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Sopa Tarasca | Pinto Bean Soup With Jalapeño Corn Fritters

Sopa Tarasca | Pinto Bean Soup With Jalapeño Corn Fritters

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 Servings
Calories 450 kcal

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.