that has passed over generations. You have to try it!
ingredients
4 cup peruano bean, Verde Valle® cooked with its soup
2 "Chiles pasilla" Verde Valle®, empty
1 tomato and onion, finely chopped
2 "chiles serranos", to your liking
3 tablespoons oil
½ onion
1 garlic cloves
4 tortilla strips
1 cup water
1 pinch oregano powder
Cotija cheese to your liking
Salt to your liking
PREPARATION
PUT beans in a press cooker, pour water above the half of the pot, cover and let it cook for 40 minutes after the press cooker begins to whistle. CUT chiles like rings , heat 2 oil tablespoons and fry them until they get browned, be careful not to burn them. Keep. FRY tortilla chips in the same oil, over medium heat, until they get browned. Keep. PLACE tomato and chiles on a hotplate and grill them, turn them around, until its skin has been burned, peel tomato and blend it with the “chiles”, orégano, garlic, onion and water. HEAT the rest of oil in a pan and pour the strained sauce. CHECK season and let it cook for 10 more minutes. SERVE hot with tortilla chips, chile pasilla and cheese.
Loading...
