Sopa de Tamales pequeños

Sopa de Tamales pequeños – Mini Tamale Soup

We are offering our own recipe for tamale here, proven in our own taste test but we recognize that many of you have your own recipe.  When making tamales according to your favorite recipe, there are two alterations you’ll need to make in your process to effectively complete this recipe.  They are:

  • 1. Chop or grind the meat to a coarse dice instead of shredding before adding to salsa when making the filling.
  • 2. Spread masa more thickly than usual, but not a lot more thickly then rolling gently to shape cylindrically, after filling has been placed.

This recipe is also perfect for left over holiday tamales, cut in bite sized pieces or placed,  hot, in wide bowls and soup ladled over! Yum!

Process for Tamale:

Spread masa on parchment* papers instead of cornhusks.  Once you have rolled and “sealed” the masa around the filling, use a sharp, serrated knife to cut tamale rolls into 2″ lengths.  Take care not to cut through the parchment.  Do not move the pieces to separate wraps after cutting but leave them in a length on same parchment on which you cut them.  Roll parchment back over the little tamales as if they were a single tamale, repeating process until you’ve made up all the masa and filling into tamales. Place on  toweling or cheese cloth in a steamer, cover and steam till done.

Make the soup then, just before serving, add the hot mini tamales to the soup.  Guaranteed to please!

Tamales (Chicken or Turkey)

Sopa de Tamales pequeños

  • 2 c. masa harina de maiz
  • 1/2 tsp. salt
  • 1 1/4 c. warm chicken or turkey stock
  • 4 tbs. canola-butter (0r lard)
  •  6 oz. cooked, boneless, skinless smoked chicken or turkey, finely diced
  • 1/4 c. green salsa
  1. Combine masa, salt and stock in a large mixing bowl, add butter (or lard) and mix to incorporate into masa mix.
  2. Spread  masa  onto(12) precut parchment sheets*( 8″x 10″), leaving uncovered about 1″ at each end of the paper’s long side for folding.
  3. Add a line of 2 tbs. filling lengthwise on each rectangle of masa
  4. Form the tamale by gently folding the parchment over lengthwise.
  5. Crimp masa together, lightly pressing as you roll on the work surface.
  6. Peel the parchment paper back and divide tamale into 3 or 4 pieces by slicing carefully through the tamale, making mini-tamales, being careful not to cut through the  parchment.
  7. Re-roll the parchment over all and fold over the ends over to close the pocket.
  8. Steam; place in toweling or cheese cloth lined steamer.
  9. Steam for 1 hour.

Sopa de Tamales pequeños – Mini Tamales Soup

Ingredients for Sopa (Soup):

  • 1 tbsp. extra-virgin olive oil     •  1 c. diced onion
  • 1/4 c. diced celery                      •  1/4 c. diced carrots
  • 1 c diced sweet red peppers      •  1 jalapeño pepper
  • 1/2 c. frozen corn kernels         •  1 small diced zucchini  
  • 2 tsp. kosher salt                        •  1/2 tsp. freshly ground black pepper
  • 1 tsp. dried oregano                   •  1/2 tsp. ground cumin
  • 3 cloves crushed garlic              •  16 oz. diced tomato with juice
  • 1 14 oz. can black beans, drained and rinsed
  • 1 tsp. adobo paste from canned chipotle peppers
  • 1 lime, juice and a few pinches of zest.
  • 4  c. stock (chicken or turkey)
  • **1/2 c. chopped Cilantro

Process for Sopa (Soup)

  1. In a large soup kettle, sauté /sweat the salted vegetables in evoo (extra-virgin olive oil) over low heat until soft, but not browned.
  2. Add the seasonings, beans and tomatoes and bring to a simmer.
  3. Stir in the chipotle and lime, then the stock.  Bring to a boil.
  4. Simmer together very gently for about 20 minutes.
  5. Distribute tamale in wide soup bowls
  6. Ladle soup over the mini-tamale and serve **with a bit of chopped cilantro for garnish.

**optional

To switch this up for beef or pork tamale soup, use cooked diced beef or pork shoulder for filling, and beef or other stock for soup.  Also use red salsa instead of green salsa.

NOTE: A while ago in a pinch during a natural disaster, we used canned chicken, beef and turkey to make a “not made too spicy” tamale soup in our community kitchen as a soup dinner for victims.  It proved totally successful, economical, and a deliciously hearty dinner for a hungry crowd.  For a family meal, it also works wonderful well and is a good pantry staple recipe.

© BAPantrygourmet.com – BAZiegler 2013 all rights reserved

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