Turkey Tamales with Roja, Verde and Mole
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 48.00 | oz | Turkey , roasted, shredded, or chicken |
| 8.00 | floz | Knorr Ready-To-Use Mole Sauce 4 x 0.5 GA |
| 8.00 | floz | Knorr Ready-To-Use Salsa Verde Sauce 4 x 0.5 GA |
| 8.00 | floz | Knorr Ready-To-Use Salsa Roja Sauce 4 x 0.5 GA |
| Corn husks 50 pieces, soaked | ||
| 10.00 | oz | Lard (Manteca) |
| 3.50 | cup | Masa Harina for Tamales |
| 2.00 | tsp | Baking powder |
| 2.00 | tsp | Salt |
| 2.25 | cup | Water , hot |
| 1.30 | cup | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb , prepared, cooled |
Preparation
1. Make fillings: In three bowls, split the turkey meat evenly. In each separate bowl, add one cup of each of the sauces. You should have three separate fillings.
2. Prepare the corn husks: Bring a pot of water to boil and submerge the dried corn husks for about 1 hour. A plate will help keep them submerges. Drain and pat dry.
3. Make the Masa: Put the lard and salt in a 5 qt. mixing bowl with paddle. Paddle lard on high until light and fluffy.
4. In a separate bowl, mix the dry masa harina with the baking powder, add the hot water and knead to form a dough.
5. Add the masa dough to the mixer with the fat and mix until blended, slowly adding chicken base to incorporate.( At this point, different seasoning can be added if you like.)
6. Test the doughby putting a ball in ice water. If it floats, the dough is good, if it sinks, mix in a little more chicken broth.
7. To prepare the tamales: Lay a corn husk flat. On the bottom or larger edge, pat about a 3"x3" square of dough about 1/4 " thick. Put about 1 ounce of filling right down the middle and fold up both edges of the corn husk, so the masa is completely surrounding the filling. Roll up the corn husk and fold over the top. Tie together with a string of corn husk.
8. Prepare a steamer, and steam the tamales wtih the open end up for about 1 hour until the dough is set.
9. To serve, put one of each flavor tamale on a plate, serve with a side of Salsa Verde and Salsa Roja on the side.
