Description
These Thanksgiving Tamales are a comforting and festive way to use leftover turkey. Made with soft masa dough seasoned with taco mix and filled with a savory mixture of chopped turkey, onions, garlic, and broth, all wrapped in corn husks and steamed to perfection. This recipe yields 36 delicious tamales, perfect for sharing with family and friends during the holiday season or anytime you want a flavorful treat.
Ingredients
Scale
Dough:
- 1 package (7oz) corn husks
- 3 cups Masa Harina
- 1 packet taco seasoning mix
- 1 cup Crisco or lard
- 2 ½ cups chicken broth
Filling:
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 3 ½ cups finely chopped cooked turkey
- 1 packet taco seasoning mix
- ½ cup chicken broth
Instructions
- Soak Corn Husks: Place the corn husks in warm water to soak for about 30 minutes until they become pliable. This makes them easier to work with when assembling the tamales.
- Prepare Masa Dough: In a large mixing bowl, combine the masa harina with the taco seasoning mix. Using a mixer or by hand, blend in the Crisco or lard until the mixture resembles coarse crumbs. Gradually add the 2 ½ cups of chicken broth while mixing until the dough becomes soft, pliable, and can hold its shape.
- Cook Filling Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
- Prepare Turkey Filling: Add the finely chopped cooked turkey to the skillet with the sautéed onions and garlic. Sprinkle in the packet of taco seasoning and pour the ½ cup of chicken broth. Stir well and cook for a few minutes until well combined and heated through. Remove from heat and set aside.
- Assemble Tamales: Drain the soaked corn husks and pat them dry. Spread about 2 tablespoons of masa dough evenly onto the smooth side of each husk in a thin layer, leaving room at the edges. Spoon 1 to 2 tablespoons of the turkey filling onto the center of the masa layer.
- Fold Tamales: Fold the sides of the husk in toward the center, enclosing the filling. Fold the bottom end of the husk up and the top down, creating a neat package. If desired, tie with strips of husk or kitchen twine to secure.
- Steam Tamales: Arrange the tamales upright in a large steamer pot with water boiling below the steamer basket. Cover the pot and steam the tamales for about 1 hour, checking occasionally to ensure there is enough water, adding more if needed. The tamales are done when the masa is firm and pulls away easily from the husks.
- Serve: Let the tamales rest for a few minutes after steaming. Serve warm with your favorite salsa or sides.
Notes
- This recipe yields approximately 36 tamales, enough to serve 12 people with 3 tamales each.
- Leftover turkey from Thanksgiving works perfectly for the filling, but cooked chicken can be a substitute.
- Be sure to keep the masa dough moist but not too wet— it should hold its shape without being sticky.
- If you do not have corn husks, banana leaves can be used as an alternative wrapper.
- Steaming time may vary depending on tamale size; ensure the masa is fully cooked before serving.
Nutrition
- Serving Size: 3 tamales
- Calories: 108 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 7 mg
