Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Turkey Tamales
- Level: Easy
- Yield: 12 to 14 medium size tamales
Ingredients
1 (8-ounce) package dried corn husks, soaked in hot water at least 2 hours or overnight
Shredded turkey
Mole Sauce
Cranberry Relish, recipe follows
CRANBERRY RELISH
1 pound fresh cranberries, chopped
1 cup sugar
2 teaspoons orange zest
3 Granny Smith apples, peeled and diced
3 oranges juiced
2 Serrano chiles, seeded and chopped
1 bunch cilantro, chopped
2 bunches green onions
Directions
- 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.
CRANBERRY RELISH
- Mix all the ingredients and let sit at room temperature for 1 hour, then refrigerate. Perfect with turkey and gravy!!