Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla)

Ingredients

• 300 g dried black beans, soaked overnight, drained
• 1 white onion, halved
• 4 garlic cloves
• 1 L chicken or vegetable stock
• 100 ml Mexican crema or sour cream
• 2 chipotle chiles en adobo, finely chopped
• 1 tbsp adobo sauce from can
• 30 ml neutral oil
• 6 corn tortillas, cut into thin strips
• Oil for frying tortillas
• 1 avocado, sliced
• 50 g Oaxaca cheese or mozzarella, shredded
• 1 radish, thinly sliced
• Sea salt and Tellicherry black pepper, to taste
• Fresh cilantro for garnish

Method

1. 1
   Simmer drained black beans with onion half, 2 garlic cloves, and stock in a heavy pot over medium heat for 35 minutes until completely soft; discard onion and garlic.
2. 2
   Blend cooked beans with their cooking liquid in batches until completely smooth and silken; pass through a fine sieve for extra refinement.
3. 3
   Return bean purée to pot; whisk in crema, chipotle chiles, and adobo sauce; heat gently to 80°C without boiling, stirring constantly for 3 minutes to emulsify.
4. 4
   Season with salt and pepper to taste; soup should coat the back of a spoon.
5. 5
   Heat oil for frying to 170°C; fry tortilla strips in batches 2–3 minutes until golden and crisp; drain on paper towels and season immediately with salt.
6. 6
   Ladle soup into warm bowls; top each with fried tortilla strips, avocado slice, cheese, radish, and cilantro; drizzle additional crema across surface and serve immediately.