Sopa Azteca

Tortilla soup of crispy fried strips in a smoky tomato-pasilla broth with avocado, sour cream, and cheese.

Ingredients

• 400g black beans
• 2 cups white rice
• 2 tbsp rehydrated dried chilies
• 2 tsp chili powder
• 3 tbsp neutral vegetable oil
• 2 white onions, chopped
• a handful of fresh epazote, chopped
• a generous spoonful of Mexican crema
• 500ml orange juice
• 2 tsp ground cumin
• 1 cup red bell peppers, sliced

Instructions

1. 1

   Heat lard in a large pot over medium heat and cook the rehydrated dried chilies and minced garlic gently until soft and fragrant.

2. 2

   Stir in the dried oregano and smoked paprika, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the black beans and jalapeños, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken 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 black beans is tender, about 30 mins.

6. 6

   Stir in the white rice 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.

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