Ingredients to make Michoacán-style Tarascan Soup:
- 5 cups of chicken broth
- 200 grams of tomato
- 2 units of Onion
- 1 clove garlic
- 6 units of wide chili
- 1 branch of Epazote
- 7 pieces of corn tortilla
- 1 teaspoon ground oregano
- 2 bay leaf units
- ½ teaspoon chicken bouillon powder
- 1 pinch of salt
Contents
How to make Michoacan-style Tarascan Soup:
- Before preparing our homemade Michoacán-style soup we must have all our utensils at hand and our ingredients well washed, chopped, weighed, etc. This will make your time in the kitchen much easier.
- We start by cutting the onions, one is cut in half while the other is finely chopped and poured into a container to put on the table and accompany our Tarascan soup.
- Next, the ancho chilies are washed, opened and the seeds and veins are removed. We reserve three chilies for the sauce and finely chop the other three.
- Tip: Fingers should be smeared with cooking oil before handling the chilies to prevent the skin from burning.
- Six corn tortillas are cut into small, thin strips. We reserve one for the chili sauce.
- In a skillet with a generous splash of oil already hot over medium heat, fry the tortilla and ancho chili strips until they are well browned and crisp. Let drain and reserve to accompany the soup.
- Blend the tomatoes, a splash of water, the other half onion, the garlic, the other three ancho chili peppers, half a teaspoon of powdered chicken broth, a pinch of ground white pepper and a tortilla, it should be a smooth puree.
- In a saucepan with a splash of oil already hot over medium heat, add the chili sauce and fry for 7 minutes. Then add five cups of chicken broth and the branch of epazote. Simmer uncovered until well-seasoned, add a teaspoon of ground oregano and stir well. We suggest using a basic chicken broth to give the Mexican soup a better flavor.
- Finally, grate the cheese and reserve for serving time.
- Tip: If you can’t find aged cheese you can use Manchego, Chihuahua, Gouda or some other cheese to gratin.
- Tarascan soup is served in individual bowls and in each one you put a teaspoon of tortilla with ancho chili, a handful of chopped onion and a little grated aged cheese.
