Sopa Tarasca

Sopa Tarasca is a traditional Mexican soup originating from the state of Michoacán. This hearty and flavorful soup features pinto beans as its star ingredient, combined with tomatoes, onions, garlic, and spices, then blended to a smooth consistency. Topped with creamy Mexican crema, crumbled cheese, avocado slices, and crispy tortilla strips, it’s a comforting dish that celebrates the richness of Mexican flavors. Paired with Jalapeño Corn Fritters, which add a delightful crunch and hint of spice, this meal becomes a complete and satisfying culinary experience.

Recipe: Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Ingredients:

For the Sopa Tarasca (Pinto Bean Soup):

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 4 cups vegetable or chicken broth
• Salt and pepper, to taste
• Mexican crema or sour cream, for garnish
• Crumbled queso fresco or feta cheese, for garnish
• Avocado slices, for garnish
• Fresh cilantro, chopped, for garnish
• Tortilla strips or chips, for garnish

For the Jalapeño Corn Fritters:

• 1 cup corn kernels (fresh or frozen, thawed)
• 1 jalapeño, seeded and finely chopped
• 1/4 cup finely chopped red bell pepper
• 1/4 cup chopped green onions
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 cup milk
• 1 large egg
• Vegetable oil, for frying

Instructions:

1. Make the Sopa Tarasca (Pinto Bean Soup):
   • In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the chopped tomatoes, tomato paste, ground cumin, dried oregano, and smoked paprika. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
   • Add the cooked pinto beans to the pot and stir to combine with the tomato mixture.
   • Pour in the vegetable or chicken broth. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
   • Remove the pot from heat. Using an immersion blender or transferring in batches to a regular blender, blend the soup until smooth. If using a regular blender, be sure to blend in batches and return the soup to the pot.
   • Season with salt and pepper to taste.
2. Prepare the Jalapeño Corn Fritters:
   • In a large bowl, combine the corn kernels, chopped jalapeño, red bell pepper, and green onions.
   • In a separate bowl, whisk together the flour, baking powder, salt, ground cumin, and smoked paprika.
   • In a small bowl, whisk together the milk and egg.
   • Pour the milk mixture over the dry ingredients and stir until just combined.
   • Add the corn mixture to the batter and stir until evenly distributed.
3. Fry the Jalapeño Corn Fritters:
   • In a large skillet, heat enough vegetable oil over medium-high heat to coat the bottom of the pan.
   • Drop spoonfuls of the batter into the hot oil, using about 2 tablespoons for each fritter. Flatten slightly with the back of the spoon.
   • Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.
   • Remove the fritters from the skillet and transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
4. Serve:
   • Ladle the hot Sopa Tarasca into bowls.
   • Top each serving with a dollop of Mexican crema or sour cream, crumbled queso fresco or feta cheese, avocado slices, fresh chopped cilantro, and tortilla strips or chips.
   • Serve the Jalapeño Corn Fritters on the side or on top of the soup.

Tips:

• For a spicier soup, leave some of the jalapeño seeds in when chopping.
• If you prefer a thicker soup, reduce the amount of broth used or simmer the soup longer to evaporate some of the liquid.
• Make sure the oil is hot enough before frying the fritters to ensure they become crispy and golden brown.

Variations:

• Substitute black beans or kidney beans for pinto beans in the soup for a different flavor.
• Add diced cooked chicken or shredded rotisserie chicken to the soup for additional protein.
• Serve the Sopa Tarasca with lime wedges on the side for squeezing over the soup before eating.

Sopa Tarasca with Jalapeño Corn Fritters is a flavorful and comforting meal that celebrates Mexican cuisine. Enjoy the smooth and rich bean soup paired with crispy, spicy fritters for a delightful culinary experience!