María Concepción Portillo de Carballido, my first Oaxacan cooking teacher, introduced me to this satisfying dish. For those who don’t know the term sopa seca (“dry soup”), it covers a lot of dishes where starchy ingredients like rice, pasta, or in this case tamales absorb liquid. Tamales have great possibilities as a sopa seca—it’s worth making them just for this purpose if you don’t have leftovers. Double the recipe for a great party buffet dish.
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