Tamales With Turkey In Black Chile Sauce Recipes

TURKEY TAMALES

Steps:

• To make the tamales, spread 1 large or 2 small softened corn husks on a counter, with the narrow end pointing away from you. Leaving 2-inches bare at the top, spread about 2 1/2 tablespoons of the mesa mixture over a 2 by 3-inch area of the husk and top with a spoonful of the shredded turkey. Fold the side covered with masa over to enclose the filling and wrap with the bare portion of the husk. Fold the top down and place the tamale on a square of aluminum foil. Wrap to enclose. Repeat with remaining ingredients.
• Line a steamer with corn husks and cook tamales over simmering water 1 1/2 hours or until husks pull away from masa without sticking. Serve hot with a tablespoon of the reserved mole sauce and one teaspoon of cranberry relish atop each unwrapped tamale. To reheat, place cold tamales in a steamer over simmering water for 20-30 minutes.
• Mix all the ingredients and let sit at room temperature for 1 hour, then refrigerate. Perfect with turkey and gravy!!

TURKEY TAMALES

Steps:

• For the meat filling:
• Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
• While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
• Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• To assemble the tamales:
• Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• To steam the tamales:
• Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
• Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

TAMALES WITH TURKEY IN BLACK CHILE SAUCE

Steps:

• For the Filling:.
• Place a rack in middle of oven; preheat to 475°. Roast chiles on a rimmed baking sheet until completely black, slightly puffed and charcoal like in texture, 1 hour. Your kitchen will get very smoky so keep the vent on and windows open. The smoke will subside after the first 15 minutes. Let cool. Transfer to a large pot, lightly crush will a potato masher. Fill pot with cold water, stir vigorously strain through a fine mesh sieve and discard water. Transfer chiles back to pot and fill with cold water cover and let sit at room temperature for at least 8 hours and up to 48.
• Meanwhile, spread tomatoes, fresnos, onion and garlic on a rimmed baking sheet; season with salt. Roast until vegetables are soft and black in spots, 30-40 minutes. Let cool slightly. Peel garlic cloves. Cover and chill until ready to use.
• Toast peppercorn, cloves and allspice in a dry small skillet over medium heat, swirling often and adding oregano and cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Cover and let sit at room temperature until ready to use.
• Strain blackened chiles through a fine mesh sieve and discard water. Transfer chiles, tomatoes, fresnos, onion, garlic, peppercorn, cloves, allspice, oregano, cumin, achiote paste, vinegar, and 1 tablespoon kosher salt to a blender. Purée until completely smooth.
• Preheat oven to 250°. Heat 1 tablespoon schmaltz in a large heavy pot over medium-high and cook turkey thighs, starting skin-side down, turning once, until deep golden browned, 4-5 minutes per side. Carefully transfer chile purée to pot; bring to a boil, cover and transfer to oven. Braise turkey until very tender and shreds easily, 2-2½ hours. Let cool. Transfer turkey to a cutting board and shred meat and skin; reserve chile sauce and discard bones. Roughly chop into bite-sized pieces. Transfer to a medium bowl and toss 2 ½ cups of reserved sauce until completely combined; season with salt. Transfer filling to an airtight container and chill until turkey is cold and firm, at least 3 hours.
• Do Ahead: Filling can be made 3 days ahead. Keep chilled.
• For the Masa and Assembly:.
• Mix masa, schmaltz, stock and salt in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes. (Alternatively, you can also do this in a stand mixer) Masa will seem wet but should not stick to your hands. Slap the top of masa with the palm of your hand, immediately pulling your hand back. If masa doesn't stick and your hand looks shiny, the dough is ready. If masa sticks, add another 2 tablespoons schmaltz and knead until incorporated; repeat slap test. If masa still sticks to your hand, repeat process until you get there (another 2 tablespoons schmaltz should do it).
• Bring a large pot of water to boil over high heat and preheat oven to 350°. Set a rack inside a rimmed baking sheet and position it so that one of the long sides is facing you. Cover the sheet tray with two leaves, lengthwise from top to bottom, slightly overlapped, with ribs in the center. Repeat with another two leaves covering the first two. Brush banana leaves with schmaltz and top with half of the masa. Press into the banana leaves in an even layer covering most of the leaves, leaving a 1" border around the rim of the baking sheet. Gently spread the filling, lengthwise down the center, making a 6" wide strip across the masa.
• Using overhanging leaves to help you, fold the side closest to you over the filling, carefully separating the leaf from the masa so that it rests over the filling. Pull back the leaf completely so that it is resting on the sheet tray. Fold the second side over so that the masa and leaf completely covers the filling and slightly overlaps the other masa flap. Fold the first leaf over and tuck under the tamal on the other side. Tuck the leaves on the two ends under the tamal. Cover the tamal in wet, clean kitchen towels. Place baking sheet in oven and pour very hot water into pan until it just below the level of the rack and cover with heavy duty foil. Bake until set, 60-75 minutes. Let sit covered for 30 minutes. Carefully unwrap and slice and serve with reserved sauce and pickled red onions.

TURKEY TAMALE CASSEROLE

Steps:

• Crumble turkey into a large skillet over medium high heat and cook until almost all the pink is gone, about 4-5 minutes.
• Add green bell pepper, onion, green chili, tomatillos and cilantro and cook until softened
• Add taco seasoning mix, chili powder, cumin, oregano, paprika, salt and pepper.
• Reduce heat to low and allow to simmer, shutting off burner after 10 minutes.
• Preheat oven to 350 degrees Fahrenheit.
• Meanwhile, in a medium mixing bowl beat vegetable shortening on low speed until fluffy.
• In a separate mixing bowl whisk masa harina flour, salt, sugar and baking powder.
• Add chicken broth and mix with your hands until thoroughly combined.
• Beat flour mixture into vegetable shortening until the dough is combined. It may still have a few lumps, but that's normal.
• In a round casserole dish spread half of the masa harina dough in the bottom.
• Layer turkey filling mixture on top of that and sprinkle with monterey jack cheese.
• Top with remainder of masa harina dough.
• Place casserole dish in 9 x 13 baking dish and fill with water 1/2 way up the casserole dish.
• Cover with foil and bake for 55 minutes.
• Remove foil and turn oven temperature up to 425 degrees Fahrenheit and bake for an additional 10 minutes until top of crust just starts to turn golden brown.
• Remove from oven and garnish with monterey jack cheese and torn cilantro.

LEFTOVER TURKEY TAMALES

Steps:

• Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
• 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. Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.
• Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes. 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.
• Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon 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.