Leftover Turkey Tamales

Name: Leftover Turkey Tamales
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 10
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper, or to taste; 1 teaspoon chili powder; 237 milliliters corn oil; 2 cloves garlic, minced; 1 Tbsp garlic powder; 1 teaspoon ground cumin; 0 teaspoons ground black pepper; 710 milliliters masa harina; 1 Tbsp olive oil; 1 onion, finely chopped; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon salt; 828 milliliters finely chopped cooked turkey; 946 milliliters turkey broth, divided

Leftover Turkey Tamales is a gluten free and dairy free recipe with 10 servings. One portion of this dish contains roughly 12g of protein, 7g of fat, and a total of 221 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. Head to the store and pick up masa harina, chili powder, corn oil, and a few other things to make it today.

Instructions

Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Garlic Powder

Chili Powder

Turkey Broth

Corn Oil

Paprika

Cumin

Salt

Equipment you will use

Bowl

Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.

Ingredients you will need

Peanut Butter

Broth

Dough

Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Powder

Black Pepper

Turkey Broth

Oregano

Paprika

Whole Turkey

Cumin

Salt

Equipment you will use

Frying Pan

Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon filling.

Ingredients you will need

Dough

Corn

Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.

Ingredients you will need

Tamales

Dough

Corn

Roll

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.

Ingredients you will need

Tamales

Water

Equipment you will use

Sauce Pan

Add more water as needed.

Ingredients you will need

Water

Equipment

Bowl

Frying Pan

Sauce Pan

Ingredients

Servings:

0teaspoons

cayenne pepper, or to taste 1teaspoon

chili powder 237milliliters

corn oil 2cloves

garlic, minced 1Tbsp

garlic powder 1teaspoon

ground cumin 0teaspoons

ground black pepper 710milliliters

masa harina 1Tbsp

olive oil 1

onion, finely chopped 1teaspoon

dried oregano 1teaspoon

paprika 1teaspoon

salt 828milliliters

finely chopped cooked turkey 946milliliters

turkey broth, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.