Mexican Sopa Tarasca

Instructions

1. 1

   Stem and seed 20g dried ancho chiles. Cut 400g Roma tomatoes in half. Peel 120g yellow onion and cut into quarters. Peel 15g garlic cloves. Drain and rinse 400g cooked pinto beans. Set out a wide skillet and a deep soup pot.

2. 2

   Place the dry skillet over medium heat. Toast the dried ancho chiles for 1 to 2 minutes, turning constantly until fragrant without burning them. Transfer chiles to a small bowl, pour over 100 ml of hot vegetable broth, and let them soak for 10 minutes to soften completely.

3. 3

   Set the same dry skillet over medium-high heat. Add the halved tomatoes, onion quarters, and garlic cloves. Dry-roast for 8 to 10 minutes, turning occasionally with tongs, until the skins are lightly charred and the vegetables are soft. Remove from heat.

4. 4

   Transfer the charred tomatoes, onion, and garlic to a blender. Add the soaked ancho chiles along with their liquid, the rinsed pinto beans, and 200 ml of vegetable broth. Puree on high speed for 2 minutes until completely smooth and thick.

5. 5

   Pour the bean puree into the deep soup pot over medium heat. Stir in the remaining 450 ml vegetable broth and 5 g fine salt using a wooden spoon. Bring to a boil, then reduce heat to medium-low and simmer gently for 12 minutes. Stir regularly so it does not catch on the bottom.

6. 6

   Check the texture; if too thick, whisk in 50 ml warm water. Ladle the smoky, velvety soup into warm bowls and top evenly with 80 g crumbled queso fresco. Serve hot immediately.