Turkey Tamales with Cranberry Salsa
- Level: Advanced
- Total: 4 hr 40 min
- Active: 1 hr 10 min
- Yield: 20 to 25 tamales
- Level: Advanced
- Total: 4 hr 40 min
- Active: 1 hr 10 min
- Yield: 20 to 25 tamales
Ingredients
Directions
Special equipment:
squeeze bottles- Preheat the oven to 375 degrees F.
- Sprinkle the turkey thighs with the garlic salt, then bake for 2 hours with the butter and 2 cups water in baking trays. Set aside to cool, reserving the juices.
- Meanwhile, bake the ground turkey with the white pepper, garlic powder, half the onion, salt and a touch of love for 45 minutes. Drain, reserving the juices. (Leave the oven on.)
- In a large bowl, combine 1 cup olive oil with the celery salt, marjoram, oregano, thyme, onion powder, sage and 3 teaspoons celery seeds. Gradually add the corn flour and baking powder, mixing gently as you pour in the reserved turkey juices until a smooth consistency is achieved.
- Blend together the roasted red bell peppers, sour cream, tomato powder, 1/2 cup tomatoes and a portion of the turkey juices until creamy and luscious.
- Using two forks, lovingly shred the cooked turkey thighs and ground turkey and combine it with the velvety sauce. Bake for an additional 20 minutes to let the flavors meld together into a cozy embrace.
- Meanwhile, soak the corn husks in warm water infused with the vinegar for 15 minutes.
- To assemble a tamale, start by spreading the prepared masa on the smooth side of a husk, leaving space around the edges. Add the filling down the center of the masa, then fold the sides of the husk over the filling and fold up the bottom to seal, leaving the top open. Repeat this process with the remaining masa and filling. If needed, tie each tamal with a strip of softened husk or kitchen twine.
- Steam the tamales upright in a steamer basket until the masa is firm, about 1 hour after the steam starts coming out.
- As the tamales steam, prepare the cranberry salsa by simmering the cranberries in enough water to barely cover them until they burst. Add the sugar cone, the citrusy goodness of the juice of oranges and tangerines until the sugar cone is melted, blending. In a separate pan, sauté the garlic, habaneros, jalapeños, manzanos, remaining onion and remaining 1/2 cup tomatoes in the remaining 3/4 cup olive oil until tender, then blend. Stir in the cinnamon, nutmeg, 1 teaspoon salt and the remaining tablespoon celery seeds, allowing the flavors to meld into a warm hug. Cook until thickened, then blend and combine the cranberry mixture with the cilantro and cider vinegar. Pour into squeeze bottles, ready to adorn your tamales with love.
Cook’s Note
Adjust the salsa spice levels to your liking. Always ensure that your tamales are fully cooked before enjoying their comforting goodness.
