Tamales de Guajolote (Turkey and Chili Tamales)

The Quirky Foodster Team

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Servings

Ingredients

Cooked, shredded turkey meat — 300 g (10.5 oz)
Dried guajillo chilies, stemmed, seeded and soaked in hot water — 3
Small tomato — 1
Small white onion — 1/4
Fine salt — 1/2 tsp
Dried maize husks, soaked in warm water until pliable — 20-24
Masa harina — 400 g (2.5 cups)
Lard or vegetable shortening — 200 g (7/8 cup)
Turkey or chicken stock — 300 ml (1.25 cups)
Baking powder — 1 tsp
Fine salt, for the masa — 1/2 tsp

Method

Blend the soaked guajillo chilies, tomato and onion with a splash of the soaking water until smooth, then season with the 1/2 tsp salt.
In a small saucepan, warm the chili sauce for 5 minutes, then stir in the shredded turkey meat and cook for a further 5 minutes until well coated. Set aside to cool slightly.
For the masa, beat the lard until light and fluffy using an electric mixer or sturdy whisk, about 3-4 minutes.
In a separate bowl, mix the masa harina with the baking powder and salt, then add this to the beaten lard alternately with the stock, beating well after each addition, until a light, spreadable dough forms. It should float when a small piece is dropped into a cup of water; if not, continue beating.
Drain the soaked maize husks and pat dry. Spread a thin, even layer of the masa dough onto the smooth side of each husk, leaving a border at the edges.
Spoon a portion of the turkey and chili filling down the centre of the masa.
Fold the sides of the husk over the filling, then fold up the bottom, leaving the top open, and place upright in a steamer basket.
Steam over simmering water for 1 to 1.5 hours, topping up the water as needed, until the masa pulls away easily from the husk when unwrapped.
Allow the tamales to rest for 10 minutes before serving warm.

Introduction: Seasoned turkey and chili sauce enclosed in masa dough, wrapped in maize husks and steamed, tamales were the original portable meal of the Mexica world, carried by travellers, soldiers and market-goers alike.

Cultural Background: Tamalli, from which the word ‘tamale’ derives, were an ancient food even by Mexica times, valued for being easily transported, requiring no utensils, and staying warm for a good while after cooking. They were sold at markets throughout the empire and remain one of the most enduring and widely loved foods to descend directly from Mexica cooking traditions.

Tips: The float test (dropping a small ball of masa into water to see if it floats) is a reliable way to check whether the masa has been beaten enough to be properly light and airy. Pack the steamer basket snugly with the tamales standing upright so they support each other and do not unwrap during cooking.

Variations: Shredded chicken or pork can be substituted for turkey. A simple bean filling, prepared as in the Frijoles de la Olla recipe, makes an excellent vegetarian tamale filling.

Storage: Store cooked tamales, still in their husks, in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat by steaming for 15-20 minutes until heated through, or microwave individually wrapped in a damp paper towel for 1-2 minutes.

Nutrition: Per serving (approx., 2 tamales): 420 kcal, 18 g protein, 40 g carbohydrate, 22 g fat, 4 g fibre, 480 mg sodium.

FAQs:

Q: Why won’t my masa come away cleanly from the husk?

A: This usually means the tamales need more steaming time, or that the masa was not beaten long enough before assembly to become properly light.

Q: Can tamales be made ahead and frozen?

A: Yes, cooked tamales freeze very well; thaw overnight in the refrigerator and reheat by steaming until piping hot throughout.