Tamale Soup Recipe Pioneer Woman Food

TAMALE PIE

Steps:

• For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
• For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
• Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
• Preheat the oven to 400 degrees F.
• Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

TAMALE SOUP

Steps:

• Brown beef, onion, and green pepper and drain fat.
• Add everything else EXCEPT tamales and simmer for at least an hour.
• Add tamales 10 minutes before serving.

HOT TAMALE SOUP

Steps:

• Cook first four ingredients over medium-high heat, breaking up meat until browned; Add chili powder, cumin, cayenne and cinnamon and cook 1 minute.
• Add broth and tomatoes with juice.
• Cover and simmer 30 minutes.
• Meanwhile, heat tamales according to package instructions.
• Stir beans and corn into soup; Simmer until corn is just heated through, about 3 minutes.
• Place 2 tamales into each of 6 bowls.
• Sprinkle with cheese and sour cream and serve.

TAMALE SOUP

Steps:

• 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.
• 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

TAMALE SOUP

Steps:

• Combine all ingredients except tamales and cheddar cheese in large crockpot. Cook on low for 4 to 5 hours.
• Meanwhile, allow tamales to thaw just enough to be able to cut them.
• About 30 minutes prior to serving, add still-mostly-frozen tamales to crockpot and cook on high for 30 minutes.
• Serve with cheese sprinkled on top.

CHICKEN TAMALE SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add onions and chiles; cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in taco seasoning mix.
• Add all remaining ingredients except sour cream and cilantro; stir. Bring to boil, stirring frequently; simmer on medium-low heat 15 min., stirring occasionally.
• Serve topped with sour cream and cilantro.

EASY TAMALE SOUP

Steps:

• Brown meat and drain.
• Remove papers from tamales and cut up.
• Pour the rest of the ingredients.
• Heat and serve.