Cook the turkey as you would traditionally cook a whole turkey. We use chicken stock, pepper, garlic, cloves, and some tomatillo sauce. Shred and set aside.
-4 1/2 cups white corn meal
-3 3/4 cups cold water
-1 1/2 cups olive oil
-1 tablespoon kosher salt
-1 tablespoon chili powder
*Combine all ingredients in your mixer except for the water. Set mixer to slow. Slowly add the water. Mix until pliable like a dough.
*Use a 1.75 oz level scoop to make masa balls. Flatten masa out in your softened tamale husk. Sprinkle about 2.25 oz of your shredded turkey into the masa. Fold over and roll.
Tamale Cooking Instructions
Place in steamer, still bundled, standing up if possible. If not, make sure tamales do not lay in water. Cook at high temperature for 30 - 40 minutes until heated throughout. Tamales will begin to push out of husks when finished. Let stand for a few minutes to firm before serving. Enjoy!
Place tamales in high wall stock pot, still bundled, with the open ends up. If tamales do not fill stock pot place a small metal or ceramic bowl in with tamales to keep them from falling over during cooking. Add about 1 inch of water cover with lid and boil on high for 30 -40 minutes. Check water level and add hot water if necessary. Tamales will begin to push out of husks when finished. Let stand for a few minutes to firm before serving. Enjoy!
-1/4 cup vegetable oil
-1/4 cup all-purpose flour
-1 cup pan drippings
-1-2 cups broth or water
-salt and pepper
*combine all ingredients except the broth in a sauce pan over medium heat. Whisk and cook until it becomes like a paste. Slowly add the broth or water and continue to whisk.
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