Empty My Fridge
Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters
Ingredients
- Olive oil2 tbsp
- Onion · chopped1
- Garlic4 cloves
- Ancho chili · powder½ tbsp
- Cumin2 tsp
- Tomato1
- Pinto bean · drained
- Vegetable broth2–3 cups
- Salt2 ½ tsp
- Sweet corn · frozen1 ¾ cups
- Flour¼ cups
- Cornstarch1 tbsp
- Cottage cheese¼–½ cups
- Jalapeño chili · minced
- Vegetable oil1 cup
Instructions
- Heat the olive oil over medium-high heat. Add the onion and garlic and sauté until soft and fragrant. Add the ancho chili powder and cumin and sauté for 1–2 minutes. Add the tomatoes and simmer for 15 minutes.
- Blend the mixture until smooth, then return it to the pot.
- Blend the pinto beans with the water or broth, then return them to the pot and stir into the tomato mixture. Simmer on low heat until ready to serve.
- For the fritters, pulse 1 cup of the corn in a food processor until mostly smooth. Mix it with the flour, cornstarch, cotija, jalapeño and salt, then stir in the remaining ¾ cup corn.
- Heat several cups of oil in a skillet over medium heat. Drop the batter in small balls of about 1–2 tablespoons each. Fry until golden on both sides, then drain on paper towels.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicOnionTomatoSweet cornCottage cheesePinto bean
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