Black Bean Soup

Silky blended black beans seasoned with epazote and chipotle, topped with queso fresco and crispy tortilla.

Ingredients

• 600g white fish fillets
• 2 cups corn tortillas
• a handful of minced garlic
• 2 tsp smoked paprika
• 1/4 cup neutral vegetable oil
• 1 cup white onions, sliced
• a handful of fresh cilantro, chopped
• a generous spoonful of lime wedges

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the rehydrated dried chilies and finely chopped white onion gently until soft and fragrant.

2. 2

   Stir in the ground cinnamon and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the ground beef and white onions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the ground beef is tender, about 40 mins.

6. 6

   Stir in the masa dough and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the pickled red onions and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the epazote, and serve piping hot.

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