Transform Your Thanksgiving Leftovers: Delicious Turkey Tamales Recipe
Thanksgiving is a time for feasting, family, and gratitude. But let’s be honest, it often leads to mountains of leftovers! While turkey sandwiches are a classic, why not get creative and transform your leftover turkey into something truly special? Enter: Turkey Tamales! These savory, comforting bundles are a delicious way to use up that extra turkey and impress your friends and family. This recipe provides a detailed guide to creating authentic and flavorful turkey tamales, perfect for a post-Thanksgiving meal or any time you crave a taste of Mexican comfort food.
## Why Turkey Tamales?
Tamales are a traditional Mesoamerican dish made of masa (a corn-based dough) filled with various savory or sweet ingredients, wrapped in corn husks or banana leaves, and steamed. They’re incredibly versatile and offer a delightful textural contrast between the soft, fluffy masa and the flavorful filling.
Using leftover turkey in tamales is a fantastic way to:
* **Reduce Food Waste:** Give your Thanksgiving leftovers a new life instead of throwing them away.
* **Create a Unique and Delicious Meal:** Step away from the usual turkey sandwiches and enjoy a flavorful and satisfying dish.
* **Embrace Cultural Fusion:** Combine the flavors of Thanksgiving turkey with the traditional Mexican tamale.
* **Impress Your Guests:** Show off your culinary skills with this impressive and delicious dish.
* **Prepare in Advance:** Tamales can be made ahead of time and steamed just before serving, making them perfect for entertaining.
## The Ultimate Turkey Tamales Recipe
This recipe is designed to be accessible to home cooks of all skill levels. We’ll break down each step, providing clear instructions and helpful tips along the way.
**Yields:** Approximately 24 tamales
**Prep Time:** 2-3 hours (depending on your experience with tamales)
**Cook Time:** 1.5-2 hours (steaming)
**Ingredients:**
**For the Masa (Dough):**
* 4 cups masa harina (instant corn masa mix for tamales)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup lard or vegetable shortening (solid, not melted), softened
* 3-4 cups warm chicken broth (or turkey broth if available)
**For the Turkey Filling:**
* 4 cups cooked turkey, shredded or diced
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 bell pepper (any color), chopped
* 1 (28 ounce) can crushed tomatoes
* 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 teaspoon oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* Optional: 1/2 cup chopped cilantro
**Other:**
* Approximately 24 dried corn husks
* Water, for soaking corn husks
**Equipment:**
* Large bowl
* Electric mixer (optional, but recommended)
* Large skillet or Dutch oven
* Steamer pot or a large pot with a steamer basket
* Measuring cups and spoons
* Mixing spoons
* Spreading tool (spoon, spatula, or butter knife)
**Instructions:**
**Step 1: Prepare the Corn Husks**
This is a crucial step, as pliable corn husks are essential for wrapping the tamales. The drier the corn husk the more likely they are to tear or break.
1. Place the dried corn husks in a large bowl or pot. Cover them completely with hot water.
2. Weigh them down with a plate or pot lid to keep them submerged. This is important to avoid them floating on the surface and not hydrating properly.
3. Let the corn husks soak for at least 30 minutes, or up to 2 hours, until they are soft and pliable. They should be easy to fold without cracking.
4. Once soaked, drain the corn husks and pat them dry with a clean kitchen towel. Set aside.
**Tip:** If you’re short on time, you can try microwaving the corn husks in a bowl of water for a few minutes. However, be careful not to overheat them.
**Step 2: Make the Turkey Filling**
The filling is where the flavor of your tamales really shines. Feel free to adjust the spices to your liking.
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Stir in the shredded or diced turkey, crushed tomatoes, diced tomatoes and green chilies (Rotel), chili powder, cumin, oregano, salt, and pepper.
5. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld together and let some of the liquid reduce. This will ensure a flavorful filling.
6. Remove from heat and stir in the chopped cilantro (if using). Let the filling cool slightly before assembling the tamales.
**Tip:** Taste the filling and adjust the seasonings as needed. You can add more chili powder for extra heat, or a pinch of sugar to balance the acidity of the tomatoes.
**Step 3: Prepare the Masa (Dough)**
The masa is the foundation of the tamale, so it’s important to get the consistency right. It should be light, fluffy, and easily spreadable.
1. In a large bowl, combine the masa harina, baking powder, and salt. Whisk together to ensure that the ingredients are distributed evenly.
2. In a separate bowl, beat the softened lard or vegetable shortening with an electric mixer (or by hand) until light and fluffy. This step is crucial for creating a tender masa.
3. Gradually add the masa harina mixture to the beaten lard, alternating with the warm chicken broth. Begin with 3 cups of broth, and add more as needed until the masa reaches the desired consistency.
4. The masa should be soft, light, and spreadable, similar to a thick cake batter. It should hold its shape but not be too dry or crumbly. To test the consistency, drop a small spoonful of masa into a glass of cold water. If it floats, the masa is ready.
5. Continue beating the masa for 5-7 minutes, until it is light and airy. This step incorporates air into the masa, making it even more tender.
**Tip:** The consistency of the masa is crucial for the success of your tamales. If it’s too dry, the tamales will be dense and hard. If it’s too wet, they will be mushy. Adjust the amount of broth accordingly.
**Step 4: Assemble the Tamales**
This is where the fun begins! Assembly can be a bit time-consuming, but it’s well worth the effort.
1. Select a softened corn husk. Lay it flat on a clean surface, with the wider end facing you.
2. Spread a thin layer of masa (about 2-3 tablespoons) evenly over the corn husk, leaving a 1-inch border on the sides and bottom. The layer of masa should be about 1/4 inch thick.
3. Spoon a generous amount of the turkey filling (about 2-3 tablespoons) down the center of the masa.
4. Fold one side of the corn husk over the filling, then fold the other side over to create a sealed packet. This is easier if you pick up the husk as you fold it.
5. Fold up the bottom of the corn husk to enclose the filling completely. This creates a neat, sealed package.
6. If the corn husk is very wide, you can tear off any excess husk after folding. If you want to be really secure you can tie the tamales using a thin strip torn from a corn husk to ensure it doesn’t open during steaming. But this is not usually necessary.
7. Repeat with the remaining corn husks, masa, and filling.
**Tip:** If the corn husks are tearing easily, you can overlap two husks to create a stronger wrapper.
**Step 5: Steam the Tamales**
Steaming is the final step in the tamale-making process. It’s important to steam the tamales long enough to cook the masa thoroughly.
1. Place a steamer basket in a large pot with enough water to reach just below the bottom of the basket. Be careful not to let the water touch the tamales directly.
2. Stand the tamales upright in the steamer basket, with the open ends facing up. Pack them tightly to prevent them from falling over. As you are packing the tamales into the steamer, try to pack them in alternating directions. For example, if you have the fold on top, the tamale next to it should have the fold facing down.
3. Cover the pot with a tight-fitting lid. This will help to trap the steam and cook the tamales evenly. Placing a clean kitchen towel under the lid will further improve insulation and trap more steam.
4. Bring the water to a boil, then reduce the heat to medium-low and steam the tamales for 1.5-2 hours. The steaming time will depend on the size of your tamales and the thickness of the masa. The tamales are done when the masa pulls away easily from the corn husk.
5. Check the water level periodically and add more water as needed to prevent the pot from drying out. Steam is important for the tamales to cook properly.
**Tip:** To test if the tamales are done, carefully remove one from the pot and let it cool slightly. Open the tamale and check if the masa is cooked through and pulls away easily from the husk. If the masa is still wet or sticky, continue steaming for another 15-20 minutes.
**Step 6: Serve and Enjoy!**
Once the tamales are steamed, carefully remove them from the pot and let them cool slightly before serving. This will allow the masa to firm up and make them easier to handle.
1. Serve the turkey tamales warm, straight from the steamer. Open each tamale and discard the corn husk before eating.
2. Garnish with your favorite toppings, such as:
* Sour cream or Mexican crema
* Salsa (verde or roja)
* Guacamole
* Chopped cilantro
* Pickled onions
**Tip:** Turkey tamales are delicious on their own, but they also pair well with side dishes like rice, beans, or a fresh salad.
## Variations and Substitutions
* **Spicy Tamales:** Add chopped jalapeños or serrano peppers to the turkey filling for an extra kick.
* **Vegetarian Tamales:** Substitute the turkey with cooked vegetables like corn, zucchini, and mushrooms.
* **Cheese Tamales:** Add shredded cheese (such as Monterey Jack or Oaxaca cheese) to the filling.
* **Sweet Tamales:** For a sweet treat, use a sweetened masa and fill with fruits like raisins, pineapple, or coconut.
* **Masa Variations:** You can add different flavors to the masa by incorporating ingredients like roasted peppers, herbs, or spices.
* **Lard Substitute:** If you prefer not to use lard, you can substitute it with vegetable shortening, coconut oil, or even butter.
## Tips for Success
* **Use High-Quality Masa Harina:** The quality of the masa harina will directly affect the taste and texture of your tamales. Look for a brand that is specifically designed for making tamales.
* **Soak the Corn Husks Thoroughly:** Don’t skimp on the soaking time for the corn husks. They need to be completely pliable to prevent tearing.
* **Get the Masa Consistency Right:** The masa should be light, fluffy, and easily spreadable. Adjust the amount of broth as needed.
* **Don’t Overfill the Tamales:** Overfilling the tamales will make them difficult to fold and steam properly.
* **Steam Thoroughly:** Make sure to steam the tamales long enough to cook the masa completely.
* **Let the Tamales Rest:** Allowing the tamales to rest for a few minutes after steaming will help them firm up and make them easier to handle.
## Storage and Reheating
* **Storage:** Leftover tamales can be stored in the refrigerator for up to 3-4 days. Store them in an airtight container to prevent them from drying out.
* **Reheating:**
* **Steaming:** Reheat tamales in a steamer for about 15-20 minutes, or until heated through.
* **Microwaving:** Wrap the tamales in a damp paper towel and microwave for 1-2 minutes, or until heated through. Be careful not to overcook them, as they can become dry.
* **Oven:** Wrap the tamales in foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
## Conclusion
Turkey tamales are a fantastic way to transform your Thanksgiving leftovers into a delicious and unique meal. With a little patience and attention to detail, you can create these savory bundles of joy that will impress your friends and family. So, this year, don’t just settle for turkey sandwiches – try this recipe and discover the magic of turkey tamales! Enjoy! This recipe can be adapted to many different leftovers as well. If you have any ham from your holiday celebration, consider swapping the turkey for the ham in this recipe. The method will remain the same, and the flavors will combine to give you equally delicious and satisfying ham tamales.
No matter what kind of holiday you have had, tamales are a great way to use up the food and reduce food waste. They also provide a fantastic comfort food option that will bring joy to your kitchen.
Enjoy the process of making your tamales. Tamales are truly a labor of love, and they are usually made in big batches so that there are plenty to share! Consider inviting your friends and family over to help you make a large batch of turkey or ham tamales, and then enjoy the feast together. Cooking is always more fun when it is shared with others!
Happy cooking and happy holidays!