Tamales & Tomato Soup

Posted Fri, 10/10/03

Since Wilbert and I have been on a tamale kick lately, for dinner last night we enjoyed more homemade Ruiz tamales.


However, this time we prepared tomato soup and buttered crackers to accompany the Mexican delights, which has been the best combination yet.


Tamale Tomato Soup

4 Ruiz frozen tamales (beef or chicken), cooked

1 can (10-3/4 oz.) condensed tomato soup

1 can (10-3/4 oz.) milk

Saltine crackers (optional)

Butter (optional)


Cook tamales in microwave according to package directions; allow to cool before removing corn husks. Chop tamales into bite-sized pieces. Combine soup and milk in a large cooking pot; use whisk to blend until smooth. Cook over medium heat, stirring frequently, until soup is hot but not boiling. Add chopped tamales to soup; stir gently to combine. Simmer for a few minutes just to heat through tamale pieces. Ladle the soup into individual bowls. Serve with buttered saltine crackers (optional).

The blended taste of tomato soup and tamales is a bite of heaven. The mingling tastes stayed in my mouth for an hour following the meal, which was happily pleasant rather than repugnant.


Related Posts Related Blog Posts: Tamales & Tomato Soup (10/10/03), Tamales & Tomato Soup II (09/15/14) and Tamales & Tomato Soup III (01/02/17).


Blog Tags: Mexico


Blog Tag Tags: Mexico; New Recipes; Soups & Stews  Send a comment about this blog entry Send Comment >