Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Por Pinch of Yum · 60 min

Ingredientes

Modo de preparo

1. 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.
2. Blend the mixture until smooth, then return it to the pot.
3. 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.
4. 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.
5. 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.

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