The fall is coming slowly to Capella Ixtapa. The nights are becoming crisper and a new harvest of local crops has our Executive Chef Gonzalo Rivera busy revamping the menu. One of my favorite menu additions is the Tarasca Soup.
The soup has great bold chili flavor and earthy taste. It is perfect for cool fall days—it will warm up the soul. Below find the recipe and you can try it for yourself!
700g Cooked black beans, in their juice
300g Roma tomato, roasted
2L Chicken or Vegetable broth
250g Chopped and roasted white onion
50g Ancho chile, roasted and without seeds
150g Pasilla chile, roasted and without seeds
1/4 bottle Dark beer
100g Garlic, chopped
5g Cumin, roasted and ground
5g Orégano, roasted and ground
15g Epazote, strips
10ml Olive Oil
15g Cilantro, leaves and stem
30g Cotija Cheese
2 Corn Tortillas (Fry and cut into crispy strips)
45g Sour Cream
Sea Salt to taste
Black Pepper to taste
– Heat a soup pot over high heat and add the olive oil until smoking point. Then add onion and garlic, lower to medium heat and cook for 10 minutes. Add half of the oregano and half of the cumin and continue to cook for 1 minute.
– Immediately add tomato, chilies, beans, 5 cilantro stems and cook for 10 more minutes. Season to taste with oregano and cumin. Add chicken or vegetable broth. Cook for 25 minutes more on low and season with salt and pepper.
– Take off the fire and let it rest for 10 minutes. Using an immersion blender, combine the soup until smooth.
– Serve in a deep warm bowl and add garnish.
Tip: If you feel the soup is too spicy, add a little of sour cream! The soup should have a silky smooth texture.