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Tarascan soup. Delicious Mexican recipe

Tarascan soup. Delicious Mexican recipe

people icon For 4 euro icon € 1.18 /pers. calories icon 119 kcal/100g


  • 300 g bay beans or normal beans
  • 3 tomatoes or chili tomatoes
  • 1 l chicken broth
  • 1 clove garlic
  • ¼ onion
  • 5 corn tortillas
  • 1 pasilla chile without seeds (guajillo chile also works)
  • Vegetable seed oil (sunflower for example)
  • Salt

The world of soups is very wide and, depending on the country where we are, we will see them in one way or another. In Spain, recipes for Castilian soup or the delicious picadillo soup are typical , but if we cross the seas we find other very different and surprising recipes.

Tarascan soup is traditional from the state of Michoacán, in Mexico. The origin of this soup dates back to 1966, when the San Felipe inn was inaugurated in Pátzcuaro, Michoacán. For this event, a soup similar to tortilla soup was prepared that they decided to call “Tarasca soup”, becoming today a fundamental dish of Mexican gastronomy.

It is a very tasty and easy to make soup recipe that will take you to the traditional flavors of the Mexican people. Absolutely delicious.

Preparation of Tarascan soup

  1. We soak the beans or beans in a bowl with water for 12 hours. We can leave them from one day to the next. Once soaked, drain the water and set aside.
  2. Roast the tomatoes in a pan until the skin comes off. When this happens, we remove all the remaining skin and reserve for later.
  3. We put the beans in a pressure cooker with a liter of water and let them cook for half an hour. Then we drain the beans and blend them with 300 ml of the water with which you cooked the beans, adding a pinch of salt.
  4. Blend the tomatoes with the garlic clove and onion and add it to the crushed beans. In a pot we heat the oil and when it is hot we add the bean mixture with the tomatoes and the chicken broth, cooking over medium heat until it boils.
  5. While the soup is cooking, fry the tortilla strips until golden brown and then remove them. With the fat left from the tortillas, lightly fry the pasilla chile. We serve the soup in plates or bowls (traditionally made of clay like Castilian soup) and add the tortillas and the pasilla chili. Ready to serve.

You can accompany this soup with small cubes of fresh cheese or avocado, also accompanied with cheese and cream tortillas that make it unmatched, be sure to try it. I’m sure you will love the result, delicious.

Tips for a perfect Tarascan soup

  • If you want to save a little time, you can always use canned beans. If the preserve is of quality, even if the recipe is a little more expensive, the final result will be equally delicious. With which we will make the recipe much faster.
  • The chicken broth, if it is homemade, will give extra quality and flavor to the recipe. Although if you don’t have time to do it, I recommend that you buy a quality one, the one you like the most.
  • In this case we have prepared the soup with all the traditional ingredients, we even got the bay bean (Phaseolus vulgaris) , which is not easy to buy in Spain (only in specialized stores). This variety of bean can have shades from light brown to dark brown. Although if you can’t find it you can replace it with the most generic bean, which you will find in all supermarkets.
  • The same has happened with the pasilla chile , a dried chile with dark and wrinkled skin that is not easy to find in these parts. We have replaced it with guajillo chiles , a chile widely used in Mexican cuisine and that we will find everywhere.
  • Tarascan soup is a thick soup, try not to make it too liquid when adding the chicken broth.
  • You can also roast the tomatoes in the oven if that is more convenient for you, the result is very similar.

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