Description
This Tamale Soup with Tamale Dumplings is a rich and flavorful dish inspired by classic tamales but with a fun twist! A hearty, spiced soup filled with ground beef, beans, and tomatoes is topped with tender, fluffy tamale-style dumplings made from masa harina. This comforting dish is perfect for cold nights and a delicious way to enjoy tamale flavors without all the work!
Ingredients
For the Soup:
1 lb ground beef (or shredded rotisserie chicken)
1 small onion, diced
3 cloves garlic, minced
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can pinto beans, drained & rinsed
1 (15 oz) can diced tomatoes (with green chilies for extra spice)
1 (10 oz) can red enchilada sauce
4 cups beef or chicken broth
1 cup corn kernels (fresh, frozen, or canned)
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
For the Tamale Dumplings:
1 cup masa harina (corn flour)
1 tsp baking powder
1/2 tsp salt
2 tbsp melted butter or lard
1/2 cup chicken broth (adjust for dough consistency)
1/2 cup shredded cheese (cheddar or Monterey Jack, optional)
For Garnish:
Chopped cilantro
Sliced jalapeños
Sour cream
Shredded cheese
Lime wedges
Instructions
Make the Soup:
Brown the Meat:
In a large pot over medium-high heat, cook the ground beef and onion until browned (about 5-6 minutes).
Drain excess grease and stir in garlic, chili powder, cumin, paprika, salt, and black pepper.
Add the Base Ingredients:
Stir in beans, diced tomatoes, enchilada sauce, broth, and corn.
Bring to a gentle simmer and cook for 10-15 minutes to blend flavors
Make the Tamale Dumplings:
-
Prepare Masa Dough:
- In a medium bowl, whisk together masa harina, baking powder, and salt.
- Stir in melted butter and broth until a soft dough forms (it should be slightly sticky but hold together).
- Fold in shredded cheese (if using).
-
Cook the Dumplings:
- Using a spoon or small cookie scoop, drop 1-inch masa dumplings into the simmering soup.
- Cover and let cook for 12-15 minutes, until the dumplings are firm and cooked through.
Serve & Garnish:
- Final Touches:
- Ladle the soup into bowls and top with cilantro, jalapeños, sour cream, cheese, and lime wedges.
- Serve hot and enjoy!
Notes
- Spice Level: Add extra chipotle powder, cayenne, or hot sauce for heat.
- Vegetarian Option: Use vegetable broth and omit the meat.
- Make-Ahead Tip: The soup base can be made a day ahead and refrigerated. Just add dumplings before serving.