Red Chile Turkey Tamales
- Level: Intermediate
- Yield: about 24 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 254
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 34
- Sodium
- 286
- Total: 5 hr 30 min
- Active: 1 hr 45 min
Ingredients
For the Turkey and Husks:
2 skin-on, bone-in turkey thighs and 2 turkey drumsticks (about 3 1/2 pounds total)
1 quart low-sodium chicken broth
1 onion, halved through the root
4 cloves garlic, smashed
3 bay leaves
1/2 teaspoon black peppercorns
Kosher salt
1 6-ounce package dried corn husks
For the Chile Sauce:
5 large dried guajillo chile peppers
3 large dried pasilla chile peppers
1/2 onion, cut into thick wedges
3 cloves garlic
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
Kosher salt
1 tablespoon vegetable oil
Freshly ground pepper
For the Dough:
8 ounces lard (about 1 1/4 cups), at room temperature
2 teaspoons baking powder
Kosher salt
4 cups masa harina, plus more if needed
Directions
- Cook the turkey: Combine the turkey, chicken broth, onion, garlic, bay leaves, peppercorns and 1 tablespoon salt in a large wide pot. Add 6 cups water. Bring to a boil, then reduce the heat and gently simmer, partially covered, until the turkey is tender but not falling apart, 1 1/4 to 1 1/2 hours (skim off any impurities from the surface periodically). Remove the turkey to a platter to cool. Strain the broth and discard the solids. When the turkey is cool enough to handle, shred the meat, discarding the skin and bones. Reserve the broth and meat.
- Meanwhile, rinse the corn husks and place them in a large pot. Add water to cover, then place a plate on top to keep the husks submerged. Cover and bring to a boil. Remove the pot from the heat and let the husks soak, covered, until softened, at least 1 hour.
- Make the chile sauce: Remove the stems and seeds from the guajillo and pasilla chiles, keeping the chiles in large pieces. Heat a Dutch oven over medium heat; add the chiles and toast briefly until slightly darkened, about 30 seconds per side. Add enough water to cover the chiles and bring to a boil. Remove from the heat; add the onion, cover the pot and let sit until the chiles have softened, 15 to 20 minutes.
- Transfer the chiles and onion to a blender; discard the soaking water. Add 1 cup reserved turkey broth, the garlic, vinegar, cumin, oregano and 1 teaspoon salt. Puree until very smooth, 1 to 2 minutes.
- Dry the chile pot. Add the vegetable oil and heat over medium heat. Add the chile puree carefully (it might spatter) and simmer, stirring, until darker in color, about 5 minutes. Add the shredded turkey and another 1 cup turkey broth. Simmer, stirring, until the sauce thickens and coats the turkey, about 20 minutes. Season with salt and pepper. Let cool completely, about 30 minutes.
- Meanwhile, make the dough: Beat the lard, baking powder and 2 teaspoons kosher salt in a large bowl with a mixer on medium-high speed until fluffy and smooth, about 2 minutes. Reduce the speed to medium low and add the masa harina, 1 cup at a time, until fully combined. Gradually pour in 3 cups of the turkey broth, then increase the speed to medium and beat until fluffy and the texture of peanut butter, 3 to 4 minutes. The dough should feel moist but shouldn’t stick to your hands. If the dough is too dry, beat in up to 1/2 cup more broth; if it’s too sticky, add more masa harina, 1 tablespoon at a time.
- Assemble the tamales: With the wide end of a corn husk facing you, spread 1/4 cup dough into a 5-inch square with a spoon or offset spatula, leaving a 1/2-inch border on the bottom edge. Place 2 tablespoons of the turkey filling in a log down the center. Fold in the sides of the husk to enclose the filling and then fold in the narrow end of the husk, leaving the other end open. Repeat with the remaining husks, dough and filling.
- Steam the tamales: Set up a deep steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up (open-ends up) in the steamer basket. Cover and bring to a boil. Steam over medium heat until the tamales are cooked through, 1 1/4 to 1 1/2 hours. To test for doneness, remove a tamale from the steamer and let it sit at room temperature for a few minutes; if it unwraps without sticking to the husk, it’s done. Let the tamales cool slightly before serving.