Ingredients
Method
Prepare the Tamale Soup
- Remove paper wrappings from tamales and cut into 1-inch pieces, keeping the sauce for later. In a large pot or Dutch oven, cook ground beef with chopped onion and green pepper over medium heat until fully cooked. Drain excess fat.
- Add stewed tomatoes, Rotel, hominy, beans with their liquid, corn, and beef broth. Stir well and let simmer, uncovered, for about 20 minutes to meld flavors.
- Add tamale pieces and ½ cup of reserved tamale sauce (or enchilada sauce). Heat through gently so the tamal absorbs the sauce and enriches the broth. Taste and season with cumin if desired.
- Serve the soup hot, topped with grated cheese and freshly chopped cilantro.
Optional: Make Tamale Dumplings
- In a bowl, combine masa harina, shredded cheese, oil, and enough chicken broth to form a soft dough. Bring soup to a light boil, then drop tablespoon-sized drops of dough into the pot. Let simmer 5–10 minutes or until dumplings are set and cooked through.