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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was given to me by my sister-in-law, Elsy Miguel de la Pena. She lives in Morelia, Michoacan, and this dish is from that region. Ingredients:
12 corn tortillas |
1 pound pinto beans -- cooked |
5 plum tomatoes |
2 cloves garlic -- peeled |
3 chile pasilla |
6 ounces crème fraiche |
corn oil |
10 cups pinto bean broth |
1 large onion |
6 cups chicken broth, strong |
6 ounces queso fresco or feta |
salt |
Directions:
1. Puree the beans in a blender or food processor with a little broth. Puree tomatoes, onion, and garlic in same manner. Add to the bean mixture. Add remaining broth. Let simmer 20 minutes. Stem the chiles and remove seeds, then tear into several pieces. Toast them on a griddle on both sides for a few minutes. Cut the tortillas into strips and fry in the corn oil until crisp. To assemble, place a few strips of tortillas in a soup bowl, add broth. Top with a piece of chile, some cheese, and a dollop of crème fraiche.
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