Sopa Tarasca - Pinto bean soup / Soup sniper EP. 9

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 / (500-700ml) water or vegetable broth
2 teaspoons salt (more or less to taste)
Jalapeño Corn Fritters
1 3/4 cups / (250g)frozen corn
1/4 cup /(30g) flour
1 tablespoon cornstarch
1/4 to 1/2 cup (30 to 60 g) cotija cheese
minced jalapeño (to taste – one is usually more than enough)
1/2 teaspoon salt, and/or salt for topping
1 cup (250ml) vegetable oil for frying


INSTUCTIONS
1. Heat olive oil over medium high heat. Add onion and garlic; sauté until soft and fragrant. 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. Return to pot and stir it into the tomato mixture. Simmer over low heat 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. Remove from the oil and drain on paper towels.
4. Serve soup topped with corn fritters, crema, Cotija cheese.

0:00 Into and plate
0:24 Preparing ingredients
1:13 Cooking!
2:09 Eating