Imagine unwrapping a steaming corn husk to reveal a perfectly crafted tamale bursting with tender, spicy turkey and rich green mole sauce - a culinary journey that transports you straight to the heart of Mexico! These Turkey Green Mole Tamales aren't just a recipe; they're an experience that combines traditional cooking techniques with explosive flavors that will make your taste buds dance with excitement. Get ready to impress your family and friends with a dish that transforms simple ingredients into a gourmet masterpiece that tells a story of cultural heritage and culinary passion.
Prep Time: 30 mins
Cook Time: 90 mins
Total Time: 120 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 lbs turkey, shredded
- 1 cup green mole sauce
- 2 cups masa harina
- 1 cup chicken broth
- 1/2 cup lard or vegetable shortening
- Salt to taste
Instructions
- Prepare the turkey by cooking and shredding it thoroughly. If using raw turkey, simmer in water with salt until fully cooked, then shred with two forks.
- Mix the shredded turkey with green mole sauce, ensuring each piece is well-coated. Let the mixture rest and marinate for 15-20 minutes to enhance flavor absorption.
- In a large mixing bowl, combine masa harina with chicken broth and lard or vegetable shortening. Knead the mixture until it becomes a smooth, soft dough with consistent texture.
- Season the masa dough with salt, mixing thoroughly to distribute evenly.
- Prepare corn husks by soaking them in warm water for 30 minutes to make them pliable and prevent cracking during wrapping.
- Drain corn husks and pat them dry with a clean kitchen towel.
- Spread a thin layer of masa dough onto the smooth side of each corn husk, leaving borders around the edges.
- Place a spoonful of the green mole turkey filling in the center of each prepared husk.
- Fold the sides of the corn husk inward, then fold the bottom up to enclose the tamale completely.
- Arrange tamales standing upright in a steamer basket, ensuring they don't touch water directly.
- Steam the tamales for approximately 60-90 minutes, or until masa dough is firm and separates easily from the husk.
- Remove tamales from steamer and let rest for 10-15 minutes before serving to allow them to set properly.
Tips
- Masa Consistency is Key: Ensure your masa dough is smooth and spreadable, like soft butter. If it's too dry, add more broth; if too wet, add more masa harina.
- Corn Husk Preparation: Soak husks in warm water for at least 30 minutes to make them flexible and prevent cracking during wrapping.
- Even Distribution: Spread masa dough and filling evenly to create uniform tamales that cook consistently.
- Steam, Don't Boil: Make sure tamales stand upright in the steamer and don't touch water directly to prevent soggy results.
- Patience Matters: Allow tamales to rest after steaming - this helps them set and makes them easier to unwrap and serve.
- Make Ahead Friendly: Tamales freeze beautifully! Cool completely, then store in freezer bags for up to 3 months.
- Flavor Boost: For extra depth, consider toasting your spices or adding a splash of tequila to the mole sauce.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 30g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: 17mg
