Ingredients with Measurements:
- 6-8 corundas (corn tamales)
- 6 cups chicken broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the ground cumin and dried oregano and cook for another minute, stirring constantly.
3. Pour in the chicken broth and bring to a boil.
4. Add the corundas to the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the corundas are heated through and tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh oregano can be used instead of dried oregano.
Variations:
- Add cooked shredded chicken to the soup for extra protein.
- Top the soup with crumbled queso fresco or cotija cheese.
- Add diced tomatoes and jalapeños for a spicy kick.
Tips and tricks:
- To make the corundas, follow a traditional tamale recipe and shape the dough into small, round balls before steaming.
- If the soup is too thick, add more broth or water to thin it out.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in colorful bowls with a lime wedge and fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Lime wedges
- Crumbled queso fresco or cotija cheese
Pairings:
- Serve with warm corn tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Black beans
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the corundas are fully cooked before adding them to the soup.
- Store leftover soup in the refrigerator and reheat it to an internal temperature of 165°F before serving.
Food history:
- Corundas are a traditional Mexican dish made from masa (corn dough) and filled with various ingredients such as cheese, meat, or vegetables.
Flavor profiles:
- The soup is savory and slightly spicy, with a hint of lime and fresh cilantro.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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