Cranberry Turkey Tamales

One of our family traditions on Christmas Eve is a Mexican Buffet and one of the main dishes is always Tamales.  I love to make Tamales and this year I have developed a Savory and a Sweet Tamale for our Christmas Eve Buffet. Today I am presenting the Savory Cranberry Turkey Tamale that will be on our Christmas Eve Buffet. The Sweet Tamale  is (Pomegranate Dessert Tamale with Flan Sauce Link) and just in time for Christmas Eve.

Cranberry Turkey Tamale

Cranberry Turkey Tamale

Miz Helen's Kitchen

The Tamale
 Basic Tamale Dough
Miz Helen's Kitchen
Makes 12 Tamale
2 cups Masa Harina
2 cups Boiling Water
11 tablespoons vegetable shortening or Lard chilled
1 1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon Cayenne pepper
1/2 cup chicken stock, chilled

The Filling
4 Pasilla chiles seeds and stems removed

3 cups cooked Turkey chopped

1 cup dried Cranberries chopped
2 cloves garlic minced

1/2 teaspoon Chipotle powder

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon pepper

1/2  cup sharp Cheddar Cheese grated

1/2  cup Pepper Jack Cheese grated

16 Corn Husk

The Tamale Dough
In a mixer with paddle attachment mix the Masa Harina, cumin, and Cayenne pepper

• Add the boiling water in a steady stream to the mixing bowl while the mixer is on medium speed. Continue to mix until the dough forms a ball. Continue to mix  for five minutes.

• Transfer the dough ball to a clean bowl and refrigerate the dough for one hour.

• Returning the dough to the mixer, beat the dough on medium to high for five more minutes.

• With the mixer running add the vegetable shortening 2 tablespoons at a time and mix well with each addition until the entire shortening amount has been added and the mixture is smooth.

• Combine the salt baking powder and chilled Chicken stock, slowing adding the mixture to the dough while the mixer is running. Mix until thoroughly combined.

Mix The Masa

Let The Tamale Dough Chill

The Corn Husk
Miz Helen's Kitchen

• Rinse the Corn Husk

• Soak the Corn Husk in warm water about 30 minutes.

• Take the Corn Husk from the water and place it on a towel then  pat the Husk dry.

• Tear enough stripes of Husk to tie the Tamale 

 Soak The Husk

Pat The Husk Dry

The Filling

•  Season the turkey with the salt, pepper, cumin, Chipotle powder, and chili powder and set aside

• Soak the Passila Chile's in a warm bowl with 2 cups hot water and let the chile's soak for 30 minutes.

• Add the soaked chile's and the water into a blender and blend until the mix is liquid and thick and let the mixture rest for 10 minutes

• Season the turkey with the salt, pepper, cumin, Chipotle powder, and chili powder

• In a large hot skillet add the Passila Chile Sauce and the minced garlic  bring to simmer, do not boil.

• Add the seasoned Turkey and Cranberries

• Cook on low for 15 minutes

 Chop The Turkey and Cranberries

 The Chili Sauce

Prepare The Filling

Layer The Dough and Filling

Layer on The Cheese

Assemble The Tamale
Miz Helen's Kitchen

• Spread the dry Corn Husk with a fairly thin layer of the masa dough

• Place about 3 tablespoons of the filling down the center of the masa dough and layer the cheese on top

• Roll the Tamale

• Tie the Tamale

 Cooking the Tamale
Miz Helen's Kitchen

• Steam the Tamale in a steamer for 1 hour. Make sure the lid to your steamer is tight. Some people like to wrap their Tamales in a towel to steam, but if your lid fits right you won't have to wrap them.

• Remove the Tamale and let them dry on a  cookie sheet for at least 15 minutes before serving.

 Steam The Tamale

Enjoy!

 This is the Savory Christmas Eve Tamale 2010, if you would care to check out that recipe Corn and Black Bean Tamale with Cranberry Orange Sauce (Link)   I am so excited that you stopped by today to have these great Cranberry Turkey Tamales with us. Your visit is always so important to me and I look forward to seeing you again real soon. 

Peace and Joy

Miz Helen
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