The Tarasca Soup It is a characteristic preparation of the Mexican gastronomy, especially Michoacán food. Its preparation consists in roasting the tomatoes, onion and garlic to mix well and then fry it in a pan, finally add the beans previously cooked with epazote, usually accompanied with panela cheese and strips of fried tortillas.
Tarasca soup is said to have been created in 1966 in Pátzcuaro, Michoacán, when Felipe Oseguera Iturbide they asked for a single dish for the inauguration of his hotel called San Felipe, so, together with his sister, they created this dish, while his wife proposed the name of “Tarasca Soup”this in honor of the indigenous peoples of the place.
Today you can enjoy this delicious soup at home, follow this rich recipe step by step.
- 3 tomatoes
- 1/4 onion
- 1 garlic
- 2 large chillies
- 4 teaspoons of consommé
- 3 cups of water
- 1/2 cup of oil
- 1 bay leaf
- 1/2 cup of bay leaf beans
First we fry the sliced peppers and set aside.
We toast the tomatoes, onion and garlic and then mix them with the consommé and water.
We fry the sauce a little and add a little more water, add the beans and cook for another 10 minutes.
We serve and decorate with chili and panela or fried tortilla strips.