Turkey Tamales
To make Tamales you will need to get a 4 or 5 lb bag of Masa, Corn Husks or Parchment paper, Lard (I have tried shortening but didn't like it as well, if you use shortening make sure it's good quality and not flavored). Wal-Mart carries all of these things, the cornhusks are usually in the produce section. You will also need a large steam pot, I use a 20 quart pressure cooker, the rack that came with it and 2 sterilized red bricks, use a regular large lid to cover you don't want pressure cook the tamales, you can use any thing as long as the aren't in they water they will be fine.
I used a 13 lb bird, Roasted it the day before making the tamales. You can also boil it, which I have not tried but think I will next time because youneed 8 to 10 cups of stock. You can use store bought stock also either chicken or turkey.
Cube the meat into about 1/2 inch pieces or just shred it, place in a large pot (I use my giant chicken fryer skillet, a dutch oven will work).
Flavoring for Meat
La Victoria Green enchilada sauce I used about 3/4 of a 28 oz can.
2 cans of chopped green chiles
1 medium yellow onion, chopped
1 tsp. garlic powder
1 tsp. cumin
1 1/2 tsp salt or to taste
Heat the above ingredients well on low-medium heat about 20 or 30 minutes, just to blend all the flavors. While you are heating the meat soak the corn husks in the hottest tap water possiblefor 30, just in the sink is good, I put a plastic serving tray on top and let the bricks keep them under the water.
MASA
6 cups of Masa Harina
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. cumin
1 to 2 tsp salt or to taste. Salt is important for the flavor of the Masa but don't over do it.
8 - 10 cups of warm stock or broth
2 cups of lard or shortening
In a large bowl mix all the dry ingredients well. Then in a seperate and very large bowl using electric mixer beat the lard till light and fluffy, takes a few minutes, after the lard is fluffly start alternating additions (should be 1 cup at a time) or the warm stock and masa mixture, adding more as everything is blended, I have a heavy duty mixer and you can keep using a hand mixer it's a lot easier, after all ingredients are mixed take a pea size piece of dough and drop in a glass of cold water if it floats to top, masa is ready. Texture should be like Smooth Jif or skippy peanut butter.
Drain the corn husks by standing upright in a colander. Seperate the husks and using papertowel or lint free kitchen towel blot off excess water, use the larger ones for spreading the masa, you want to use the smooth textured side of the husk, run you finger on both sides one feels slightly rough, the other is smooth and a little shiny. Hold the husk with the larger end toward you starting at the right edge and about half way up on the corn husk spread the masa with a butter knife accross about 1/3 of the husk ( I think about 3 or 4 inches ) if the masa is hard to spread mix in a little more liquid, at 1/2 cup at a time till it's easy to spread, should spread like Jif or Skippy peanut butter, you want the masa about 1/4 inch thick. Then put about 1 or 2 Tablespoons of Meat mixture in the center, from top to botton of Masa, fold over the right side so it just covers meat, then fold over left side and roll the husk around and fold up small end of husk laying on tray till all tamales are rolled. If the husk won't stay rolled, I pull off a strand of a long husk and tie it aroung the tamale. I also pinch the open end just a little to kind of seal the masa at the top of the tamale.
After rolling all tamales place with open end up on the rack in pot you can crowd the them, the tamales will steam OK. After filling the pot use remaining corn husks to cover the tamales by opening and laying in layers, flat Across the top of the tamales, this will help keep the condensation from dripping down into the tamales, ( it may still get into a few of them but it usually comes out ok for me), place the lid on the pot, bring to boil over high heat, reduce to medium heat, if your heat is to high the water will evaporate to soon if it's too low will take longer for the tamales to cook. Steam for 1 and 1/2 hours, Tamales are done when you unwrap a cornhusk and the masa stays intact on the tamale. I usually pull one in the center to try.
I freeze mine in ziploc bags and when we want some wrap one or two in wet paper towel and heat in microwave about 1 minute per tamale, usually only heat 2 at the most.
I have a picture that my mother in-law sent me if I can get it to copy I'll post here with the recipe. Good luck and a real warning these are addicting.
OMG Jan it is a lot of work and if I hadn't been taught by my mother-law how to do it, probably never would have tried. We had a take out mexican food place for a while and I made tamales everyday, but I was a lot younger and had the room to do them. The hardest part is getting started.
Believe me they wear me out now and I have warned the family this may be the last time I do them. This is their Christmas presents from me. I'm also gonna bake some zuchinni bread and some other quick breads. I did find the picture though so if anyone wants to try it's there.
Love ya all, have a good day
I Corinthians 15:57 - But thanks be to God! He gives us the victory through our Lord Jesus Christ.
