Leftover Turkey Tamales Popular Recipes

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Leftover Turkey Tamales

"These tamales take some time, however are nicely well worth the attempt. They are a super way to expend leftover holiday turkey. These are also more healthy than many conventional tamale recipes which are made with lard. These freeze nicely and may later be both microwaved or re-steamed. Serve with lime wedges as garnish."

Ingredients :

1 five-ounce package deal cornhusks
Tamale Dough:
3 cups masa harina
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon floor cumin
1 teaspoon salt
1 cup corn oil
1 quart turkey broth, divided
Turkey Filling:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
3 half cups finely chopped cooked turkey
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon floor black pepper
1/4 teaspoon cayenne pepper, or to taste

Instructions :

Prep : 45M	Cook : 10M	Ready in : 2H50M

Soak corn husks in a bowl of heat water till softened, approximately 1 hour; drain.
Mix masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl. Stir corn oil into masa combination. Measure half cup turkey broth and set apart. Add remaining broth, 1 cup at a time, to masa mixture till dough is easy and the consistency of thick peanut butter.
Heat olive oil in a skillet over medium warmness; saute onion and garlic till softened and translucent, 5 to 10 mins. Remove skillet from warmth and add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir reserved half cup turkey broth into filling till moistened.
Spoon 1 heaping tablespoon dough within the center of each corn husk. Top filling with 1 heaping tablespoon filling. Roll husk round dough and filling, tucking backside of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
Place a steamer insert right into a saucepan and fill with water to simply under the lowest of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam till cooked via, approximately 1 hour. Add more water as wanted.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook it evenly, and make clean-up less difficult.

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