Sopa tarasca con chile pasilla crujiente y crema de aguacate

Ingredients

For the soup

• 3 cups of cooked pinto beans (with their broth)
• 4 tomatoes Roasted Roma (tomatoes)
• 2 pasilla chilies (toasted and hydrated)
• 2 tortillas of toasted corn (to thicken)
• Lard, oregano, and cumin

For the garnishes

• Fried and crispy tortilla strips
• Fried pasilla chile rings
• Avocado cream (avocado, cream, and lemon)
• Crumbled Cotija cheese

Preparation

1. Base: Blend beans with their broth, roasted tomatoes, pasilla chiles, toasted tortillas, and spices.
2. Cooking: Strain the mixture and fry it in lard for 8 min. Add chicken broth until obtaining a silky texture. Cook for 20 min over low heat.
3. Avocado cream: Blend avocado with cream and lime. Transfer it to a piping bag or squeeze bottle to decorate with dots.
4. Crispies: Fry tortilla strips and pasilla chili rings separately. Drain well so they don't lose their texture.

Assembly

Serve the soup very hot. Place a pile of tortilla strips in the center. Decorate with dots of avocado cream, Cotija cheese, avocado cubes, and the fried pasilla chili rings.