Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(49)
Ingredients
6 servings
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, smashed
- 1/2 tablespoon ancho chili powder
- 2 teaspoons cumin
- One 28-ounce can whole tomatoes
- Two 14-ounce cans pinto beans, drained
- 2–3 cups water or vegetable broth
- 2 teaspoons salt (more or less to taste)
- 1 3/4 cups frozen corn
- 1/4 cup flour
- 1 tablespoon cornstarch
- 1/4 to 1/2 cup cotija cheese
- Minced jalapeño (to taste – one is usually more than enough)
- 1/2 teaspoon salt, and/or salt for topping
- 1 cup vegetable oil for frying
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Preparation
Step 1
Heat olive oil over medium high heat. Add onion and garlic; sauté until soft and fragrant. Add ancho chili powder and cumin; sauté for 1-2 minutes. Add tomatoes; simmer for 15 minutes. Transfer mixture to a blender and blend until smooth. Return to pot.
Step 2
Add pinto beans to blender; puree with water or broth. Return to pot and stir it into the tomato mixture. Simmer over low heat until ready to serve.
Step 3
For the corn fritters, pulse 1 cup of the corn in a food processor until smooth-ish. Mix your pureed corn with the flour, cornstarch, Cotija, jalapeño, and salt. Add in remaining 3/4 cup corn. Pour several cups of oil into a skillet for frying. Heat over medium heat. When the oil is hot, add the corn batter in small rolled balls – about 1-2 tablespoons per fritter. Fry until golden on both sides. Remove from the oil and drain on paper towels.
Step 4
Serve soup topped with corn fritters, crema, Cotija cheese, cilantro, and anything else your heart is asking for. YUM.
Step 5
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Chef's notes
Instant Pot Instructions:
Sauté the onion and garlic in the Instant Pot with a bit of olive oil. Add in the ancho chili powder and cumin, and sauté an additional minute or two. Add in the tomatoes, pinto beans, and 2 cups or water or broth. Cook on high pressure for 5 minutes with a quick release when the soup finishes. Transfer the mixture to a blender and puree until smooth or puree everything right in the Instant Pot until smooth.
I actually made potato eggplant tacos and chicken tacos with the leftover soup – just use it like a simmer sauce to cook with your taco filling. Super yummy.
