Leftover Turkey Tamales
Ingredients
- 1 (5 ounce) package cornhusks
- 3 cups masa harina
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup corn oil
- 1 quart turkey broth, divided
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 ½ cups finely chopped cooked turkey
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
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Instructions
- Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
- Whisk masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl; stir in corn oil. Stir in 3 ½ cups broth, 1 cup at a time, until dough is smooth and the consistency of thick peanut butter. Set aside remaining ½ cup turkey broth for the filling.
- Heat olive oil in a skillet over medium heat. Add onion and minced garlic; cook until softened and translucent, 5 to 10 minutes. Off heat, add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir in reserved ½ cup turkey broth until moistened.
- Spoon 1 heaping tablespoon dough in center of each corn husk; top with 1 heaping tablespoon turkey filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
- Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.
Source
Original recipe: View Original