The Sopa Tarasca (Pinto Bean Soup) is a feast not only for the palate but for the eyes as well. The vibrant colours make it an appealing dish.
Sopa Tarasca | Pinto Bean Soup With Jalapeño Corn Fritters
Ingredients
For the Sopa Tarasca:
- 2 cups dried pinto beans
- 6 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
For the Jalapeño Corn Fritters:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1 cup corn kernels
- 1 jalapeño, chopped
- Vegetable oil for frying
Instructions
Preparing Sopa Tarasca:
- Rinse the pinto beans and put them in a large pot with the water.
- Heat the mixture until it reaches boiling point. Then, decrease the heat and let it cook until the beans become soft and tender.
- As the beans cook, use a separate pan to sauté the onion, garlic, and jalapeño until the onions become translucent.
- Add the cooked vegetables and cumin to the pot with the beans. Let the soup simmer for another 20 minutes.
- Use an immersion blender to blend the soup until it's smooth. Add salt and pepper to taste.
Preparing Corn Fritters
- To prepare the corn fritters, simply mix the cornmeal, flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and stir until combined.
- Stir in the corn kernels and chopped jalapeño.
- Heat the vegetable oil in a pan and drop spoonfuls of the batter into the oil. Fry until golden brown on each side.
- Serve the soup hot with the corn fritters on the side.
This traditional Mexican pinto bean soup, combined with the spicy, crunchy corn fritters, offers a unique and satisfying meal experience.
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