Green Bean and Cheese Fritters with Tomato Broth

Steps

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1. 1
   Wash the green beans, remove the ends, and cut them into small pieces.
   ▶ ≈0:25
2. 2
   Add the green beans to boiling water along with salt, a small piece of onion, and a garlic clove. Cook over medium heat for 8 to 10 minutes until tender. Drain and let cool completely.
   ▶ ≈0:37
3. 3
   Mix the cooled green beans with half the flour to coat well and help prevent the fritters from falling apart when frying. Add the cubed cheese, incorporate the remaining flour, and season with salt and pepper.
   ▶ ≈1:40
4. 4
   Beat the eggs with salt and pepper until well combined. Add the beaten eggs to the green bean and cheese mixture and stir until fully incorporated.
   ▶ ≈2:11
5. 5
   Heat oil in a pan and use a spoon to drop the mixture into the pan, forming fritters. Fry over medium to medium-low heat until golden on one side, then flip and brown the other side. Remove and drain. Repeat with remaining mixture to make 15 to 16 fritters total.
   ▶ ≈2:27
6. 6
   Blend the raw tomatoes, chopped garlic, and chicken broth or water in a blender until smooth.
   ▶ ≈3:55
7. 7
   Sauté the sliced onion in hot oil over medium-high heat for 5 to 6 minutes until slightly browned. Add the jalapeño strips, oregano, and bay leaves.
   ▶ ≈4:15
8. 8
   Pour in the blended tomato mixture and stir well. Add salt to taste and simmer over medium heat for 20 minutes.
   ▶ ≈4:38
9. 9
   When ready to serve, briefly dip the fritters into the hot broth just before eating to prevent them from falling apart. Serve with warm corn tortillas and refried beans on the side.
   ▶ ≈5:07