Tamale Dumplings Soup (Print Version)
# Ingredients:
→ Soup
01 -
1 green bell pepper, diced
02 -
1 red bell pepper, diced
03 -
1 medium onion, diced
04 -
3 cloves garlic, finely chopped
05 -
1 tablespoon olive oil
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon chili powder
08 -
1/2 teaspoon smoked paprika
09 -
4 cups veggie stock
10 -
1 (15 oz) can black beans, rinsed and drained
11 -
1 (15 oz) can diced fire-roasted tomatoes
12 -
1 cup frozen corn kernels
13 -
Juice from 1 lime
14 -
1/4 cup fresh cilantro, chopped (optional)
15 -
Salt and pepper to your liking
→ Tamale Dumplings
16 -
1/4 cup finely ground cornmeal
17 -
1 cup masa harina
18 -
1 teaspoon baking powder
19 -
1/2 teaspoon salt
20 -
3/4 cup warm water (add more if needed)
21 -
2 tablespoons melted refined coconut oil or vegan butter
# Instructions:
01 -
Warm olive oil in a big pot over medium heat. Toss in the onions and cook for around 3 minutes until they soften a bit.
02 -
Mix in garlic, diced bell peppers, cumin, chili powder, and smoked paprika. Stir and cook for 2 minutes until it smells amazing.
03 -
Pour in the veggie stock, black beans, diced tomatoes, and frozen corn. Bring to a gentle boil and season it with salt and pepper.
04 -
In a mixing bowl, blend together masa harina, ground cornmeal, baking powder, and salt. Pour in melted coconut oil and warm water, stirring until the dough is soft. Add a splash more water if it's too dry.
05 -
With wet hands, take bits of dough and form them into small balls, about an inch wide.
06 -
Place the dumplings gently into the bubbling pot. Cover it and let it simmer for 20 minutes, or until the dough puffs up and cooks all the way through.
07 -
Squeeze fresh lime juice over the soup and toss in a bit of cilantro before serving.