Sopa Tarasca With a Smooth Bean Base and Crisp Topping

[{"selector":"#anim-f1e76db4-2773-4234-9726-0d3d6cfff5e0","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Sopa Tarasca Smooth pinto beans, tomato and pasilla with a crisp tortilla finish. Next: ingredients.

[{"selector":"#anim-3b25566c-afe2-4be1-a10f-a235b9f3a94d","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Ingredients · 6 bowls 2 × 15-oz cans pinto beans, drained/rinsed (or 3 cups cooked) 4 Roma tomatoes, chopped 1 medium onion, chopped 2 garlic cloves, chopped 1 dried pasilla chile, stem/seeds removed 4 cups lower-sodium vegetable broth, plus more if needed 1 tbsp neutral cooking oil for soup ½ tsp dried oregano ½ tsp fine salt; adjust for salted broth/beans ¼ tsp ground black pepper 6 × 6-inch corn tortillas, thin strips 1 tbsp neutral oil for strips Optional: 1 extra dried pasilla, seeded, thin rings Optional: 6 tbsp Mexican crema Optional: 3 oz pasteurized queso fresco, crumbled

[{"selector":"#anim-5e1b8be3-170f-4aea-abfd-4ff98b7ad43d","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Gather your tools Large saucepan Blender suitable for warm mixtures Small skillet Baking tray, knife and cutting board

[{"selector":"#anim-4d5eb243-1148-48bf-82f1-66dadc716397","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES First: toast the pasilla Heat a dry skillet over medium-low. Press the deseeded base chile onto it for about 10 seconds per side, just until fragrant. Do not blacken it. Cover with hot water in a bowl, soak 10 minutes, then drain. Visit the recipe for all instructions. Get the full recipe