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About this Recipe
Who can resist a tamale dumpling? Not us! Inspired by Rick Bayless's Chipotle Beans with Masa "Gnocchi" we decided to give these little cuties a spice makeover and pop them into a belly warming chicken soup. We dubbed it Tamale Soup after the first bite because it has all the goodness of a tamale, but in soup form. It is a hearty crowd pleasing soup with bold flavors, perfect for game day or family get togethers. Slow cooked chicken thighs seasoned with plenty of our Adobo spice made a savory base for the little masa dumplings. We infused the dough with a healthy measure of our Chorizo Bomb for a big bite of flavor, and just like tamales, you can't take just one bite!
Instructions
1
Combine chicken thighs, 1 cup chicken stock, half the chopped onion and 2 tablespoons Adobo spice in a large crock pot. Cook on high 5-6 hours until chicken pulls apart easily with a fork.
2
While the chicken is cooking, prepare the dumplings and roast the tomatillos if you are using fresh ones.
3
Then, when you are ready to assemble the soup, add oil to the bottom of a large Dutch oven or soup pot over medium heat. Saute the onion, carrot, jalapeno and 2 tablespoons Adobo spice until the onions are soft and translucent, about 3-5 minutes. Add the garlic and saute until fragrant, about 1 minute more.
4
Transfer the chicken and tomatillos into the Dutch oven over the vegetables and add the remaining stock.
5
Simmer 10-15 minutes to combine the flavors, then add the dumplings and serve with garnishes.
6
In a large bowl, combine the masa harina, salt, baking powder and Chorizo Bomb. Use 2 tablespoons Chorizo Bomb for flavorful dumplings and 4 tablespoons for powerfully flavored dumplings...or somewhere in between.
7
Slowly add 1/2-1 cup hot tap water, mixing with a fork or your fingers until a soft dough is formed.
8
Roll into half-inch balls and press a dimple into each to make a little belly button. This is necessary for dumplings to be cute...
9
Bring a large pot of lightly salted water to a rolling boil. Working in batches, drop in the dumplings 6-8 at a time and boil until the dumplings float to the surface, about 3-4 minutes, and remove with a slotted spoon onto a wire rack.
10
These can be made a day ahead and stored in the refrigerator.
Ingredients
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