Tamale Soup with Tamale Dumplings
This hearty and flavorful Tamale Soup is a fusion of traditional tamales and a savory soup base, complete with tamale dumplings that give a comforting twist. Perfect for a family dinner, it warms the soul and satisfies the appetite.
Equipment
- 1 large pot
- 1 mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (15 oz) diced tomatoes
- 6 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup corn kernels fresh or frozen
- 1 can (15 oz) black beans rinsed and drained
- to taste salt
- to taste pepper
- fresh cilantro for garnish (optional)
- 2 cups masa harina corn flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegetable shortening or butter softened
- 1 cup chicken or vegetable broth
- ½ cup shredded cheese optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the diced carrots and celery. Sauté for about 5 minutes until they begin to soften.
- Stir in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, corn, and black beans. Bring the mixture to a simmer and season with salt and pepper. Let it simmer for about 20 minutes to allow the flavors to meld.
- Meanwhile, prepare the tamale dumplings. In a mixing bowl, combine the masa harina, baking powder, and salt. Mix well.
- In another bowl, beat together the vegetable shortening (or butter) and the broth until smooth. Gradually add the masa harina mixture to the broth mixture, stirring until a soft dough forms. If desired, fold in the shredded cheese.
- Once the soup has simmered for 20 minutes, use a spoon to drop tablespoon-sized portions of the tamale dough onto the surface of the simmering soup. Cover the pot and let the dumplings cook for 15-20 minutes until they are firm and cooked through.
- Once the dumplings are ready, serve the soup hot, garnished with fresh cilantro if desired.
Notes
Feel free to customize this recipe by adding your favorite protein such as shredded chicken or beef.
Adjust the spices according to your heat preference.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove.