Boiled Masa Dumplings in a Savory Chile and Nutritional Yeast Broth

This dish reinterprets the comforting format of dumplings in broth through a distinctly Texas lens. The broth, built on the classic aromatic base of onion, bell pepper, and garlic, gains its remarkable depth and savory, cheesy character from a generous measure of nutritional yeast, which is whisked in to create a rich, enveloping liquid. Tender dumplings made from masa harina are boiled directly in this flavorful broth, absorbing the smoky chile and umami notes for a complete and satisfying main course.

Prep time: 25 minutes Cook time: 40 minutes Servings: 4

Ingredients

• Nutritional yeast
• Masa harina
• Yellow onion
• Green bell pepper
• Dried ancho chile
• Jalapeño
• Garlic
• Vegetable shortening or a neutral oil
• Chili powder
• Ground cumin
• Smoked paprika
• Dried Mexican oregano
• Canned hominy
• Canned black beans
• Low-sodium vegetable broth
• Water
• Baking powder
• Salt
• Fresh cilantro
• Lime
• Fried shallots, for serving

Instructions

1. Place the dried ancho chile in a bowl and cover it with boiling water to soften for 15 minutes.
2. Finely dice the onion and bell pepper, mince the garlic, and thinly slice the jalapeño, removing seeds for less heat.
3. Once softened, remove the stem and seeds from the ancho chile, then blend it with a few tablespoons of its soaking liquid into a smooth paste.
4. Heat the shortening or oil in a large pot or Dutch oven over medium heat and sauté the onion and bell pepper until softened, about 6-8 minutes.
5. Add the garlic, jalapeño, chili powder, cumin, smoked paprika, and Mexican oregano, cooking for one minute until fragrant.
6. Stir in the ancho chile paste and cook for another minute to deepen its flavor.
7. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
8. Bring the liquid to a simmer, then reduce the heat to low and gradually whisk in the nutritional yeast until the broth is smooth and creamy.
9. Rinse and drain the hominy and black beans, then stir them into the broth and season with salt.
10. In a separate bowl, combine the masa harina, baking powder, and a pinch of salt, then mix in just enough warm water to form a soft, scoopable dough.
11. Increase the heat to bring the broth to a gentle, steady boil, then drop rounded tablespoons of the masa dough into the liquid.
12. Cover the pot and boil the dumplings for 15-20 minutes, or until they are firm and cooked through.
13. Stir in a squeeze of fresh lime juice and a handful of chopped cilantro just before serving.

Notes

The nutritional yeast is the heart of this dish, providing a powerful savory flavor and creamy body that evokes rich cheese sauces without any dairy. Ensure you whisk it in gradually off direct high heat to prevent clumping and achieve a silky consistency. The masa dumplings should be tender and corn-forward, reminiscent of a soft tamale; avoid overmixing the dough, which can make them tough.

For the most impactful finish, serve each bowl topped with a generous sprinkle of crispy fried shallots. This adds a crucial textural contrast to the soft dumplings and broth, along with a sweet, concentrated allium flavor that complements the smoky chiles. If you cannot find Mexican oregano, standard oregano may be used, though it will have a slightly different, less citrusy and earthy profile.