Turkey Tamales are a delicious and flavorful twist on the traditional tamale, perfect for using up leftover turkey or simply enjoying as a lighter alternative to pork or chicken. Wrapped in softened corn husks and filled with tender, spiced turkey and masa, these tamales are steamed to perfection, creating a hearty, comforting dish. The savory filling, combined with the soft, slightly sweet masa, makes for a delightful meal that can be enjoyed with salsa, sour cream, or guacamole. Whether for a family gathering or a festive occasion, turkey tamales bring a taste of tradition with a new, flavorful twist.
Ingredients:
For the filling:
- 3 cups cooked, shredded turkey (leftover turkey works well)
- 1 cup red enchilada sauce or salsa verde
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the masa (dough):
- 2 cups masa harina (corn flour for tamales)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup lard or vegetable shortening
- 2 cups turkey or chicken broth (warm)
For assembly:
- 20-25 dried corn husks (soaked in warm water for 30 minutes)
- Extra enchilada sauce or salsa for serving
Instructions:
- Prepare the filling: In a large bowl, combine the shredded turkey with the enchilada sauce (or salsa verde), cumin, garlic powder, onion powder, salt, and pepper. Mix until the turkey is well-coated and seasoned. Set aside.
- Make the masa dough: In a large mixing bowl, whisk together the masa harina, baking powder, and salt. In a separate bowl, beat the lard or vegetable shortening until light and fluffy. Gradually add the masa harina mixture to the lard, alternating with warm turkey or chicken broth, and mix until a soft, spreadable dough forms. The dough should be moist but not too sticky.
- Prepare the corn husks: Soak the dried corn husks in warm water for at least 30 minutes to soften them. Drain and pat them dry before use.
- Assemble the tamales: Take a softened corn husk and spread about 2-3 tablespoons of masa dough in the center, leaving space at the top and bottom. Add 1-2 tablespoons of the turkey filling in the center of the masa. Fold the sides of the corn husk over the filling, then fold up the bottom to create a secure package.
- Steam the tamales: Place the assembled tamales upright in a steamer basket or large pot with a steamer insert. Steam the tamales over simmering water for 1 1/2 to 2 hours, checking occasionally to ensure there’s enough water in the pot. The tamales are ready when the masa easily pulls away from the corn husk.
- Serve: Remove the tamales from the steamer and let them cool slightly before serving. Serve with extra enchilada sauce or salsa, and garnish with fresh cilantro or sour cream if desired.
Turkey Tamales are a flavorful, comforting way to enjoy a classic dish with a leaner protein, offering a delicious twist on traditional tamales!
