Description
Rich Mexican sopa tarasca blends hearty pinto bean soup with crispy jalapeño corn fritters, celebrating Michoacán’s culinary heritage. Rustic flavors and spicy nuances invite you to savor a comforting bowl of traditional Mexican warmth.
Ingredients
Scale
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (28-oz) can whole tomatoes
- 4 cups (960 ml) vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsps olive oil
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- Salt and freshly ground black pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup all-purpose flour
- ½ cup milk
- ½ cup shredded cheddar cheese
- 1 large egg, beaten
- 1 jalapeno pepper, seeded and finely chopped
- 2 tbsps chopped fresh chives
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- Oil, for frying
- Sliced avocado (optional garnish)
- Crumbled queso fresco (optional garnish)
- Chopped cilantro (optional garnish)
- Lime wedges (optional garnish)
Instructions
- Aromatic Foundation: Heat olive oil in a large pot over medium flame. Sauté chopped onions until translucent, then introduce minced garlic, cumin, and ancho chili powder, releasing their vibrant essence for one minute.
- Liquid Integration: Incorporate canned tomatoes, crushing them into the mixture, then add pinto beans and vegetable broth. Elevate to a rolling boil, then reduce to a gentle simmer, allowing flavors to harmonize for 20 minutes.
- Textural Transformation: Employ an immersion blender or carefully transfer to a standard blender, transforming the soup into a silky-smooth consistency. Return to the pot, calibrate seasoning with salt and pepper, maintaining a gentle warmth.
- Jalapeño Corn Fritter Preparation: Whisk together corn kernels, flour, eggs, jalapeños, and baking powder in a mixing bowl. Heat oil in a skillet to 350°F, dropping spoonfuls of batter to create golden, crispy fritters.
- Final Presentation: Ladle the velvety soup into serving bowls, crown with a cluster of freshly fried jalapeño corn fritters, offering a delightful textural contrast and spicy accent.
Notes
- Use an immersion blender for easier and safer pureeing, preventing hot soup splashes and reducing kitchen mess.
- Adjust chili powder and jalapeno amounts to customize heat intensity for different taste preferences or dietary needs.
- Consider adding extra protein by stirring in shredded chicken or tofu for a more substantial meal without compromising the soup’s authentic flavor.
- Garnish with fresh cilantro, diced avocado, or a dollop of Greek yogurt to increase nutrients and create a more complex taste profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 180
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg