Prep Time::45 mins
Cook Time:: 1 hr 5 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 50 mins
Servings::10
Ingredients
1 (5 ounce) package cornhusks
Tamale Dough:
3 cups masa harina
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 cup corn oil
1 quart turkey broth, divided
Turkey Filling:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
3 ½ cups finely chopped cooked turkey
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
Directions
Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
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. Set aside 1/2 cup turkey broth. Stir remaining 3 1/2 cups broth, 1 cup at a time, into masa mixture until dough is smooth and the consistency of thick peanut butter.
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 1/2 cup turkey broth until moistened.
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.
Place a steamer insert into a saucepan and 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.