Tamale Soup Food

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.

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.

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.

EASY TAMALE SOUP

Steps:

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

TAMAL EN CASUELA: CUBAN TAMALE SOUP

Steps:

• Cut pork into cubes and marinate in lemon and garlic.
• Brown pork and add enough olive oil to simmer with onion, green pepper, tomato sauce, and wine.
• Mix cornmeal and water thoroughly, then strain.
• Add strained mixture to previous ingredients.
• Cook on stove for one hour stirring occasionally.
• Add salt and pepper to taste.

TAMALE SOUP

Steps:

• 1. Mix everything except tamales and simmer 10 min. or so. Take paper off tamales and crumble into soup. Simmer until warm.

HOT TAMALE SOUP

Steps:

• Heat heavy large saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, breaking up meat with fork, about 4 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. 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. Season soup to taste with salt and pepper. Place 2 tamales into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and serve.

CHICKEN AND TAMALE DUMPLING SOUP

Steps:

• Place chicken in a pot and add 8 cups water, or enough to cover; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate.
• Transfer cooking liquid and more water (enough so total liquid measures 10 cups) to a 6-quart Dutch oven. Add tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until onion is translucent and liquid is almost boiling, 5 to 10 minutes.
• Meanwhile, cut chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups. Set aside ground chicken, and add remaining chicken cubes to the soup.
• Prepare dumplings: Ladle out a small amount of soup and let cool for a few minutes. Combine ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper in a bowl. Add a small amount of cooled soup at a time and mix by hand to form a soft dough. (You can also mix in a food processor.)
• Drop spoonfuls of dough into the hot soup. Cook, uncovered, until dumplings are cooked through, 8 to 10 minutes. They will be a bit on the dense side and will not puff up a lot like traditional dumplings.

TAMALE SOUP

Steps:

• 1. Combine all ingredients and bring them up to a simmer over medium heat.
• 2. Simmer for 15 - 20 minutes on low heat, covered, stirring occasionally.
• 3. Grate some sharp cheddar cheese and place it in a bowl for use at the table.