Tarasca Soup

Sophia Rivera
This delicious soup is ideal for lunchtime. Made with a rich broth of tomato and ancho chili, accompanied by small tortillas, cheese, and cream that make it unmatched; be sure to try it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 tomatoes, roast
  • 1/4 onions, roasted
  • 1 clove garlic, roast
  • 2 ancho chiles, cleaned and deveined, soaked in hot water
  • 1 mulato chile, cleaned and deveined, soaked in hot water
  • 7 corn tortillas, 3 pieces for the broth, 4 pieces cut into strips and fried for garnish
  • 1 sprig fresh epazote
  • 4 cups chicken broth
  • 1 tablespoon vegetable oil
  • 2 pinches salt
  • 1 pinch pepper
  • 4 tablespoons sour cream, for garnish
  • 4 tablespoons queso fresco, for garnish
  • 2 pasilla chiles, sliced, fried for garnish
Preparation
35 mins
20 mins
Low
  • Blend the tomato, onion, garlic, chiles, 3 tortillas, and epazote with a little chicken broth until the mixture is very smooth.
  • In a pot, heat oil and add the sauce and the rest of the chicken broth. Cook on low heat for 20 minutes. Season.
  • Serve with the fried tortilla strips, cream, cheese, and pasilla chili.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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