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.