Description
These Thanksgiving Tamales are a comforting and festive dish perfect for using leftover turkey. Made with a soft masa dough seasoned with taco spices and filled with flavorful shredded turkey, wrapped in corn husks and steamed to perfection. A delicious and traditional way to celebrate the holiday flavors in a handmade tamale.
Ingredients
Scale
Dough Ingredients
- 1 package (7oz) corn husks
- 3 cups Masa Harina
- 1 packet taco seasoning mix
- 1 cup Crisco or lard
- 2 ½ cups chicken broth
Filling Ingredients
- 1 Tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 3 ½ cups finely chopped cooked turkey
- 1 packet taco seasoning mix
- ½ cup chicken broth
Instructions
- Soak Corn Husks: Soak the corn husks in warm water for about 30 minutes until pliable. Drain and pat dry before using to wrap the tamales.
- Prepare the Dough: In a large bowl, mix the masa harina with one packet of taco seasoning. Beat in the Crisco or lard until the mixture is crumbly. Gradually add 2 ½ cups of chicken broth, mixing until a soft dough forms that holds together well.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onions until translucent, then add minced garlic and cook for another minute. Stir in the finely chopped turkey, taco seasoning, and ½ cup chicken broth. Simmer until the mixture is well blended and slightly thickened. Remove from heat.
- Assemble Tamales: Spread about 2 tablespoons of masa dough evenly onto the smooth side of each corn husk, leaving a border at the edges. Spoon 1-2 tablespoons of the turkey filling down the center of the masa. Fold the sides of the husk inward to encase the filling and then fold the bottom up to secure.
- Steam the Tamales: Arrange the tamales standing upright in a large pot with a steamer insert, open ends up. Add water to the bottom of the pot without touching the tamales. Cover and steam over medium heat for about 60 minutes, checking occasionally to add more water as needed. Tamales are done when the masa pulls away easily from the husks.
- Serve: Let the tamales rest for a few minutes before unwrapping and serving warm. Enjoy the soft masa and flavorful turkey filling in every bite.
Notes
- This recipe makes approximately 36 tamales, ideal for a large family gathering.
- Use leftover cooked turkey for a delicious, holiday-flavored filling.
- Be sure to keep the dough moist but not too wet to ensure proper steaming.
- Steaming time may vary depending on pot size and heat level; check tamales at 50 minutes if using a different steamer.
- Leftover tamales can be refrigerated and reheated by steaming or microwaving wrapped in a damp paper towel.
Nutrition
- Serving Size: 3 tamales
- Calories: 108 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 7 mg
