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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Soup:
2. 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.
3. Tamales:
4. 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
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