This soup is just a treat in a bowl.
Its basis is tomatoes and pinto beans, seasoned with warm chili spices, creamy and silky, and as soon as you put a generous portion of crispy, sweet and spicy corn pancakes on it, which melt in your mouth, you will want more and more. And much more. And then, okay, even more, because this dish is getting tastier and tastier.
Will you make an artificial soup of Mexican cream, coriander and salted cotijah cheese? We hope so.
Serve the tarasca soup in a plate with a spoon and over the soup with corn-portioned jalapeno peppers.
The origin of the Taraska soup
Sopa tarasca (“Tarasca soup”) comes from the state of Michoacán in Mexico and got its name after the indigenous peoples of the area, purepecas or Tarasco. It contains tomatoes, garlic, onions and our favorite friend – pinto beans! It is also prepared with fresh or dried chili peppers from this region, which gives it a warm, smoky taste.
Thanks to the video of Pati Ginich on YouTube, we got acquainted with the soup for the first time. We immediately prepared it according to her perfect recipe and it was very, very tasty! The pati uses a whole dried ancho chili pepper, which is often hard to find in our local supermarket (although if you find one, it’s just delicious to eat it!).
Depending on availability and preferences, we have made some minor changes, such as using ground ancho chili, frying onions instead of adding it raw, and adding some cumin to give this dish a special touch of more traditional Tarasca soup.
Why is it so delicious
This soup is spicy, but not whole (although it contains ground ancho chili pepper). It’s really spicy, but not only because of the temperature of the soup, you know? It’s just hot out there. The sun looking through the clouds, or sitting at the right distance from the fire, or the soft, thick sweatshirt and the very dense blanket. It’s so hot out there. Feel it and it’s great.
The thick creamy Pinto bean soup will make you feel that you really have something special for yourself, and you will hear that you prepared it yourself.
In addition, this dish is very popular among dessert lovers.
Put the strudel on top with Mexican cream (sour cream would also taste better)
Confetti from fresh coriander
At the end, sprinkle with a little cotidge cheese, and then sprinkle with a little more. Do you still have a bag in your hand? Okay, one more pinch.
What else are you thinking about? Avocado pieces? Green onions? French fries? YES, YOU UNDERSTAND THAT. You, the champion of hedging, it’s you.
Crispy, salted and sweet corn on the cob with jalapeno was prepared especially for our guests. Sure, this is a small extra step, and yes, it’s about some pancakes, but we think that maybe we were born on this earth to eat these pancakes, and we take this work very seriously.
ANOTHER FUNNY feature of this soup is that it is incredibly versatile. Not only do I use a refill container, but you can also be creative to prepare the leftovers (by the way, the soup will taste even better the next day). Do we use it as a sauce for chicken tacos? Yes, we have it. Will it turn into a great sauce for enchilada? We really think, please contact us!
How to cook Taraska soup (Pinto bean soup)
In this beautiful bowl it is quite easy to fry / simmer / puree over low heat, this is how it works:
Fry the onions and garlic until soft and fragrant, and then season with ground ancho pepper and cumin.
Add the tomatoes and simmer until tender!
Stir everything until smooth and add to the pan.
Add the beans and some broth to the blender and cook too!
Stir everything and cook over low heat
Think AND be sure to cook and serve the corn balls with jalapeno
Put the corn pancakes with jalapeno pepper on a plate.
Let’s talk about corn pancakes with Jalapeno, huh?
Perfect corn pancakes, tender, crispy, sweet and salty. oh, my god. oh, my god. You will surely often make this soup from fresh crispy tortilla strips, and that would be great, but it’s really special to make an extra circle in the kitchen so that these pieces fit on your plate. The dough is prepared simply and you will quickly fry it, after which you will be rewarded with wonderful sweet corn tortillas floating in the soup. The top remains crispy, and the bottom becomes a bit like dumplings covered with juicy slices of corn and jalapeno.
Ingredient
Taraska soup
2 tablespoons of olive oil
oils , 1 finely chopped onion
4 cloves of garlic, chopped
1/2 Tablespoon Ancho Chili Powder
2 teaspoons of cumin
whole tomatoes weighing 28 ounces per can
. two 14-ounce cans of Pinto beans, peeled
2-3 cups of water or vegetable broth
2 teaspoons of salt (more or less to taste)
Corn pancakes with jalapeno pepper
1 3/4 Cups Frozen Corn
1/4 Cup Flour
1 tablespoon of corn
1/4-1/2 Cup of Starch
crushed jalapeno pepper with cotidge cheese (usually it’s more than enough to taste)
1/2 Teaspoon salt and / or vegetable oils for cleaning
1 cup of vegetable oil for frying
Cooking mode prevents the screen from darkening
Instruction
Preheat the olive oil over medium heat. Add the onion and garlic; fry until they are soft and taste. Add the ground ancho chili and cumin; fry for 1-2 minutes. Add the tomatoes; cook over low heat for 15 minutes. Put the mixture in a blender and stir until smooth. Return to the pan.
Put the pinto beans in a blender; mix with water or broth. Add to the pan and mix with the tomato mixture. Cook over low heat until ready to serve.
To prepare portions of corn, grind 1 cup of corn in a food processor until smooth. Mix corn puree with flour, corn starch, kotidge, jalapeno and salt. Add the remaining 3/4 cups of corn. Add a couple of glasses of oil to the pan. Preheat over medium heat. When the oil is heated, form small balls from the corn egg, about 1-2 tbsp. l. per donut (biscuit dough balls are quite suitable for this). Fry on both sides until golden brown. Remove from the oil and dry on paper towels.