Cuisine  |  See all recipes with cheese vegetables masa soups or in region Michoacán

Michoacán-Style Tortilla Soup: Sopa Tarasca by Karen Hursh Graber © 2004

This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.

3 tablespoons corn oil plus oil necessary for frying chiles and tortillas
½ onion, peeled and chopped
2 cloves garlic, peeled and minced
2 ¼ cups tomato puree, fresh or canned
1 quart chicken broth
2 bay leaves
1 sprig each thyme and marjoram
½ teaspoon ground black pepper
salt to taste
2 ancho chiles, seeded and cut into short strips and lightly fried in corn oil
6 corn tortillas, cut into strips and fried until crispy in corn oil
6 ounces queso fresco or farmer cheese, cut into strips
chopped fresh epazote (optional)
1 pint Mexican crema or crème fraiche

In a large saucepan, heat the 3 tablespoons oil, add the onion and garlic and sauté until the onion is soft. Add the tomato puree and cook until it is bubbling.

Add the broth, herbs and pepper and bring to a boil. Reduce heat, cover and cook for 10 minutes. Place ¼ cup of the fried chile strips and ¾ cup of the fried tortilla strips in a blender with 1 cup of the broth, liquefy and add to the pot. Cook another 5 minutes.

Ladle broth into individual soup bowls, and distribute the remaining chile and tortilla strips and the cheese evenly into the bowls. Sprinkle some chopped epazote onto each serving and accompany with crema, to be added to taste.

Makes 6 first course servings.

Source Article: The Cuisine of Michoacán: Mexican Soul Food

Published or Updated on: January 1, 2004 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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