Chef Colin King’s Sopa Tarasca Estillo Patzcuaro

Serves 8
Meal type Avocado, Black Beans, Chilies, Tomatoes
Season Fall, Winter


  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped garlic
  • ½ large Spanish onion
  • 1 ½ cups chopped plum tomatoes
  • 2 guajillo chiles
  • 1 ½ cups dry black beans
  • 8 cups water
  • 2 cups chicken stock
  • 1 teaspoon avocado leaf powder *
  • Salt, to taste
  • Diced red onion, for garnish
  • Sesame seeds, for garnish
  • Diced avocado, for garnish
  • Crispy tortilla chips, for garnish
  • Ancho chile powder, for garnish
  • Mexican crema, or sour cream, for garnish


1 In a large pot, heat the vegetable oil over medium-high heat, add the garlic and onion, and sauté until translucent, about 10 minutes.
2 Add the tomatoes and continue to cook until the tomato juice is reduced by ½, about 20 minutes.
3 Meanwhile, use a damp towel to rub the chiles in order to clean them. Add the cleaned chiles, black beans, the water, and the chicken stock to the pot and bring to a boil.
4 Reduce the heat to medium and simmer the soup until the beans are falling apart tender and the soup has thickened slightly, about 3 hours.
5 After simmering, add the avocado leaf powder and stir to combine. Using a hand blender, carefully purée until smooth. Season with salt, to taste, and garnish with the red onion, sesame seeds, crema, avocado, tortilla chips, and ancho powder before serving.
6 *Note: Avocado leaf powder is made from grinding dry avocado leaves, which can be found at most specialty Latin markets.