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.
Servings: 4 servings
Calories: 350kcal
Equipment
- Large pot
- Skillet
- Mixing bowl
- Serving bowls
Ingredients
Group: Ingredients
- 1 cup dried pinto beans, soaked overnight
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Salt to taste
- Fresh cilantro, for garnish
- Avocado, diced, for topping
- 1 cup fresh corn kernels (or frozen, thawed)
- ½ cup all-purpose flour
- ½ tsp. baking powder
- 1 large egg
- ¼ cup milk
- Salt and pepper to taste
- Oil, for frying
Instructions
- In a large pot, combine the soaked pinto beans and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for about an hour until beans are soft.
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Mix in minced garlic, followed by chopped tomato, ground cumin, and dried oregano. Cook for another 3-4 minutes until fragrant.
- Pour sautéed mixture into the pot with beans, season with salt to taste, and allow to simmer for an additional 15 minutes.
- In a mixing bowl, combine fresh corn kernels, chopped jalapeño, flour, baking powder, egg, and milk. Season with salt and pepper, stirring until just combined.
- Heat oil in a skillet over medium-high heat. Drop spoonfuls of the fritter batter into hot oil, frying until golden brown on each side, about 3-4 minutes. Drain on paper towels.
- Ladle Sopa Tarasca into serving bowls and garnish with fresh cilantro and diced avocado. Serve with crispy jalapeño corn fritters.
Notes
When using canned pinto beans, rinse and add them during the last 15 minutes of cooking to heat through.