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500 g precooked P.A.N white cornmeal or Maseca. (I use P.A.N. brand)
250 g Mexican blend, mozzarella, or any cheese you have on hand; if using Parmesan, use half the amount.
5 lb assorted beef such as chuck-eye roast, chuck, beef shank with marrow, short ribs, or back ribs, trimmed and cut into chunks, or use just one cut if preferred.
2 beef marrow bone (optional but highly recommended for a more intense beef flavor)
2 large yellow onions (, chopped)
6 cloves garlic (, finely chopped)
4-7 carrots (, peeled and cut into chunks)
1 ½ pounds (1 small) acorn squash (, peeled, seeded, and cut into 1-inch chunks)
5 Roma tomatoes (, chopped)
2 Poblano pepper or bell pepper (, chopped)
1 medium sweet potato (, peeled and cut into 1-inch pieces.)
1 medium Yukon gold or red potato (, peeled and cut into 1-inch chunks)
2-1/2 Tablespoons Knorr Beef Flavor Bouillon (, to taste)
kosher salt to taste
1/4 teaspoon ground black pepper (, to taste)
1/4 teaspoons red paper flakes (, to taste)
16 cup hot water (, as needed)
2 whole ear corn (, cut crosswise into 2-inch rounds)
1 cup frozen corn kernels (, optional)
4 tablespoons Olive oil or canola oil
Juice from 1 lemon or lime (, to taste)
Instructions
Heat the oil in a large stockpot over medium-high heat until just smoking. Add the assorted beef and the beef marrow bone, cook, stirring frequently, until browned.
Add the onions, poblano pepper, tomatoes, chili pepper, beef-flavored bouillon, and garlic. Cook, stirring constantly, until the vegetables soften, about 5 minutes.
Add enough hot water to fully cover the meat and vegetables. Bring to a boil, then reduce to medium-low, cover, and simmer for 1½ to 2 hours, or until the meat is tender.
Meanwhile, in a large bowl, combine the cornmeal and cheese. Gradually add about 6 ladles of hot beef broth, stirring with a wooden spoon until the mixture comes together into a soft, moist dough that holds its shape.
Let the dough cool just enough to handle, then knead briefly by hand until smooth and even.
Pinch off about 1 tablespoon of dough—no need to be perfect—roll it into a 1-inch ball, and place it on a plate. Repeat until all the dough is shaped.
Cover the vori vori with plastic wrap and let rest at room temperature for 10 minutes, or refrigerate until ready to use.
Add the sweet potato, white potato, and squash to the beef dumpling soup.
Cover and cook until the vegetables are tender, about 15 to 30 minutes, or until the soup reaches the desired consistency. Taste and adjust seasoning with and if
Ingredients
500 g precooked P.A.N white cornmeal or Maseca. (I use P.A.N. brand)
250 g Mexican blend, mozzarella, or any cheese you have on hand; if using Parmesan, use half the amount.
5 lb assorted beef such as chuck-eye roast, chuck, beef shank with marrow, short ribs, or back ribs, trimmed and cut into chunks, or use just one cut if preferred.
2 beef marrow bone (optional but highly recommended for a more intense beef flavor)
2 large yellow onions (, chopped)
6 cloves garlic (, finely chopped)
4-7 carrots (, peeled and cut into chunks)
1 ½ pounds (1 small) acorn squash (, peeled, seeded, and cut into 1-inch chunks)
5 Roma tomatoes (, chopped)
2 Poblano pepper or bell pepper (, chopped)
1 medium sweet potato (, peeled and cut into 1-inch pieces.)
1 medium Yukon gold or red potato (, peeled and cut into 1-inch chunks)
2-1/2 Tablespoons Knorr Beef Flavor Bouillon (, to taste)
kosher salt to taste
1/4 teaspoon ground black pepper (, to taste)
1/4 teaspoons red paper flakes (, to taste)
16 cup hot water (, as needed)
2 whole ear corn (, cut crosswise into 2-inch rounds)
1 cup frozen corn kernels (, optional)
4 tablespoons Olive oil or canola oil
Juice from 1 lemon or lime (, to taste)