Cozy Sopa Tarasca with Crispy Corn Fritters

A comforting blend of flavors and textures, Sopa Tarasca paired with crispy jalapeño corn fritters is the perfect dish to warm you up on a chilly autumn day.

Ready in: 1 hour 15 minutes · Serves: 4-6 · Technique: Simmering and frying · Storage: Up to 5 days in the refrigerator.

Quick Answer

Warm up with this hearty Sopa Tarasca and crispy jalapeño corn fritters, perfect for cozy gatherings.

As the crisp autumn air settles in around New York City, I find myself drawn to the warmth of home-cooked meals that nourish both body and soul. With Thanksgiving and Christmas just around the corner, there's a sense of comfort that comes from gathering around the table with loved ones, savoring the flavors of the season. One dish that perfectly embodies this spirit is Sopa Tarasca, a flavorful pinto bean soup paired delightfully with spicy jalapeño corn fritters.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Warm, comforting flavors perfect for autumn and holiday gatherings.
• Brimming with nutritious ingredients, making it a wholesome meal option.
• Crispy jalapeño corn fritters add a delightful texture and a bit of spice.
• Simple to prepare, allowing you to enjoy quality time with loved ones.
• Versatile recipe-great for meal prep or serve fresh from the stove.

Ingredients

Here's what you'll need to create Sopa Tarasca with jalapeño corn fritters:

For the Sopa Tarasca

• 1 cup dried pinto beans (soaked overnight)
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt to taste
• Fresh cilantro, for garnish
• Avocado, diced, for topping

For the Jalapeño Corn Fritters

• 1 cup fresh corn kernels (or frozen, thawed)
• 1 jalapeño, finely chopped
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• 1 large egg
• ¼ cup milk
• Salt and pepper to taste
• Oil, for frying

How to Make Sopa Tarasca (Step-by-Step)

This delicious Sopa Tarasca, with its savory broth and spicy fritters, is easy to make and will warm your heart on chilly days.

Step 1: Prepare the Sopa Tarasca

In a large pot, combine the soaked pinto beans and vegetable broth. Bring this mixture to a boil, then reduce the heat to a simmer. Let the beans cook for about an hour until they are soft and start to give a creamy texture to the broth.

Step 2: Sauté the Aromatics

In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes. The rich aroma will fill your kitchen, making it feel warm and inviting.

Step 3: Build the Flavor

Mix in the minced garlic, followed by the chopped tomato, ground cumin, and dried oregano. Cook this mixture for another 3-4 minutes until fragrant and the tomatoes soften.

Step 4: Combine and Simmer

Pour the sautéed mixture into the pot with the beans, seasoning with salt to taste. Allow it to simmer for an additional 15 minutes so that all the flavors meld beautifully.

Step 5: Make the Jalapeño Corn Fritters

While the soup simmers, start on the fritters. In a mixing bowl, combine fresh corn kernels, chopped jalapeño, flour, baking powder, egg, and milk. Season this mixture with salt and pepper, stirring until just combined.

Step 6: Fry the Fritters

Heat about an inch of oil in a skillet over medium-high heat. In batches, drop spoonfuls of the fritter batter into the hot oil, frying for about 3-4 minutes on each side until golden brown and crispy. Drain on paper towels to remove excess oil.

Step 7: Assemble and Serve

In serving bowls, ladle out the warm Sopa Tarasca and garnish with fresh cilantro and diced avocado. Enjoy these bowls of comfort alongside the crispy jalapeño corn fritters for a delightful meal.

Common Mistakes to Avoid

• Skip the soaking process: Not soaking the beans leads to longer cooking times and less flavor absorption.
• Overcrowding the frying pan: This can result in soggy fritters rather than crispy ones; fry in batches for best results.
• Skipping the seasoning check: Always taste and adjust seasoning to enhance the flavors of the soup.

Tips and Tricks for Success

• Layer the flavors: Consider adding a splash of lime juice just before serving for an extra zing.
• Make-ahead option: Sopa Tarasca keeps well in the refrigerator for up to a week, making it perfect for holiday meal prep.
• Experiment with toppings: Try adding crumbled queso fresco or a dollop of sour cream for a creamier texture.

Variations

• Substitute pinto beans with black beans for a different flavor profile.
• Use fresh herbs like parsley or green onions for added freshness.
• Try adding diced bell peppers for extra sweetness and color.
• Swap the jalapeño for a milder pepper for less heat.

How to Serve

• Ladle the soup into bowls and garnish with fresh cilantro and diced avocado.
• Serve jalapeño corn fritters on the side for a delightful contrast of textures.
• Add a slice of lime or lemon for a zesty touch when serving.

Make Ahead and Storage

• Make Ahead: Sopa Tarasca keeps well in the refrigerator for up to a week, perfect for holiday meal prep.
• Storage: Store any leftover Sopa Tarasca in an airtight container in the refrigerator for up to 5 days.
• Reheating: Recommended to reheat fritters in an oven rather than a microwave to maintain their crispy texture.
• Freezing: Sopa Tarasca can be frozen, though the fritters are best enjoyed fresh.

Recipe Notes / What I Learned

This recipe is a fantastic reminder of how simple ingredients can come together to create comfort food that feels festive. The balance of the hearty soup with the crunchy fritters is delightful-perfect for sharing during the holiday season.

Yield and Serving Size

Yield: 4 servings · Serving Size: 1 bowl of soup with 2 fritters

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 15g protein · 50g carbs · 10g fat

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