Healthy Recipes: Sopa Tarasca Recipe

Healthy Recipes: Sopa Tarasca Recipe

When traveling, I’m often quite strict with what I eat because I fear getting sick and don’t want to ruin my trip. (Read Traveling India to know how that goes!) This means I stick to only cooked veggies, fruits covered in thick skin, and bagged goods like chips. (Read What To Eat When Traveling.) This doesn’t mean I’m not enjoying what I eat, but my diet while traveling definitely is limited and not as nutritionally dense as it should be. But at Casa de Mita in Punta Mita, Mexico I break all my “rules.” This all-inclusive luxury boutique villa hotel is as high-end as it comes with impeccable service, exclusivity, beachfront location, and interior design. Their food quality just tops it off. They take great care to use only the freshest ingredients, all washed in filtered water and meticulously prepared to avoid any contamination and make some of the most delicious food I’ve ever had. You can imagine just how pleasurable is it to be somewhere you don’t have to worry about the freshness and safety of the food! I snuck into the kitchen one evening to watch Chef Gonzalo and his assistant Davide make Sopa Tarasca, a traditional Mexican soup, part of Sunday’s dinner menu. A guest favorite, Sopa Tarasca has quite the spicy kick thanks to the dried chilis. It’s an easy-to-make recipe which is why I’m sharing it here! Plus it’s gluten-free, vegan, nut-free, and sugar-free—which means practically everyone can eat it despite any allergy. The sopa tarasca recipe is as follows:

INGREDIENTS for Sopa Tarasca Recipe (serves 6):

  • 3 dried chilis (ancho, pasilla, guajillo all typically used in traditional Mexican dishes)
  • 11 Roma Tomatoes
  • 1 Onion
  • 3 Tablespoons Olive Oil
  • 8 cups Water or Chicken Stock (your choice)
  • 1 Garlic Clove
  • 1 Handful Fresh Cilantro (also known as Corriander)
  • 2 Tablespoon Salt
  • 2 Tablespoon Black Pepper
  • A Pinch White Pepper Powder
  • 1 Cup Sliced Tortilla Chips (optional)
  • 1 Avocado (optional)
  • 1 pint Mexican Cream (optional)
  • 1 Package of Cheese (optional)

DIRECTIONS for Sopa Tarasca Recipe:
(Prep Time 15 minutes + 1 hour total to cook)

1. Cut the roma tomatoes in half and lay on a pan seasoned with salt, pepper, and olive oil
2. Bake the tomatoes in the oven on 350 degrees Fahrenheit for 15 minutes
sabrina must sopa tarasca recipe tomatoes 3. Slice the dried chilis in half to easily remove the seeds
sabrina must sopa tarasca recipe chilis4. Cut the onion in eights
5. Heat 1 Tablespoon of Olive Oil in a pot
6. Place chilis and cut onion in the heated pot and sauté for 2 minutes
sabrina must sopa tarasca recipe7. Toss in 1 garlic clove to the pot
8. Add in roasted tomatoes in the pot and let everything sauté and simmer for about 5 minutes
sabrina must sopa tarasca recipe

9. Add either 8 cups of water or liquid chicken stock to the pot (obviously to make the dish vegetarian or vegan, use water)
sabrina must sopa tarasca recipe10. Add 1 Tablespoon Sea Salt
11. Add 1 Tablespoon Black Pepper
12. Add 1 quick shake of White Pepper
13. Add in Handful of Fresh Cilantro
13. Cook for 15 minutes
14. Blend the soup in a food processor
sabrina must sopa tarasca recipe blender 15. Pour blended soup through a strainer so the soup is smooth
16. Cook for another 15 or so minutes
17. Serve in a bowl and top with tortilla strips, avocado, queso, and Mexican cream (all optional)
sabrina must sopa tarasca recipe casa de mita18. Eat up!

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