Creating Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters is a straightforward process if you follow these steps:

For the Sopa Tarasca:

1. Soak Beans: Rinse the pinto beans and soak them in water for at least 4 hours or overnight.
2. Cook Beans: Drain the soaked beans and place them in a large pot. Add the vegetable broth and bring to a boil. Reduce heat and simmer for about 45 minutes, or until beans are tender.
3. Sauté Vegetables: In a separate pan, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
4. Add Tomatoes and Spices: Stir in the diced tomatoes, cumin, smoked paprika, chili powder, bay leaf, salt, and pepper. Cook for 5-7 minutes until the tomatoes soften.
5. Combine Mixtures: Add the sautéed vegetables to the pot with the cooked beans. Stir in the corn and simmer for an additional 10 minutes.
6. Finish with Cilantro and Lime: Remove the bay leaf, stir in the chopped cilantro, and add lime juice just before serving.

For the Jalapeño Corn Fritters:

1. Mix Dry Ingredients: In a bowl, combine cornmeal, all-purpose flour, baking powder, salt, and black pepper.
2. Combine Wet Ingredients: In another bowl, whisk together milk and the egg until well blended.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the chopped jalapeño.
4. Heat Oil: In a skillet, heat oil over medium heat for frying.
5. Fry Fritters: Drop spoonfuls of the batter into the hot oil. Fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.