Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

 Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters is a delicious and flavorful dish that combines a hearty, smoky bean soup with crispy, spicy corn fritters. The soup is rich and satisfying, while the fritters add a crunchy, savory bite. Here's how to make both:

Sopa Tarasca (Pinto Bean Soup)

Ingredients:

2 cups dried pinto beans (or 3-4 cups cooked pinto beans)

1 onion, chopped

2 cloves garlic, minced

1 tomato, chopped (or 1 can diced tomatoes)

1 tablespoon olive oil

4 cups vegetable or chicken broth

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup fresh cilantro, chopped

1-2 tablespoons lime juice (optional, for brightness)

Instructions:

1. Cook the beans: If using dried beans, rinse them and soak them overnight or for at least 6 hours. Drain and rinse them before cooking. In a large pot, add the soaked beans and cover with water. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, or until tender. If using canned beans, just rinse and drain them.

2. Sauté the aromatics: In a separate large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.

3. Add tomatoes and seasonings: Add the chopped tomatoes (or canned tomatoes) to the pot, along with the cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld.

4. Add the beans and broth: Add the cooked pinto beans and broth to the pot. Stir well and bring to a simmer. Cook for about 20 minutes to combine the flavors. If you prefer a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency.

5. Finish the soup: Stir in the chopped cilantro and lime juice, if using. Adjust the seasoning as needed. Serve hot with additional cilantro and lime wedges.

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Jalapeño Corn Fritters

Ingredients:

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup all-purpose flour

1/4 cup cornmeal

1-2 jalapeños, finely chopped (seeds removed for less heat)

1/4 cup green onions, chopped

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk (or non-dairy milk)

1 large egg

Vegetable oil for frying

Instructions:

1. Prepare the batter: In a large bowl, combine the corn kernels, flour, cornmeal, chopped jalapeños, green onions, baking powder, salt, and pepper. Mix well.

2. Make the fritter batter: In a separate bowl, whisk together the milk and egg. Add the wet ingredients to the dry ingredients and stir until the mixture is just combined. The batter should be thick but not dry. If it's too thick, add a little more milk.

3. Fry the fritters: Heat a few tablespoons of vegetable oil in a skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, pressing them gently to form small patties. Fry for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.

4. Serve: Serve the fritters hot alongside the Sopa Tarasca. They can also be served with a dipping sauce like sour cream, hot sauce, or a tangy crema.

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This Sopa Tarasca (Pinto Bean Soup) is comforting and full of flavor, while the Jalapeño Corn Fritters provide a spicy, crunchy contrast

. Together, they make a satisfying meal with a perfect balance of textures and flavors. Enjoy!