Recipe courtesy of Lake Austin Spa Resort
Tamale Soup
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 477
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 67
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 23
- Cholesterol
- 37
- Sodium
- 683
- Total: 3 hr
- Prep: 1 hr
- Cook: 2 hr
Ingredients
Soup:
1/4 cup celery, diced
1/4 cup carrot, diced
1 cup onion, diced
Olive oil flavored pan spray
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cloves garlic, minced
4 cups chicken stock
1 cup diced tomato with juice
1/2 cup tomato puree
1/2 cup zucchini, diced
1/4 cup corn kernels
1 cup garbanzo beans
1 teaspoon adobo paste from canned chipotle peppers
Tamales:
2 cups masa harina de maiz
1/2 teaspoon salt
1 1/4 cups warm chicken stock
4 tablespoons light butter
6 ounces cooked, boneless, skinless smoked turkey, shredded
1/4 cup red or green salsa
Directions
- For the Soup: Gently sweat the celery, carrot and onion using the pan spray until the onion has softened, keeping a lid on the pot except when stirring. Add oregano, cumin and garlic. Sweat for a few more minutes. Add the stock and simmer 30 minutes. Add tomato products, zucchini, corn, garbanzo beans and adobo paste. Simmer 10 minutes. Unwrap the tamales, place 2 each in 6 large bottom soup bowls. Ladle soup over tamales. Garnish, if desired, with chopped cilantro, crumbled Queso Ranchero, and a squeeze of lime.
Tamales:
- Combine masa, salt and stock. In a large mixing bowl, whip softened light butter until fluffy, then incorporate into masa. Spread a 2 1/2 by 4-nch rectangle of masa mixture onto an 8 by 10 inch aluminum foil rectangle. Combine the chicken and salsa, then place 2 tablespoons lengthwise on the masa. Gently fold over the foil lengthwise. Crimp the masa together. Roll up and close first the long side and finally the ends to form a pocket. Steam, covered with toweling for 1 1/2 hours. Yield: 12 tamales