Tarascan Soup

Name: Tarascan Soup
Ingredients: 1 pound ripe plum or roma tomatoes; 1 clove garlic; 1 (about 1 ounce) ancho chile, stem and seeds removed; 1/2 cup white onion, coarsely chopped; 1 1/2 teaspoons kosher or sea salt (divided, or more to taste); 3 tablespoons safflower or corn oil; 1 pound cooked pinto beans plus 2 cups of their cooking liquid (or 2 14-ounce cans cooked pinto beans plus 2 cups water); 3 cups chicken broth (vegetable broth or water); 1/2 cup Mexican style cream; 1 cup crumbled Cotija cheese; 1 1/2 cups crumbled tortilla chips or tortilla strips; 1 ancho chile (stemmed, seeded, diced, deep fried for a few seconds); 1 avocado, peeled (seeded, meat scooped out and diced, optional)

"Tarascan Soup, from Pati’s Mexican Table Season 7, Episode 12..."

INGREDIENTS

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1 pound ripe plum or roma tomatoes

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1 clove garlic

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1 (about 1 ounce) ancho chile, stem and seeds removed

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1/2 cup white onion, coarsely chopped

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1 1/2 teaspoons kosher or sea salt (divided, or more to taste)

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3 tablespoons safflower or corn oil

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1 pound cooked pinto beans plus 2 cups of their cooking liquid (or 2 14-ounce cans cooked pinto beans plus 2 cups water)

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3 cups chicken broth (vegetable broth or water)

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1/2 cup Mexican style cream

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1 cup crumbled Cotija cheese

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1 1/2 cups crumbled tortilla chips or tortilla strips

•

1 ancho chile (stemmed, seeded, diced, deep fried for a few seconds)

•

1 avocado, peeled (seeded, meat scooped out and diced, optional)

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