Spa TAMALE SOUP
List of Ingredients
TAMALE SOUP
Recipe courtesy of Lake Austin Spa Resort
TVFN Special, Show #1BBESP01: The Best of: Spa Destinations
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
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:
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
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
Yield: 6 servings
Prep Time: 1 hours 0 minutes
Cooking Time: 2 hours 0 minutes
Difficulty: EasyRecipe
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