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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a hearty soup that originated with Tarascan Indians of Michoacan in southern Mexico. It has spicey richness that will warm your soul on a chilly day. If you can not find dried or fresh epazote, substitute an extra Tsp of Oregano or dried Cilantro. Ingredients:
1/2 lb dried dark red kidney beans (about 1 1/4 cups) soaked overnight. |
2 sprigs epazote finely chopped (optional) |
1 tsp salt |
2 tsps toasted oregano |
1 med white onion sliced |
1 tbl olive oil |
1 lb roma tomatoes |
3 cloves roasted garlic |
3 tbls chipotle chiles in adobo sauce pureed |
2 pasilla de oaxaca chiles stemmed (anchos or mulatos work well) |
1/2 cup peanut oil |
8 ounces monterey jack cheese cut into 4 slices. |
Directions:
1. Place Beans in a saucepan with Epazote(If Using) Oregano and salt. Add enough water to cover. Cover pan, bring to a boil, lower heat and simmer until soft. (About 1 1/2 hours) Add more water if necessary.
2. Preheat oven to 350 degrees. Cut Tomatoes in half lenthwise and remove seeds. Toss Tomatoes and Onion in Olive Oil, spread on a sheet pan and roast 45 mins.
3. Transfer Tomatoes and Onions to a blender, add cooked beans Garlic, Chipotle puree' and blend. Strain through a medium mesh sieve (or food Mill) to remove skins and remaining seeds.
4. Reheat soup over low heat. Season to taste with salt.
5. Lightly fry Chiles a few seconds until just softened. Cut Chiles into thin strips. Put a slice of Cheese into each of 4 bowls. Laddle soup into bowls and top with Chile strips. Serve with soft or fried tortillas and sour cream.
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