Directions: |
Directions:For the filling: Brown turkey meat in olive oil in large skillet. Add remaining ingredients and stir well to incorporate. Set aside to cool.
To prepare husks, soak in warm water just until pliable. Remove any silks and wash husks thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used.
For the dough: In a large bowl (or bin) break up masa into chunks. Heat up chicken stock and remaining ingredients to boiling. Then pour 3/4 of the it into masa bowl. Use a spoon to mix and blend thoroughly. Check for thickness. If too thick, add more stock/oil mix to masa until the right consistency is achieved.
Making the tamale: Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the dough in a line lengthwise. To enclose, turn the right side over to the center of the filling, then fold the left side over filling with the plain part of the husk wrapping around the tamale.
Fold the bottom tip down and around tamale. Lay flat side down to hold husks.
Invert an aluminum pie plate in the bottom of a large pot and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. Pour enough water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat.
Yields about 4 dozen |
This recipe for Turkey & Green Chile Tamales is from