Tarascan Soup

10 Steps to complete

• 1
  Place softened anchos and roasted tomatoes in the blender. Blend well. Strain puree through sieve into a bowl, using a ladle to press through. Discard solids left in sieve.
• 2
  Rinse blender and pour chicken broth and beans in the blender. Blend well. And set aside.
• 3
  Preheat a large saucepan over medium heat for one minute. Add 2 Tbsp. of oil and heat for 1 minute. Add onions and cook, stirring for 5 minutes.
• 4
  Add garlic. Cook, stirring for 3 minutes more.
• 5
  Add tomato and chile puree. Cook for 10 minutes, stirring occasionally.
• 6
  Add bean and broth mixture and bring to a boil. Reduce heat to low, and simmer, stirring often for 20 minutes to thicken the soup.
• 7
  Remove from heat. And add salt to taste. (About 2 tsp.)
• 8
  Meanwhile, place a sauté pan over medium high heat for one minute. Add vegetable oil to reach approximately 1/2 inch. When oil shimmers, or is 350°F, place the strips of tortillas in the oil and fry until crispy. Remove tortillas and place on paper towels to drain.
• 9
  Place ancho strips in the same oil and fry very briefly. (About 5 seconds, or until toasted) Remove from oil, and place on paper towels to drain.
• 10
  Ladle soup into bowls. Garnish with queso fresco, crema, tortilla and ancho strips. (Chopped epazote garnish is optional.)