Leftover Turkey Tamales recipe
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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
Nutrition Info
- 441.8 caloriescarbohydrate: 30.8 gcholesterol: 37.2 mgfat: 27.6 gfiber: 6.3 gprotein: 19.3 gsaturatedFat: 4.1 gservingSize: -sodium: 655.7 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Leftover Turkey Tamales
Directions
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Soak corn husks in a bowl of warm water until softened, about 1 hour, drain.
Mix masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl. Stir corn oil into masa mixture. Measure 1/2 cup turkey broth and set aside. Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.
Heat olive oil in a skillet over medium heat, saute onion and garlic until softened and translucent, 5 to 10 minutes. Remove skillet from heat and add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir reserved 1/2 cup turkey broth into filling until moistened.
Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon 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 and 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.