Sopa Morena
Servings: 6
Ingredients
| Qty | Ingredient |
|---|---|
| 1 ea | ancho chile, dry-roasted and seeded |
| 3 cups | cooked black beans |
| 4¼ cups | vegetable stock |
| 7 oz | tomatoes, dry-roasted until black |
| 1 ea | onion, sliced and dry-roasted until black |
| 1 ea | garlic clove, dry-roasted |
| corn oil, for cooking | |
| 5 ea | avocado leaves, or to taste, toasted |
| Garnish | |
| 4 ea | corn tortillas, cut into thin strips and fried until crispy |
| 1 ea | large, ripe but firm avocado, peeled, pitted, and sliced or diced |
| ½ cup | crumbled Chiapas, feta or cotija cheese |
| 2 ea | pasilla chiles, sliced and fried |
Preparation
- Soak the ancho chile in hot water until soft. In a food processor or blender, blend the black beans with the stock, then pass through a strainer (sieve) and set aside.
- Blend the roasted tomatoes, onion, garlic, and ancho chile with ½ cup water. Pass through a strainer into a pan with a little oil and cook, stirring until reduced, then add the blended beans and avocado leaves. Bring to a boil, lower the heat and simmer for 10-15 minutes or until it has reached the desired thickness. Season with salt to taste.
- Divide the tortilla strips between the bases of six warm soup bowls, pour in the hot soup and garnish with avocado, crumbled cheese and fried chile rings. To garnish