Gin Roasted Pepper Stew with Masa Dumplings
This is a very simple recipe. It is also a very fun recipe. The dumplings are as flavorful as they are adorable floating around in a peppery bath. This is not an overtly spicy stew but rather a complex myriad of fresh flavors mingling with peppers that have been dried and reconstituted in gin as well as heirloom red bell peppers that have been roasted and peeled. All of the hard work has been done for you so that you in our Gin Roasted Pepper sauce, so that you can easily assemble a delicious and visually impressive meal. One of my favorite elements is that it is easily vegetarian or the meat can be on the side for customizable servings. The same can be said for the spicy factor. While it does have a bold flavor it isn’t going to burn anyones palette. However, if that is your desire you can serve a side of chilis soaking in lime juice, I’d recommend thai chilis or serranos. Conversely if someone needs to tone it down a side of mexican crema or sour cream ought to work just fine.
I had this recipe for a few years and just never felt like I could pull it off. In order to get the right flavors I needed to do so many steps, I needed many ingredients, and I doubted my dumpling abilities. Luckily Sarah created the Gin Roasted Pepper sauce which alleviated the stress of roasting chilis and rehydrating dried chilis (which is often bitter when I do it). So we worked together to streamline everything. The end result is shockingly simple. Not to say I wasn’t still nervous when I made it for her the first time. I was. Although the fact that she had seconds before I had finished my first and then she had thirds… Well, I felt pretty great. It is a true winner in our home and I hope it will be for you too.
- 2 tablespoons olive oil
- 1 whole small onion, finely diced
- 1 cup tomatoes, chopped
- 1/2 cup Gin Roasted Pepper, Marshall’s Haute Sauce
- 1/2 cup tomatillos, chopped
- 5 cups vegetable stock
- 2 sprigs of cilantro, chopped
- 2 cups shredded chicken
- 1 cup instant masa flour
- 1 teaspoon Potato Rub, Marshall’s Haute Spices
- 1 teaspoon table salt
- 1 1/2 tablespoons salted butter room temperature
- 3/4 cup warm water
- In a large pot heat 2 tablespoons of olive oil over medium-high heat.
- Add onion and cook, stirring occasionally for 4 minutes.
- Add tomatillos, tomatoes, and Gin Roasted Pepper Marshall’s Haute Sauce. Stir and let cook down for 8-10 minutes.
- Add stock and reduce heat to medium. Let continue to cook while you turn your attention to the dumplings.
- In a large bowl add masa, Potato Rub, salt and the warm water. Kneed until a smooth texture. Should be about a minute.
- Add butter and kneed an additional minute.
- Break the dough up into 15 equal pieces and roll each into a ball.
- Press your thumb into the center of each dumpling and mold the shape into that of a thick little cap or bowl.
- Add cilantro, shredded chicken or additional vegetables to the pot.
- Carefully place the dumplings into the stock and gently stir to ensure they aren’t sticking together.
- Set timer for 15 minutes.
- Prep any additional accouterments. Cilantro, sliced radishes, green onion, lime wedges, mexican crema, etc.