These leftover turkey tamales take some time, but they are well worth the effort. They are a great way to use up leftover holiday turkey. They are also healthier than many traditional tamale recipes, which are made with lard. These freeze well and can later be either microwaved or re-steamed. Serve with lime wedges as garnish.
Preparation Details
Prep Time: 45 mins
Cook Time: 1 hr 5 mins
Total Time: 2 hrs 50 mins
Servings: 10
Ingredients
- 1 (5 ounce) package cornhusks
Steps
- 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. Set aside 1/2 cup turkey broth. Stir remaining 3 1/2 cups broth, 1 cup at a time, into masa mixture until dough is smooth and the consistency of thick peanut butter.
- 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 1/2 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 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.
