Sopa Tarasca is a traditional Mexican soup that warms the soul and delights the palate. Perfect for family gatherings, cozy dinners, or even a festive occasion, this recipe brings a taste of Michoacán cuisine right to your kitchen. Did you know that Sopa Tarasca is often considered a comfort food in Mexico? True to its roots, it combines local ingredients with rich flavors, creating a dish that’s as hearty as it is delicious.
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 6 servings | 15 minutes | 45 minutes | 1 hour | 300 |
Ingredients for Sopa Tarasca
- 2 cups of pinto beans, soaked overnight
- 6 cups of chicken broth
- 2 medium tomatoes, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1-2 chili pasilla, dried and chopped
- 1 teaspoon of cumin powder
- Salt and pepper to taste
- 1 cup of corn, fresh or frozen
- 1 cup of shredded cheese (preferably Queso Fresco)
- Fresh cilantro, for garnish
- Jalapeno corn fritters (for serving)
Instructions for Preparing Sopa Tarasca
Step 1: Begin by rinsing the soaked pinto beans in a colander. This helps remove any excess starch and ensures a smoother soup.
Step 2: In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Incorporate the minced garlic and cook for an additional minute until fragrant.
Step 3: Add the chopped tomatoes to the pot. Stir well and let them cook down for about 5-7 minutes until they start to break apart and create a sauce.
Step 4: Introduce the soaked pinto beans into the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 5: Season with cumin, salt, and pepper. Toss in the chopped chili pasilla for a touch of heat. Let the soup simmer for about 30 minutes or until the beans are tender.
Step 6: Once the beans are cooked, stir in the corn and let it simmer for an additional 5 minutes. This will infuse the soup with the sweet essence of corn.
Step 7: Adjust the seasoning as necessary. If you prefer a smoother texture, you can blend a portion of the soup and return it to the pot.
Step 8: Serve hot, topped with shredded cheese and fresh cilantro. Pair it with crispy jalapeno corn fritters for a delightful crunch.
Nutrition Facts for Sopa Tarasca
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Protein | 15g |
| Carbohydrates | 50g |
| Fat | 8g |
| Sodium | 600mg |
| Fiber | 10g |
For a visual guide, don’t forget to watch this video:
Tips and Variations for Sopa Tarasca
- Shortcuts: To save time, use canned pinto beans instead of dried. Just rinse and add them directly to the pot after sautéing the vegetables.
- Variations: For a vegetarian option, substitute chicken broth with vegetable broth and add more vegetables like zucchini or bell peppers.
- Swaps: If you can’t find chili pasilla, feel free to use guajillo or even ancho chilies for a different flavor profile.
- Serving Suggestion: Serve with warm corn tortillas to soak up the delicious broth.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Colander for rinsing beans
- Chopping board and knife
- Measuring cups and spoons
- Wooden spoon for stirring
How to Store Leftovers
Leftover Sopa Tarasca can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 3 months. To reheat, simply thaw and warm on the stove or in the microwave.
Food and Drink Pairings
This hearty soup pairs beautifully with a side of Mexican rice or guacamole. For a refreshing drink, try serving it with a chilled Margarita or a glass of horchata to complement the savory flavors.
As you enjoy this delightful dish, you’ll discover the culinary heritage that makes Sopa Tarasca more than just a meal; it’s a celebration of flavor and tradition. Share this recipe with your friends and family, and don’t forget to subscribe to the blog for more delicious recipes!
Q: Why is Sopa Paraguaya called Sopa?
A: Sopa Paraguaya is called “sopa” because it is traditionally considered a type of cornbread, despite its name meaning “corn soup” in Spanish. The term “sopa” reflects its roots in Paraguayan culture, where cornbread is a staple food.
Q: What does Sopa mean in Mexico?
A: In Mexico, “sopa” generally refers to soup in a broad sense. It can encompass a variety of liquid-based dishes, from broths to creamy purees, and is often used to describe traditional dishes that feature regional ingredients.
Q: What is sopa de fideo made of?
A: Sopa de fideo is a Mexican noodle soup made with thin vermicelli pasta, a flavorful tomato broth, and often includes ingredients like garlic, onion, and sometimes vegetables or meat. It’s a comforting dish enjoyed by many.
Q: What is sopa de pata made of?
A: Sopa de pata is a traditional Mexican soup made with beef tripe, vegetables, and spices. It is known for its rich and hearty flavor, often served with lime, cilantro, and tortillas for a complete meal.
This HTML-formatted article provides a comprehensive guide to making Sopa Tarasca, complete with detailed instructions and additional resources.
