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Leftover Turkey Tamales
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
170 minutes
"Revamp holiday turkey into zesty turkey tamales using corn oil, served with fresh lime wedges."
Ingredients:
  • 1 5-ounce package cornhusks
  • 3 cups masa harina
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup corn oil
  • 1 quart turkey broth, divided
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3.5 cups finely chopped cooked turkey
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper, or to taste
Instructions:
  • Submerge corn husks in warm water until they soften, approximately 1 hour; then, drain.
  • Combine masa, 1 tbsp paprika, 1 tbsp chili powder, garlic powder, 1 tsp cumin, and 1 tsp salt in a bowl. Mix in corn oil. Reserve 1/2 cup turkey broth. Gradually stir in remaining broth, 1 cup at a time, until dough is smooth and resembles thick peanut butter.
  • In a skillet over medium heat, saute onion and garlic in olive oil until soft, about 5-10 minutes. Take the skillet off the heat and mix in turkey, 1 tsp paprika, oregano, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, black pepper, and cayenne pepper. Stir in 1/2 cup of reserved turkey broth until well combined.
  • Place a generous tablespoon of dough in the center of each corn husk, followed by a heaping tablespoon of filling. Roll the husk around the dough and filling, tucking the bottom to form a tamale, then secure each tamale with a corn husk strip or string.
  • Set up the steamer by adding water into the saucepan just below the steamer basket. Once the water boils, arrange tamales upright in the steamer, cover, and steam for about 1 hour until fully cooked, adding water as necessary.

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