Sopa Tarasca

Ingredients

• 3 Roma tomatoes
• ½ medium white onion
• 2 garlic cloves, peeled
• 4 ancho peppers
• 3 cups chicken broth, divided
• 4 teaspoons salt, plus more to taste
• 1 cup vegetable oil, divided
• 2 teaspoons dried Mexican oregano
• 2 (16-ounce) cans no-salt-added pinto beans, drained and rinsed
• ½ teaspoon ground black pepper
• 10 (6-inch) corn tortillas, cut into long, thin strips
• 1 large ripe avocado
• 10 ounces cotija cheese, cut into small dice
• Cilantro sprigs, for garnish
• Crema Mexicana (Mexican-style sour cream) to taste

Instructions

1. 1
   In a cast iron skillet or comal, roast the tomatoes, onion, and garlic over medium-high heat, turning often, until soft, 10–12 minutes.
2. 2
   Cut one of the ancho peppers in half and roast one half in the skillet for a few seconds per side, just enough to release the aroma. Transfer it to a small bowl, cover with boiling water, and let it rehydrate for 10 minutes, then drain.
3. 3
   Put the tomatoes, onion, garlic, rehydrated ancho half, 1 cup of the broth, and 1/2 teaspoon of the salt in a blender and blend until smooth.
4. 4
   In a Dutch oven, heat 2 tablespoons of the oil over medium heat. Strain the tomato sauce into the hot oil, add the oregano, cover, and simmer for 5 minutes.
5. 5
   Put the beans and remaining 2 cups broth in the blender and blend until smooth. Add the bean puree to the tomato sauce. Season with the black pepper. Bring to a boil, then lower the heat to medium-high, cover, and cook for 15 minutes. Taste and adjust the salt and pepper if needed.
6. 6
   While the soup is cooking, seed and thinly slice the remaining ancho peppers and set aside.
7. 7
   Line a plate with paper towels. Heat the remaining oil in a skillet over high heat and fry the tortilla pieces in batches. Don’t crowd the pot and don’t take your eyes off them because they fry fast. Transfer to the paper towels and immediately season the tortillas with salt.
8. 8
   Place the sliced ancho peppers in a spider strainer and submerge it in the oil for no more than 3 seconds (they burn easily). Transfer to a plate and immediately season with salt. Set aside.
9. 9
   When ready to serve, peel, pit, and dice the avocado. Serve the soup in bowls, topped with the fried tortillas, fried ancho peppers, cotija, avocado, and a cilantro sprig. Drizzle with crema Mexicana and serve immediately.