Ingredients and Weight:
- Leftover cooked turkey: 2 pounds
- Masa harina: 2 cups
- Water: 1-1/2 cups
- Vegetable oil: 1/4 cup
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Green chiles, chopped: 1 (4-ounce) can
- Chopped onion: 1/2 cup
- Minced garlic: 1 clove
- Salsa: 1 cup
- Corn tortillas: 24 (6-inch)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the masa harina, water, oil, baking powder, and salt. Stir until a dough forms.
- Cover the dough and let it rest for 30 minutes.
- In a skillet, sauté the turkey, green chiles, onion, and garlic until heated through.
- Spread 1/4 cup of the dough in a thin layer onto the center of a tortilla. Top with 1/4 cup of the turkey mixture and 1 tablespoon of salsa.
- Roll up the tortillas tightly, starting from the bottom edge. Fold in the sides as you roll.
- Wrap the tamales in corn husks or aluminum foil.
- Steam the tamales in a steamer or pot with a steaming basket for 1 hour.
Nutritional Information:
- Calories: 300 per tamale
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 20 grams
Dish Characteristics:
- Savory and flavorful
- Authentic Mexican taste
- Perfect for using up leftover turkey
- Can be served as an appetizer, main course, or snack
User Comments:
- "These tamales are a delicious and easy way to use leftover turkey."
- "The combination of flavors is perfect."
- "I love the soft and chewy texture of the masa harina dough."
- "These tamales are a hit with my family and friends."
- "I recommend adding a dollop of sour cream on top for an extra layer of flavor."
Special Precautions and Tips:
- If you don't have corn husks, you can wrap the tamales in aluminum foil.
- To make the tamales ahead of time, steam them for only 30 minutes. Then, refrigerate them for up to 3 days. When ready to serve, re-steam for 30 minutes.
- If the dough is too thick, add a little more water. If it's too thin, add a little more masa harina.
- Be sure to steam the tamales until they are heated through, about 1 hour.
