TURKEY TAMALES | ANOVA PRECISION® OVEN RECIPES
Tamales are frequently enjoyed during the winter holidays. Oftentimes, families will host tamaladas where people all gather in the kitchen and work in an assembly line to get tamales assembled for the family. It’s a fantastic way to get everyone together and enjoy the spirit of the holidays. And although tamales are sometimes thought of as intimidating and a lot of work, they are, in reality, really easy to make at home. A large part of the process is all about getting the masa right. A stand mixer is your friend for this task, because the lard needs to be whipped to turn the masa light and airy. Then use the Anova Precision Oven to steam a large batch of these delicious tamales. It’s definitely worth your while to make a big batch because these freeze well and are ready in a heartbeat with a quick reheat.This recipe uses leftover cooked turkey meat, but feel free to substitute braised pork because it pairs with the guajillo chile sauce very well. recette joue de cabillaud recettes.
Provided by: Louiie Victa
Total time: 203 minutes
Prep time: 120 minutes
Cook time: 83 minutes
|40 of dried corn husks|
|0 of Water, for soaking|
|6 cups of masa harina|
|5 cups of chicken stock or additional water, divided, plus more as needed|
|2 cups of lard, plus more as needed|
|4 tsp of kosher salt, divided|
|2 tsp of baking powder|
|6 of dried guajillo chiles|
|0.5 of white onion, peeled|
|3 cloves of garlic, peeled|
|1 tsp of extra-virgin olive oil|
|0.25 tsp of ground cumin|
|2 Tbsp of sour cream (optional)|
|6 cups of shredded cooked turkey meat|
- Place the corn husks in a rimmed baking dish and cover with water. Let soak for at least 30 minutes to turn pliable.
- In a large bowl, combine the masa with 4 cups of the chicken stock. Let hydrate for 20 minutes.
- In a stand mixer fitted with the paddle attachment, beat the lard on medium-high speed until light and fluffy, about 10 minutes. This step is critical to ensure the tamales have a light texture.
- Add 2 teaspoons of the salt, along with the baking powder, to the masa. Stir to combine.With the stand mixer on low speed, add one quarter of the masa mixture to the lard. Beat until thoroughly combined. Repeat until all of the masa has been incorporated. At this point, the dough should have a spreadable consistency. If it is too dry or dense, add more chicken stock and beat to combine.
- To test the masa’s consistency, pinch off about a teaspoon of dough and drop it in a glass of water. If it floats, your masa is made correctly. If not, add additional chicken stock and lard and beat on medium-high speed to combine. Once you’re happy with the masa, cover the bowl with plastic wrap and refrigerate until ready to use.
- Toss together the chiles, onion, garlic, and olive oil on a rimmed sheet pan. Transfer to the oven and cook until the chiles are puffed and the onion and garlic have browned, about 8 minutes. Remove from the oven.
- If you’d like, you can turn off the oven after removing the chiles and then return to this stage after assembling the tamales.
- Carefully transfer the chiles to a medium bowl and cover with water. Let sit until pliable. Drain and remove the stems and seeds.
- Transfer the chiles to a blender. Add the broiled onion and garlic, along with the cumin and the remaining 2 teaspoons salt. Add the remaining 1 cup chicken stock. Blend until smooth. Adjust the sauce’s texture as needed with additional stock; you want the sauce to be on the thin side because it will reduce when simmered with the turkey meat in the next step.
- Pour the sauce into a Dutch oven. Add the turkey and bring to a simmer over medium heat. Continue to simmer until the turkey is flavorful, about 15 minutes. Taste, and stir in the sour cream if the sauce is too spicy. Let cool to room temperature.
- Place about 1/4 cup (or a little more) masa in the center of one corn husk. Use a spoon or an offset spatula to spread the masa out into a rectangle large enough to enclose the filling. Add a tablespoon or two of the turkey filling to the center. Tamales use surprisingly little filling!
- Fold the corn husk around the masa to enclose the filling in the masa. Fold both ends to enclose the tamal. (Some recipes might call for one exposed open end, but since these are laid flat on a sheet pan to steam, I highly recommend sealing both ends.) Place seam-side down on a sheet pan. Repeat with the remaining corn husks, masa, and filling.
- Transfer to the oven and steam until the masa separates easily from the corn husks, about 1 hour and 15 minutes.
- Serve with salsa, pico de gallo, and/or sour cream.