In Unknown Mexico we give you the perfect recipe to prepare this kind of soup, called tlatapas.
INGREDIENTS
¼ kilo of yellow beans (it can also be bay or canary), 2¼ liters of water, 5 boiled guajillo or red chipotle chilies, blended and strained, 6 red tomatoes, 1 tablespoon of lard, 10 tender nopalitos cooked with water of tequesquite, cut into strips and well rinsed so that they lose the slime, epazote to taste, salt to taste. For 8 people.
PREPARATION
The beans are roasted on the comal, stirring constantly so that they toast evenly, let them cool and are ground on the metate until they become powder (they can also be ground in the mill). Put the water to boil and when it boils, add the bean flour dissolved in a little cold water, let it cook over medium heat, without stopping moving so that it does not become balls and stick to the bottom. When it begins to thicken, add the cooked, ground, fried and strained tomato along with the chili, the butter, the nopalitos, the epazote and salt to taste, let the tlatlapas take the desired point, which is that of an atolith. light, and served.
PRESENTATION
In clay soup dishes, accompanied by freshly made tortillas.
