The name "Sopa Tarasca" came up to honor the indigenous people of Michoacán the Purépechas, also called "Tarascos". Its preparation is based on bayo beans which have a delicate taste.
Ingredients (6 doses)
4 cups of Bayo Beans
4 Tomatoes
1/2 cup thinly sliced onion
1 clove garlic
2 tablespoons oil
2.5 cups chicken stock
250g fresh cheese
8 tablespoons fresh cream
Preparation
Cut the tortillas into thin slices and fry. Reserve.
Clean the pasilla chiles (remove veins and seeds), cut into thin slices and fry quickly in oil. Reserve.
Remove the seed and skin from the tomatoes and cut into medium pieces.
In a frying pan, heat the oil and fry the onion and garlic, add the tomatoes and cook for 3 minutes. Add the ground beans (with ½ cup of chicken stock) and cook for 10 minutes at low temperature. Add the remaining chicken stock and cook another 10 minutes. Season with salt and pepper.
Serve with sour créame, chile pasilla and tortilla strips