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Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Date Added: 10/13/2021    Source: pinchofyum.com

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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
  • 1/4 cup flour
  • 1 tablespoon cornstarch
  • 1/4 to 1/2 cup cotija cheese
  • minced jalapeno (to taste – one is usually more than enough)
  • 1/2 teaspoon salt, and/or salt for topping
  • enough oil to fry

View the full recipe at pinchofyum.com

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