Step One, Turkey
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Whole turkey, thawed
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2 teaspoons California chili powder
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1 teaspoon cayenne pepper
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1 teaspoon dried oregano
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1 teaspoon kosher salt
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1 teaspoon ground black pepper
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1 onion, finely chopped
Directions:
- Break down the raw turkey and place pieces in a large pot. Fill with enough water to completely cover the meat. Stir in chili powder, cumin, cayenne pepper, oregano, salt, black pepper, and onion.
- Cover and cook over high heat until boiling. Once boiling, turn heat down to low and simmer for about 1 ½ hours until meat is tender and is easily removed from the bone.
- Remove the turkey meat and drain over a colander, letting cool. Reserve the cooking liquid in the pot.
- Remove the meat from the bones and shred by hand, taking care to remove any skin and cartilage.
Step Two, Mole
Directions:
- In a large stockpot, brown the flour in the vegetable oil.
- Add 1 cup of broth at a time, stirring while over low heat until sauce becomes thick.
- Add the chili powder and spices.
- Add the shredded turkey and mix well.
- Simmer over low heat for an additional ½ hour.
- While simmering, soak corn husks in warm water or until they can be separated easily. Rinse, drain, and set aside so they can dry.
Step Three, Masa
- 5 pounds prepared fresh masa
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 cup vegetable oil
- 1 cup broth
- ¼ cup California chili powder
- 2 16 oz. cans of large pitted black olives
Directions:
- Using hands, combine masa with baking powder and salt.
- Gradually add both the vegetable oil and broth, since adding too much will make the masa dough too runny to use.
- Add the chili powder to the masa for color.
- To assemble the tamales, spread masa on the smooth side of the corn husks, in a four-inch-wide strip at the base of the husk (opposite of the pointed end).
- Scoop the turkey in chili sauce into the middle. Add 2-3 olives, wrap sides around each other to enclose, and fold in half. Place open side up so that filling does not drain out.
- Fill the base of a steamer with several inches of water, then insert divider or steamer basket.
- Place tamales inside, open side up. Use the remaining corn husks to cover the tamales. Place lid on pot and simmer for 1 ½ hours, taking care that water does not all boil away. Tamales are done when the masa no longer sticks to the husk.
- Remove tamales from pot and cool. Makes about 4 dozen tamales.
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