Sopa Tarasca Soup

Heat 2 tablespoons of oil in a skillet over a medium-low heat setting. Cook the pasilla chiles until they turn light brown, taking care not to overcook them, 1 to 2 minutes. Transfer the chiles to a plate and reserve them for later use. Increase the skillet's heat to a medium-high level; cook the tortillas in the same oil until they become crispy and golden brown, taking about 3 minutes. Remove them from the skillet.

Next, wipe out the skillet and put it back over a medium-high heat setting. Add the tomato and serrano peppers to the skillet. Roast them in the dry skillet, stirring occasionally, until their skin is nicely charred and their flesh becomes soft, 8 to 12 minutes. Let them cool down for a short while. Peel the tomatoes and place them in a blender along with the serrano peppers. Add some water to the blender and blend everything together until smooth.

Heat the remaining 1 tablespoon of oil in a saucepan over a medium heat setting. Add the onion to the saucepan and cook, stirring occasionally, until it becomes translucent, about 5 minutes. Pour in the tomato mixture and cook until it thickens up, about 5 minutes.

Now, add the beans to a blender and process them until smooth. Add them to the saucepan with the tomato mixture. Add some oregano and season with salt to taste. Bring the soup to a simmer until the beans are heated through, about 5 minutes. Finally, garnish the soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.