Real Texas Tamale Soup

Stop!  Don’t throw away your Turkey carcass!  You can make a delicious Turkey Stock…

Do you have Real Texas Christmas Tamales still in your freezer?  You can make Real Texas Tamale Soup, and it’s soooo delicious.  I save all my turkey and chicken carcasses and freeze them in zip lock bags.  Then whenever I need a stock, I just take out of the freezer and whip it up.  You can also go ahead and make the stock right after your meal and then freeze the stock.  I’m usually too stuffed and tired to cook my stock for several hours.

You can download and print a full version of the recipe, just click on the hyperlink below:

Real Texas Tamale Soup

Ingredients

Turkey Stock

1 Turkey Carcass
4 cloves Garlic, minced
1/2 cup fresh Cilantro, chopped
1 Onion, chopped
12 Roma Tomatoes, diced
2 tablespoons ground Cumin
1 tablespoon Chili Powder
3 Bay Leaves
1 teaspoon Kosher Salt
1/2 teaspoon ground Cayenne Pepper
1 tablespoon Apple Cider Vinegar
Water

Real Texas Tamale Soup

4 -5 Real Texas Tamales Recipe (or you can use other Tamales)
6 cups Turkey Broth
6 – 8 roasted Chilies
2 cups fresh Corn
8 oz. Colby Jack Cheese
6 Roma Tomatoes, diced

Directions

Cooking the Turkey Carcass

Don’t throw away chicken or turkey carcasses ever in the trash again! Because you can use the carcass to make homemade stock.

Put the turkey carcass in a soup pan and cover it with water. And add diced onion, diced Roma tomatoes, Cayenne Pepper, chili powder, kosher salt, ground cumin, minced garlic, fresh chopped Cilantro, apple cider vinegar, and bay leaves.

Bring to a boil and simmer it for several hours until the meat falls off the turkey carcass. In a couple of hours start tasting the broth you might need to add a little more salt.

Real Texas Tamale Soup

Let the turkey soup broth cool down at room temperature. Strain the broth and remove the meat from the carcass. Put the meat back in the broth. Heat and bring back to a boil.

Add diced tomatoes, roasted green chili, fresh corn, and tamales cut into bite sized pieces. Bring to a boil and turn down to a low simmering boil.

Boil for about 10 minutes and now you have noticed that the tamales have almost totally disintegrated.

Add cheese. I’m using a Colby Jack or you can use Longhorn, cheddar cheese.Cook it until cheese is melted.