Recipes » Chicken » Chicken Tamale Dumplings

Ingredients

• 10 dried red chiles, seeded and dry roasted
• 2 Tablespoons olive oil
• 1 onion, grilled
• 2 red bell pepper, seeded and diced
• 2 carrot, chopped
• 6 scallions, finely sliced
• 6 cloves garlic, grilled
• 8-10 cups chicken broth
• 4 ripe tomatoes, grilled
• 8 tomatillos, husked, rinsed, grilled
• (2 tablespoon chopped fresh basil)
• cilantro
• Shredded cooked chicken
• Juice of 2 limes
• Salt & freshly ground black pepper
•  
• DUMPLINGS (Double this part)
• 2 tablespoons vegetable oil, preferably canola oil
• ½ teaspoon salt
• ½ teaspoon ground cumin, roasted
• ½ cup masa harina
• ½ teaspoon pure chile powder
• 1 large egg
• 1 large egg white
• cilantro
• ½ cup cooked fresh corn kernels

Preparation

MAKE THE SOUP

Cook the chicken, and make stock: Click here for recipe
or:
Chicken, salt, celery ,parsley, carrot, onion, peppercorn, parsnip, whole garlic (halved)
Bring to a boil. Simmer 1.5 hours or les, remove chicken, continue to simmer stock

Dry roast and soak peppers in boiling water 30 minutes. Puree with the onion, garlic tomatillos and tomatoes.

In a large saucepan, heat oil over medium heat. Sauté the puree until thickened.

Add bell peppers, carrots, scallions; cook, stirring, until softened, about 15 minutes. Add broth, Bring to a boil, reduce the heat to low and add basil. Simmer for another 10 minutes until veggies are soft.

MAKE THE DUMPLINGS:

I. Meanwhile, in a saucepan, combine oil, salt, cumin and 1 cup water (fizzy water); bring to a boil. Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the pan and no longer clings to the spoon. 3 to 4 minutes. Stir in chile powder and remove foam the heat. Beat in egg and egg white. Fold in corn. With wet hands, form the dough into 16 dumplings.

2. Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to S minutes. Add chicken and simmer until heated through. Add cilantro.
Add lime juice.

Taste and season with salt and pepper.