The secret to an authentic sopa tarasca lies in the deep, earthy flavor of the pinto beans and the smoky anchos. This sopa tarasca recipe guides you through creating a rich, satisfying soup complemented by bright, crispy jalapeño corn fritters. This recipe is perfect for those seeking a comforting yet exciting meal. I remember the first time I made sopa tarasca, I was amazed by how the simple ingredients transformed into such a complex, satisfying dish, especially with the texture contrast from the fritters.

⏱ Time: 45 min
👥 Servings: 4-6
📊 Level: Medium
🥗 10 ingredients
️ Sopa Tarasca: Spicy Pinto Bean Soup! Sopa Tarasca: master this authentic Mexican pinto bean soup. Serve with crispy jalapeño corn fritters for a hearty, flavo

Sopa Tarasca: Spicy Pinto Bean Soup!

Sopa Tarasca: master this authentic Mexican pinto bean soup. Serve with crispy jalapeño corn fritters for a hearty, flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, smashed
  • 1/2 tablespoon ancho chili powder
  • 2 teaspoons cumin
  • one 28-ounce can whole tomatoes
  • two 14-ounce cans pinto beans, drained
  • 2-3 cups water or vegetable broth
  • 2 teaspoons salt (more or less to taste)
  • 1 3/4 cups frozen corn

Method
 

  1. Heat olive oil over medium-high heat. Add onion and garlic; sauté until soft and fragrant, about 5 minutes. Add ancho chili powder and cumin; sauté for 1-2 minutes. Add tomatoes; simmer for 15 minutes. Transfer mixture to a blender and blend until smooth. Return to pot.
  2. Add pinto beans to blender; puree with water or broth until smooth. Return to pot and stir it into the tomato mixture. Simmer over low heat for at least 10 minutes, or until ready to serve.
  3. For the corn fritters, pulse 1 cup of the corn in a food processor until smooth-ish. Mix your pureed corn with the flour, cornstarch, Cotija, jalapeño, and salt. Add in remaining 3/4 cup corn. Pour several cups of oil into a skillet for frying. Heat over medium heat. When the oil is hot, add the corn batter in small rolled balls – about 1-2 tablespoons per fritter (a cookie dough scoop works well for this). Fry until golden on both sides, about 3-5 minutes per side. Remove from the oil and drain on paper towels.
  4. Serve soup hot, topped with corn fritters, a dollop of crema, a sprinkle of Cotija cheese, fresh cilantro, and anything else your heart is asking for. YUM.

Notes

– For extra depth, roast the tomatoes before blending for a smoky flavor.
– If the soup is too thick, add a little more water or broth until desired consistency is reached.
– Make-ahead: The soup can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop.
– Internal temperature for fritters: Ensure fritters are golden brown and cooked through; a test fritter can be cut open to check the center.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For extra depth, roast the tomatoes before blending for a smoky flavor.
  • If the soup is too thick, add a little more water or broth until desired consistency is reached.
  • Make-ahead: The soup can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop.
  • Internal temperature for fritters: Ensure fritters are golden brown and cooked through; a test fritter can be cut open to check the center.

This sopa tarasca with jalapeño corn fritters is more than just a meal; it’s a comforting experience. Experiment with different toppings like avocado or a squeeze of lime to make it your own. Enjoy this delightful Mexican classic!

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