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A thick, hearty soup. A great way to use leftover refritos.

Sopa Tarasca

Tarascan bean and tomato soup.

Ingredients

Cubes of Muenster cheese

3 chilies Pasilla, fried and crumbled

3 1/2 to 4 cups refritos with broth

2 medium tomatoes, broiled or 1 1/4 cups canned tomatoes

1 clove garlic peeled

1/4 onion, roughly chopped

3 tablespoon lard or pork drippings

2 to 2 1/2 cups chicken or pork broth

Thick Sour Cream

Tortilla strips fried crisp

Instructions

Cook the pasilla chilies in a dry frying pan until browned and crisp. Cool and crumble and set aside.

Blend the beans, together with their broth, to a smooth puree. Set aside.

Blend the tomatoes, garlic, and onion together to a smooth sauce.

Melt the fat and cook the tomato mixture over a high flame for about 5 minutes, then stir the bean puree into the tomato mixture gradually, and let it cook over a medium flame for about 8 minutes, stirring it all the time.

Add the broth and let the soup cook for another 10 minutes over a low flame. Add salt as necessary.

Put a few pieces of the cheese into each bowl. Pour the hot soup over the cheese and garnish with the chilies, some tortilla strips, and a dollop of sour cream.

It freezes well.

Diana Kennedy