Sopa Tarasca with Jalapeno Corn Fritters
Pinto bean and tomato soup with ancho chile served with jalapeno corn fritters
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 1/2 tbsp ancho chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- 2 14 oz cans fire roasted tomatoes
- 2 14 oz cans pinto beans drained
- 2-3 cups chicken or vegetable broth
- 2 tsp salt to taste
For the fritters:
- 1 3/4 cup fresh corn or frozen if you can't get fresh but I recommend fresh if you can
- 1/4 cup flour
- 1 tbsp cornstarch
- 1/2 cup cojita or grated parmesan
- 1 jalapeno minced
- 1/2 tsp salt plus extra for sprinkling
- oil for frying
Instructions
- Make the soup first because you want to eat the fritters right after frying. In a blender, combine the canned tomatoes, drained beans and a little of the broth. In a stock pot, heat the oil over medium heat and add the onion, garlic and spices. Cook, stirring occasionally, until fragrant. Add to the blender and blend until smooth. Return to the pot and add a bit more broth until you have a thick soup. Heat over medium low and taste and adjust the seasoning.
- For the fritters: process 1 cup of corn in the blender or food processor until mostly blended. Combine with the other ingredients except the oil and stir well. Heat the oil to 350 and use a cookie scoop to drop balls of batter into the oil. Fry for a few minutes until golden brown. Drain on paper towels and add to the soup when ready to eat.
- Serve with sour cream, cilantro, and any other toppings you like.
Tried this recipe?Let us know how it was!