Sopa de Tamal

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Sopa de Tamal

nowayjosecuisine588.706 months agoWaivio3 min read

This flavorful Mexican Chicken and Dumplings Soup, or Sopa de Tamal, draws inspiration from the comforting flavors of traditional tortilla soup. With a rich broth enhanced by bone-in chicken and masa dumplings seasoned with pork lard, this dish offers a delicious homage to the essence of tamales in soup form. Enjoy its hearty taste and warm, soothing texture.

Ingredients

🍗 3 chicken quarter legs
🥄 4 tbsp chicken bouillon
🧄 5 garlic cloves
🧅 1 onion
🌿 2 bay leaves
🌶️ 5 guajillo peppers
🌶️ 3 ancho peppers
🌶️ 5 chiles de arbol
🧂 Salt to taste

For the masa dumplings:
🌽 3 cups instant corn masa mix
🧂 2 tsp salt
🐖 1 cup melted pork lard
💧 4 cups warm water (or more, if needed)

Instructions

1- Prepare the Broth:

In a large pot, place the chicken, 2 tbsp of chicken bouillon, 3 garlic cloves, half of the thin-sliced onion, and bay leaves. Cover with water and cook on medium heat for 25 minutes.
Reduce heat to low, remove the chicken, and shred the meat, discarding bones and skin. Set aside.

2- Prepare the Pepper Mixture:

Rinse the peppers. Remove stems and seeds from the guajillo and ancho peppers.
Add these peppers to the pot along with the remaining onion and 2 garlic cloves. Cook for 10 minutes.
Use a strainer spoon to remove the cooked ingredients from the pot, blend them until smooth, and return the mixture to the pot.

3- Complete the Soup:

Fill the pot 3/4 full with additional water. Season with remaining chicken bouillon and salt to taste.
Return the shredded chicken to the pot.

4- Make the Masa Dumplings:

In a bowl, mix the instant masa mix, melted pork lard, and salt.
Gradually add warm water until you achieve an easy-to-pipe consistency.
Form dumplings by either spooning mixture into balls or piping with a plastic bag, using kitchen scissors to cut into small pieces.

5- Cook the Soup:

Add the masa dumplings to the soup and simmer on low heat for 10 minutes, stirring gently to prevent sticking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 6
Equipment: Large pot, blender, strainer spoon, piping or plastic bag, kitchen scissors

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