You are here

Real Texas Tamale Soup Part 2 Of 2

Ramona.Werst's picture
Ramona Werst shares her recipe for Real Texas Tamale Soup and shows how to make it. You can use up some of those Real Texas Tamales from Christmas that you are storing in the freezer!
Ingredients
For soup stock
  Turkey carcass/Chicken carcass 1 Pound
  Water 2 Quart
  Onion 1 Cup (16 tbs), diced
  Roma tomatoes 1 Cup (16 tbs), diced
  Cayenne pepper 1 Teaspoon
  Chili powder 1 Teaspoon
  Kosher salt To Taste
  Ground cumin 1 Teaspoon
  Garlic 1 Tablespoon, minced
  Fresh cilantro 1⁄4 Cup (4 tbs), chopped
  Apple cider vinegar 1 Tablespoon
  Bay leaves 2
For soup
  Tomatoes 1⁄4 Cup (4 tbs)
  Roasted green chili paste 1 Tablespoon
  Fresh corn 1 Cup (16 tbs)
  Tamale 1 Cup (16 tbs)
  Colby jack cheese/Cheddar cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. In a large vessel, add in the Turkey carcass and pour in the water.
2. Add in onion, roma tomatoes, cayenne pepper, chili powder, kosher salt, ground cumin, garlic, fresh cilantro, apple cider vinegar and bay leaves. Bring to a boil and simmer on low heat for 4 hours.

MAKING
3. Turn off the stove and let stock cool for sometime. Strain the stock and pour in the liquid back to the vessel. Torn out meat from the carcass amd add into the stock.
4. Into the stock, add in the tomatoes, roasted green chilli paste, fresh corn, tamale and Colby jack cheese. Stir all the ingredients and simmer for 10 minutes, until cheese is melted.

SERVING
5. Garnish tamale soup with cilantro and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Texas
Preparation Time: 
20 Minutes
Cook Time: 
250 Minutes
Ready In: 
0 Minutes
Servings: 
8
Part 2 of the series shows how to add final touches to the cooked soup so that it tastes much better than any classic Tamale soup that you would have ever tasted. Watch and learn!

Rate It

Your rating: None
4.0375
Average: 4 (4 votes)