Leftover Turkey Tamales

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl; stir in corn oil. Stir in 3 ½ cups broth, 1 cup at a time, until dough is smooth and the consistency of thick peanut butter. Set aside remaining ½ cup turkey broth for the filling.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat olive oil in a skillet over medium heat. Add onion and minced garlic; cook until softened and translucent, 5 to 10 minutes. Off heat, add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir in reserved ½ cup turkey broth until moistened.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Spoon 1 heaping tablespoon dough in center of each corn husk; top with 1 heaping tablespoon turkey filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.'}

📊 Nutrition Facts

Per serving (10 servings total)