The Tarasca soup is an original dish of the Purépecha Plateau in Michoacán, made with tortilla, cheese and sauce from Chile, an unmistakable delight for the palate. If you are interested in learning to make a simple and always tasty Mexican recipe, in recipesgratis.net we show you how to make Michoacán style soup step step by step, a vegetable soup with a very special flavor.
| 🚻 6 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make Michoacán -style soup: |
| 5 cups of chicken broth 200 grams of tomato 2 units of onion 1 clove of garlic 6 units of Chile width 1 branch of epazote 7 pieces of corn tortilla 1 teaspoon of ground oregano 2 units of sheet from laurel ½ teaspoon of chicken broth powder 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, ideal to accompany with soda, boiled, |
Ingredients to make Michoacán -style soup:
1. Before preparing our homemade Michoacán style soup we must have all our utensils at hand and our well-washed, chopped, heavy, etc. ingredients. This will greatly facilitate your stay in the kitchen.
2. We start cutting the onions, one is cut in half while the other is finely it and poured into a container to put on the table and accompany our tarasca soup.
3. The wide chiles are washed below, the seeds and veins are opened and removed. We reserve three chiles for sauce and finely chop the other three.
Trick: The fingers with cooking oil should be spread before handling peppers to prevent the skin from burning.
4. Six corn tortillas are cut into thin and small strips. We reserve one for Chiles sauce.
5. In a pan with a generous splash of hot oil over medium heat, the strips of tortilla and wide chili are fried, until they are well golden and crispy. We let go and reserve to accompany the soup.
6. The tomatoes are liquefied, a splash of water, the other half onion, the garlic, the other three wide peppers, half a teaspoon of powdered chicken broth, a pinch of ground white pepper and an tortilla, a soft puree must be .
7. In a saucepan with a splash of already hot oil over medium heat, the Chilean sauce is added and fry for 7 minutes. Then, five cups of the chicken broth and the Epazote branch are added. Leave without a lid until it is well seasoned, a teaspoon of ground oregano is added and stir well. We suggest using a basic chicken broth to give better taste to Mexican soup.
8. Finally, we grat the cheese and reserve for the time of serving.
Trick: If you don find old cheese you can use Manchego cheese, chihuahua, gouda or some other cheese to gratin.
9. Tarasca soup is served in individual bowls and in each one puts on a teaspoon of tortilla with wide chili, a dagger of chopped onion and a little grated old cheese. If you want to know more typical recipes from Mexico, don miss the shrimp to the Diabla Style Guerrero, you will love it! Yes, you have any questions, opinion or think that we could improve the recipe do not hesitate to write your comments.
