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Turkey Tamales
![Turkey Tamales](https://static01.nyt.com/images/2014/11/19/dining/19TEXAS/19TEXAS-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 4 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 1(8-ounce) bag dried corn husks
- 2cups dried masa mix for tamales (do not use masa harina)
- 5ounces/ ⅔ cup chilled lard
- 1teaspoon baking powder
- Salt
- 1cup cool chicken or turkey broth
- ½pound fresh tomatillos, husked
- 2jalapeño or serrano chiles, stemmed (and seeded if desired)
- 2tablespoons chopped white onion, soaked for 5 minutes in cold water, drained and rinsed
- 1large garlic clove, peeled
- 6 to 12cilantro sprigs, plus chopped cilantro for garnish
- 1tablespoon grapeseed or canola oil
- 1cup chicken or turkey broth
- Salt to taste
- ½teaspoon crushed dried chipotle chiles or chipotle powder
- 2cups/ ½ pound shredded cooked turkey
For the Masa and Corn Husks
For the Filling
Preparation
- Step 1
Prepare the corn husks: Place in a large saucepan, cover with water and bring to a boil. Turn off heat and use a plate to submerge husks. Soak 1 hour.
- Step 2
Meanwhile, prepare the masa: In a medium bowl, mix masa with 1¼ cups hot water. Let cool.
- Step 3
Combine lard and baking powder in a stand mixer and beat for 1 minute, until light. Add salt and masa in 3 additions, beating at medium-low speed. Gradually add ¾ cup broth while beating on low speed; beat for another minute or two. Taste for salt. Test to see if masa is aerated enough by dropping ½ teaspoon into a cup of water; it should float to the top. Batter should be soft but not runny, holding together on a spoon if you tilt the spoon. Cover and refrigerate for 1 hour. Beat masa again for a couple of minutes, adding remaining broth.
- Step 4
Meanwhile, make the filling: Place tomatillos in a saucepan, cover with water and bring to a boil. Lower heat and simmer 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add green chiles, onion, garlic and cilantro sprigs. Blend until smooth.
- Step 5
Heat oil in a large, heavy saucepan or skillet over medium-high heat. Add tomatillo purée and stir constantly until it thickens and begins to stick to pan, about 5 minutes. Stir in broth, add salt to taste and bring to a simmer; let simmer 10 to 15 minutes, stirring often. Stir in chipotles. Sauce should be creamy and coat the front and back of a spoon. Taste and adjust seasoning. Remove from heat. Stir in shredded turkey.
- Step 6
Make the tamales: Select 16 corn husks; look for large ones that have no tears. Take a few more and tear into 16¼-inch-wide strips for tying tamales. Use some of the remaining husks to line a steamer that is at least 6 inches deep (or a pasta pot with an insert); reserve a few husks in case you need to double-wrap tamales. Add just enough water to the pot to miss hitting the bottom of the basket.
- Step 7
Lay a corn husk in front of you and pat dry. Spread a scant ¼ cup of the masa into a 4-inch square, leaving a 1½-inch border at pointy tapered end of the husk and a roughly ¾-inch border on the other sides. Spoon a heaped tablespoon of turkey mixture down the middle of the masa. Pull long edges of husk toward each other and join them so that batter is now wrapped around the filling. Fold the two pinched-together edges over in the same direction and wrap the tamale. If it does not seem well wrapped, wrap in a second husk. Fold pointy end up to enclose the bottom and tie with a strip of husk. The wide top end will be open. Stand tamale up, closed end down, in steamer. Repeat with remaining masa and filling. The tamales should be crowded into the steamer so they remain upright. If they don’t, fill spaces with crinkled foil. If tops stick out from top of steamer, trim with scissors.
- Step 8
Lay unused soaked husks over open tops of tamales. Bring water to a boil, cover pot, reduce heat to medium and steam tamales for 1½ hours. Meanwhile, bring a kettle of water to a boil to replenish water in bottom of the pot, should it run out (check periodically). Tamales are done when husk comes away easily from the masa; when done, let them sit at least 15 minutes in the pot, uncovered, to firm up. Serve hot.
Private Notes
Cooking Notes
In Step 2, you say to mix the masa with "11/4" cups of hot water. Do you mean "1 1/4" or "1/4"?
Make no mistake, this is a labor-intensive recipe that will span at least two days if you're sane. I recommend searching the Web for some videos to wrap your head around the process. Take it from my friend who said "you need more than one person to make tamales." And why not, you'll need more than one belly to finish them too!
It is 4 hr process, no kidding, well worth it. The turkey tamales in the sauce are amazing. Added mole negro (starter from ilovemole.com). Only steamed for an hour and let sit for 15 minutes. I put a dish towel on top of the steamer, underneath the lid but over the tamales to keep the moisture in/avoid condensation. Served with Olivia Lopez, Molino Olōyō's Tart Cherry Salsa (also amazing). I followed Bricia Lopez's masa recipe. Chef's grade masa masienda.com. Scandinavian able to make!
Because my husband is kosher, lard was out of the question so I mixed 2 tablespoons of chicken fat with Crisco...voila! Kosher lard. Was perfect.
It is 4 hr process, no kidding, well worth it. The turkey tamales in the sauce are amazing. Added mole negro (starter from ilovemole.com). Only steamed for an hour and let sit for 15 minutes. I put a dish towel on top of the steamer, underneath the lid but over the tamales to keep the moisture in/avoid condensation. Served with Olivia Lopez, Molino Olōyō's Tart Cherry Salsa (also amazing). I followed Bricia Lopez's masa recipe. Chef's grade masa masienda.com. Scandinavian able to make!
Because my husband is kosher, lard was out of the question so I mixed 2 tablespoons of chicken fat with Crisco...voila! Kosher lard. Was perfect.
Make no mistake, this is a labor-intensive recipe that will span at least two days if you're sane. I recommend searching the Web for some videos to wrap your head around the process. Take it from my friend who said "you need more than one person to make tamales." And why not, you'll need more than one belly to finish them too!
In Step 2, you say to mix the masa with "11/4" cups of hot water. Do you mean "1 1/4" or "1/4"?
Having made tamales many times, with friends, I think the recipe calls for1/4 cup hot broth, just to make a paste with the dry Maseca. This makes it easier to blend with the lard. I hope the "11/4 cup hot water" mistake gets corrected soon! Otherwise, the end result in the bowl of the mixer will be uncooked Champurrado!
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