Cranberry Turkey Tamales

Cranberry Turkey Tamale

Miz Helen's Kitchen

The Tamale

Basic Tamale Dough

Miz Helen's Kitchen

Makes 12 Tamale

2 cups Masa Harina

2 cups Boiling Water

11 tablespoons vegetable shortening or Lard chilled

1 1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon ground cumin

1/4 teaspoon Cayenne pepper

1/2 cup chicken stock, chilled

The Filling

4 Pasilla chiles seeds and stems removed

3 cups cooked Turkey chopped

1 cup dried Cranberries chopped

2 cloves garlic minced

1/2 teaspoon Chipotle powder

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon pepper

1/2 cup sharp Cheddar Cheese grated

1/2 cup Pepper Jack Cheese grated

16 Corn Husk

The Tamale Dough

In a mixer with paddle attachment mix the Masa Harina, cumin, and Cayenne pepper

    • Add the boiling water in a steady stream to the mixing bowl while the mixer is on medium speed. Continue to mix until the dough forms a ball. Continue to mix for five minutes.

    • Transfer the dough ball to a clean bowl and refrigerate the dough for one hour.

    • Returning the dough to the mixer, beat the dough on medium to high for five more minutes.

    • With the mixer running add the vegetable shortening 2 tablespoons at a time and mix well with each addition until the entire shortening amount has been added and the mixture is smooth.

    • Combine the salt baking powder and chilled Chicken stock, slowing adding the mixture to the dough while the mixer is running. Mix until thoroughly combined.

The Filling

    • Season the turkey with the salt, pepper, cumin, Chipotle powder, and chili powder and set aside

    • Soak the Passila Chile's in a warm bowl with 2 cups hot water and let the chile's soak for 30 minutes.

    • Add the soaked chile's and the water into a blender and blend until the mix is liquid and thick and let the mixture rest for 10 minutes

    • Season the turkey with the salt, pepper, cumin, Chipotle powder, and chili powder

    • In a large hot skillet add the Passila Chile Sauce and the minced garlic bring to simmer, do not boil.

    • Add the seasoned Turkey and Cranberries

    • Cook on low for 15 minutes

Assemble The Tamale

Miz Helen's Kitchen

    • Spread the dry Corn Husk with a fairly thin layer of the masa dough

    • Place about 3 tablespoons of the filling down the center of the masa dough and layer the cheese on top

    • Roll the Tamale

    • Tie the Tamale

Cooking the Tamale

Miz Helen's Kitchen

    • Steam the Tamale in a steamer for 1 hour. Make sure the lid to your steamer is tight. Some people like to wrap their Tamales in a towel to steam, but if your lid fits right you won't have to wrap them.

    • Remove the Tamale and let them dry on a cookie sheet for at least 15 minutes before serving.