From the Heart of Michoacán: A Rustic Tarascan Bean & Garlic Soup
Details
A creamy, smoky bean soup that's a world away from your average chili.
Ingredients
*For Garnish
Instructions
Roast the Aromatics
On a dry comal or skillet over medium-high heat, roast the tomatoes, onion, and garlic cloves, turning them occasionally until they are soft and lightly charred all over, which should take about 10-12 minutes.
Prepare the Chiles
While the vegetables are roasting, briefly toast the ancho and pasilla chiles on the same skillet for a few seconds per side until they become fragrant. Be careful not to burn them, as this will make them bitter. Transfer the toasted chiles to a bowl and cover them with hot water to rehydrate for about 10 minutes until they are soft.
Create the Soup Base
Transfer the roasted tomatoes, onion, garlic, and rehydrated chiles to a blender. Add 1 cup of the chicken broth and blend until the mixture is completely smooth.
Cook the Base
In a large pot or Dutch oven, heat one tablespoon of oil over medium heat. Strain the tomato and chile puree into the pot and cook for 5-8 minutes, stirring occasionally, until it thickens and darkens in color.
Blend the Beans
While the base is cooking, add the cooked beans and their cup of broth to the blender (no need to clean it) along with the remaining 3 cups of chicken broth. Blend until perfectly smooth.
Combine and Simmer
Pour the bean puree into the pot with the tomato base. Add the epazote sprig, if using, and season with salt and pepper. Bring the soup to a simmer, then reduce the heat and let it cook for 15-20 minutes for the flavors to meld, stirring occasionally. The soup should have a creamy consistency; if it's too thick, you can add a little more broth or water.
Serve
Remove the epazote sprig before serving. Ladle the hot soup into bowls and let everyone customize their own with a generous topping of crispy tortilla strips, crumbled cheese, diced avocado, a dollop of crema, and a sprinkle of fried pasilla chile rings.
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