Sopa Tarasca Michoacana (Bean Soup with Tortilla Strips)

• 250 g Dried pinto beans
• 1 medium White onion
• 3 cloves Garlic
• 90 ml Vegetable oil
• 500 g Tomato, ripe
• 2 tsp Guajillo chili powder
• 1.2 liters Vegetable stock, hot
• 2 tsp Fine sea salt
• 6 pieces Corn tortillas, day-old if possible
• 80 g Cotija cheese
• 2 pieces Lime
• 2 pieces Avocado, ripe

1. Rinse the dried pinto beans, then put them in a large pot with the onion (peeled and halved) and 2 of the garlic cloves (peeled). Add the vegetable stock and bring to the boil, then reduce to a gentle simmer. Cook for 35 to 40 minutes, until the beans are very tender.
2. Meanwhile, cut the tomatoes into chunks and finely chop the remaining garlic clove. In a saucepan, warm 1 tbsp of the vegetable oil over a medium heat, then cook the garlic for 30 seconds. Add the tomatoes, guajillo chili powder and 0.5 tsp of the fine sea salt, then simmer for 10 to 12 minutes until the tomatoes collapse and the mixture looks jammy.
3. Remove and discard the onion halves from the beans. Tip the tomato mixture into the pot, then blend until smooth using an immersion blender. Simmer for 5 minutes to bring the flavours together, then season with the remaining fine sea salt and a squeeze of lime to taste.
4. Stack the corn tortillas and slice into thin strips. Heat the remaining vegetable oil in the saucepan over a medium-high heat, then fry the tortilla strips in batches for 1 to 2 minutes until crisp and lightly golden. Lift out with tongs and drain briefly before serving.
5. Cut the avocados into slices and cut the limes into wedges. Ladle the soup into bowls and top with tortilla strips and crumbled cotija cheese. Serve with avocado and extra lime alongside.

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