Hot Tamale Soup Recipes

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TAMALE SOUP



Tamale Soup image

My husband gets delicious homemade tamales every Thursday at the school where he works. I always freeze whatever we can't eat and eventually we get a backlog, so I made up this recipe last night and it turned out great. Most of the measurements (other than the canned goods) are just estimates and can be adjusted according to preference.

Provided by mamabear22

Categories     Stocks

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato sauce
4 cups chicken broth
1 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon cumin, ground
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
10 -12 frozen tamales (chicken, pork, or beef)
1 cup colby-monterey jack cheese, shredded

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.

Nutrition Facts : Calories 424.8, Fat 12, SaturatedFat 6.2, Cholesterol 25.1, Sodium 1831.1, Carbohydrate 54.9, Fiber 17.4, Sugar 8.7, Protein 28

HOT TAMALE SOUP



Hot Tamale Soup image

This recipe comes from The Blue Owl Restaurant in Kimmswick, MO. This soup doesn't just taste like tamales, it includes purchased tamales! I've used jarred tamales, but can also use frozen ones. The touch of cinnamon makes this soup special. This recipe is not only easy and quick recipe, but delicious, too!

Provided by Connie K

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 pinch ground cinnamon
3 cups chicken broth
1 (14 ounce) can tomatoes, chopped,with juice
12 purchased tamales, 3 ounces each
1 (15 ounce) can pinto beans, rinsed,drained
1 cup frozen corn kernels
shredded cheddar cheese
sour cream

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.

Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.4, Sodium 451.8, Carbohydrate 31.8, Fiber 8.8, Sugar 3.7, Protein 24.9

HOT TAMALES



Hot Tamales image

Provided by Alton Brown

Time 5h45m

Yield 4 to 5 dozen tamales

Number Of Ingredients 20

1/4 cup chili powder
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon freshly toasted and ground cumin seed
2 pounds Boston butt meat, untrimmed
1/2 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
4 to 5 dozen dried corn husks
2 pounds yellow cornmeal, approximately 6 cups
1 1/2 tablespoons kosher salt
1 tablespoon baking powder
7 1/2 ounces lard, approximately 1 cup
3 to 4 cups reserved cooking liquid

Steps:

  • In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
  • Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
  • Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
  • While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
  • For the dough:
  • Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
  • To assemble the tamales:
  • Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
  • To cook the tamales:
  • Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
  • Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

HOMESTYLE HOT TAMALES



Homestyle Hot Tamales image

From The Times-Picayune - "This recipe ran in the Times-Picayune in the early 1970s and is similar to Manuel's Hot Tamales, which did not return after Hurricane Katrina." If anyone knows what type of paper is used in this recipe please Zmail me - wax paper doesn't seem right as it doesn't need wetting ...

Provided by Busters friend

Categories     Onions

Time 2h45m

Yield 90 tamales

Number Of Ingredients 10

3 lbs ground chuck
4 medium onions, finely chopped
3 ounces chili powder
2 (8 ounce) cans tomato sauce
1/2 cup water
4 -5 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons cayenne pepper
1/2 cup cornmeal, plain, plus more for rolling

Steps:

  • Mix by hand in a large bowl the meat, onion, 2 ounces chili powder, 1 can tomato sauce, water, salt, garlic powder, black pepper, cayenne and ½ cup corn meal. Prepare two shallow bowls, one with water and one with additional plain corn meal. Take about 1 tablespoon of the meat mixture at a time and shape into a small log. Roll lightly in additional corn meal.
  • Roll in paper that has been passed through water (one paper at a time). Close one end and roll up, folding remaining edge under. Put tamales in rows in opposite directions in a large roaster that can be covered and used on the stove.
  • Bring two quarts water to a boil and add remaining tomato sauce and 1 ounce chili powder. Cover tamales with mixture, adding more water if needed. Cover and simmer for 2 hours on stovetop. Serve warm with buttered crackers. Tamales re-warm well in microwave.

TAMALE SOUP



Tamale Soup image

Nothing like a hot bowl of soup on a cold day. This one is really good but as with most soups/chilis it taste better the next day. Enjoy!

Provided by mydesigirl

Categories     Meat

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 medium onion, chopped
1 green pepper, seeded and chopped
1 (16 ounce) can stewed tomatoes
2 (16 ounce) cans pinto beans, undrained
1 (16 ounce) can creamed corn
1 (10 3/4 ounce) can beef broth
2 (16 ounce) cans tamales, sliced

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.

Nutrition Facts : Calories 709, Fat 22.6, SaturatedFat 8.3, Cholesterol 77.6, Sodium 1505.7, Carbohydrate 89.3, Fiber 20.6, Sugar 9.5, Protein 40.9

TAMALE SOUP



Tamale Soup image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 20

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
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

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

HOT TAMALE SOUP



Hot Tamale Soup image

Provided by Tammy Randerman

Categories     Soup/Stew     Bean     Beef     Tomato     Summer     Bon Appétit     Texas

Yield Serves 6

Number Of Ingredients 14

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups canned chicken broth
1 14-to-16-ounce can tomatoes, chopped, with juices
12 purchased tamales, 3 ounces each
1 15-ounce can pinto beans, rinsed, drained
1 cup frozen corn kernels
Shredded cheddar

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.

HOMESTYLE HOT TAMALES - NEW ORLEANS STYLE



Homestyle Hot Tamales - New Orleans Style image

This Deep South tamale recipe from The Times-Picayune uses the cornmeal dough around the filling I am more accustomed to. From The Times-Picayune - "This New Orleans-style tamale is similar to Delta tamales. It was originally sent in by a reader in Chalmette." Anyone who can let me know about the right kind of paper wrapper please Zmail so I can get it right by the time it gets cold enough to make these boogers.

Provided by Busters friend

Categories     Onions

Time 3h

Yield 150 tamales

Number Of Ingredients 17

3 1/2-4 lbs ground beef
2 large onions, pureed
3 ounces chili powder
1/2 teaspoon cumin
4 teaspoons salt
2 (8 ounce) cans tomato sauce (Hunt's)
1 cup water
2/3 cup cornmeal
2 teaspoons garlic powder
2 teaspoons black pepper
cayenne pepper, to taste (optional)
1 (1 lb) package quaker yellow cornmeal
1 teaspoon salt, to taste
5 tablespoons shortening, plus more if needed
3 ounces chili powder
2 (8 ounce) cans tomato sauce (Hunt's)
water, to cover

Steps:

  • Put 150 to 180 tamale papers in water. Put in one at a time, sink it and add another until all are submerged. Set aside.
  • Thoroughly combine all ingredients for meat mixture. Roll into finger-sized logs (approximately 150 to 180). Set aside.
  • Combine cornmeal and salt with shortening, blending well with your hands. (The dough should be dark yellow and adhere easily to the outside of a meat log; if not, add more shortening.) Enclose each meat log in the cornmeal dough; place on a paper and roll halfway up; then tuck in one side of the paper and finish rolling.
  • Cover the bottom of a large pot with chili powder. Add a row of tamales and sprinkle top with chili powder; then add another row, facing in the opposite direction, and sprinkle top with chili powder. Continue in this fashion until all of the tamales are layered in the pot.
  • Pour cans of tomato sauce on top; then add water until all tamales are covered. Wait a few minutes (because water will soak into the layers) and pour in additional water until tamales are covered again. Bring to a boil and cook on high for 5 minutes; then reduce heat and simmer for 45 minutes.

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