How To make Turkey Tamale Pie
1 x Corn Husks; Dried, *
1 x Almond Red Sauce; **
3/4 lb Turkey Breast; Cooked, ***
1 c Almonds; Toasted, Slivered
1 c Golden Raisins
1/2 c Red Bell Pepper; Chopped
4 oz Green Chile; Chopped, 1-2 Cn
TAMALE DOUGH:
2 c Corn Tortilla Mix; Instant
1/2 c Shortening
2 c Chicken Broth
2 ts Baking Powder
1/2 ts Salt
GARNISH:
1 x Sour Cream
* There should be enough corn husks to line a 10-dia. springform pan. ** See Sowest2 *** Turkey Breast should be cut into 1/2-inch cubes. Rinse corn husks and remove silk; cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream; reserve. Prepare tamale dough; reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry. Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan. Spread half of the Tamale Dough over the husks on the bottom of the pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to the edge of the pan. Cover the top of the pan with a piece of heavy-duty aluminum foil, 15 inches long, shaping down over the side of the pan, (The pointed ends of the corn husks will bend down against the outside of the pan). Bake until dough is set and slightly dry, about 1 1/2 hours Carefully remove the side of the pan. Serve with remaining warm Almond Red Sauce and the sour cream. TAMALE DOUGH: Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended. Beat on medium speed for an additional minute.
How To make Turkey Tamale Pie's Videos
EASY Tamales Recipe | How To Make Tender Tamales | Turkey Tamales Recipe
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
Today I am making easy, delicious moist and tender turkey tamales. I make these tamales year round, but I love to make them for my family during the holidays with left over turkey. This is also a great recipe for the holidays.
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⭐️PORK TAMALES RECIPE
⭐️BEEF TAMALES
⭐️PINEAPPLE TAMALES
????CHILES
Ancho Chiles
Pasilla Chiles
Guajillo Chiles
????CORN HUSKS
⭐️STEAMER POT
INGREDIENTS
4 1/2 to 5 cups (1 L to 1.2 L ) broth or water
2 1/2 lbs (1.13 kg) shredded or chopped cooked turkey meat
1/2 small onion
3 to 4 cloves garlic
8 dried guajillo chiles (stems and seeds removed)
2 dried Pasilla chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
2 cloves garlic
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/4 cup (250 g) lard or shortening
salt to taste
2 Tbsp oil (to simmer puree)
40 to 50 corn husks
16 quart steamer pot
TURKEY
10 lbs Turkey (completely thawed)
1 Tbsp seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 tsp lemon pepper
2 to 3 cups water or chicken broth to the bottom of the pan
INSTRUCTIONS
Shred or chop 2 1/2 lbs cooked turkey meat
CHILE PUREE
- remove stems, seeds and rinse the dried chiles
- place in a small pot, along with half of a small onion, 3 cloves garlic, cover with water, bring to a boil, remove from heat and steep until soft and pliable
- Once chiles are soft, remove from boiling liquid and place in to a blender along with 1 cup of broth or water, garlic, onion and puree well
- Strain puree for any bits that did not puree
- Reserve 1/3 cup of chile puree to add to masa dough
MEAT FILLING
- In a preheated skillet add 2 Tbsp oil, strained chili puree, salt to taste and simmer for 3 minutes over a medium heat
- Now add chopped meat to simmering chili puree and continue to combine and simmer for another 3 to 5 minutes
- Now set aside until ready to assemble tamales
MASA PREPARATION
- In a large bowl add instant corn flour, baking powder, salt to taste and combine well
- Now add lard or shortening, 1/3 cup of chile puree and combine well
- Next start by adding 2 cups of warm broth or water and mix well
- Now add an additional 1 to 1 1/2 cups of broth or water until masa dough is the texture of play dough and can squeeze through your fingers easily
NOTE: Keep extra warm water or broth on the sided just in case masa dough starts to dry out
TAMAL ASSEMBLY
- Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one inch space from the top of the husk
- Next add meat filling and enclose the tamal
- Now fold the bottom part of the husk up and continue the process
COOK TAMALES
- In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in
- Place a small heat proof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl
*NOTE: the cook time will vary depending how tightly you pack the pot
- Now place extra corn husks on top to cover tamales, a cloth and cover with the lid
- Bring the water to a boil first, lower the heat to a medium heat and cook for 1 hour 1/2 to 2 hours or once a tamal comes out easily from the corn husk
- Remove all the tamales from the pot and allow to set for at least 20 minutes then serve
- This recipe makes at least 40 tamales
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Sunset Magazine’s Turkey Tamale Pie Highlights ???? | Quick & Tasty Bites! ????????
Get a taste of the excitement! Watch the highlights from our Sunset Turkey Tamale Pie tutorial – quick, tasty, and oh-so-satisfying! ????️???????? #Highlights #SunsetMagazine #Cooking
ingredients
1 tablespoon salad oil
3/4 pound ground lean turkey
1 cup thinly sliced green onions
2 tablespoons chili powder
1 teaspoon ground cumin
1 jar (14 oz.) spaghetti sauce
1 can (15 oz.) black beans or kidney beans, rinsed and drained
1 large egg
1/4 cup milk
1 can (4 oz.) diced green chilies
1 package (8 1/2 oz.) cornbread mix
1/2 cup shredded reduced-fat jack cheese (optional)
Turkey Tamale Pie - Thanksgiving Leftovers Special - Food Wishes
Learn how to make a Turkey Tamale Pie recipe! Even if your turkey is perfectly cooked, the leftovers can be dry and uninteresting, especially since the gravy usually runs out before the meat is gone, but with this easy to make tamale pie, that’s not going to be a problem. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Turkey Tamale Pie recipe!
You can also find my content on Allrecipes:
Mexican Cooking TAMALES Casserole Recipe!!
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Happy Holiday Casserole making!! ????
Here is what your casserole will look like once it rests and cools -
Bake at 380 degrees (F) for 50 Mins
Ingredients
3 cups of corn kernels
4 cups of maseca (instant corn masa)
1 cup milk
1 cup of water
1 1/2 Tbsp chicken bouillon or salt to taste
10- 15 roasted Anaheim peppers
1/2 onion
8 oz of Queso fresco
3 cups medium cheddar cheese
1/2 butter shortening
1/2 cup butter + extra to coat the bottom of the baking dish
1 tbsp sugar
1 tbsp Baking powder
Optional- 2 to 3 cups of Shredded chicken (Add around the same time as mixing cheddar cheese)
Tastes best with salsa verde- add fresh onion and cilantro
Tip❗️
If you’d like a more cake texture use 3 cups maseca + 1 cup AP flour
Please allow this casserole to set for 15- to 20 minutes. The longer you allow it to rest the better It will form into squares
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Old School Tamale Pie
Old school tamale pie is a hearty and delicious skillet casserole recipe made with lean ground beef, corn, black olives, diced tomatoes, green chilies with the best cornbread recipe baked on top. Comfort food at its finest!
Click link for the full and printable recipe on my website:
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