Delicious Turkey Tamales Recipe with Perfect Red Chile Sauce

Introduction

The unmistakable aroma of steaming tamales always takes me back to family gatherings during the holidays. There’s something magical about peeling back the corn husk to reveal a perfectly wrapped bundle of deliciousness. These turkey tamales with red chile sauce are a personal favorite—they’re hearty, flavorful, and surprisingly simple to make once you get the hang of it.

I first tried making tamales with turkey when looking for a healthier twist on the classic pork-filled variety. I wanted all the rich flavors and comfort tamales provide, but with a leaner protein. The result? A delightful combination of tender turkey and smoky, spicy red chile sauce wrapped in soft masa—a true winner that quickly became a family tradition.

If you’re new to tamale-making, don’t worry! I’ve broken down each step to make it approachable and fun. Whether you’re whipping up a batch for a holiday feast or just as a midweek treat, these turkey tamales will bring a festive spirit to your table.

Why You’ll Love This Recipe

• Healthier Option: By using turkey, these tamales are lighter but still packed with flavor.
• A True Crowd-Pleaser: The smoky red chile sauce paired with tender turkey is a combination everyone will love.
• Perfect for Celebrations: Ideal for holidays, potlucks, or any time you want to treat your loved ones to something special.
• Freezer-Friendly: Make a big batch, freeze them, and enjoy tamales whenever the craving strikes.
• Customizable: You can easily tweak the filling or spice level to suit your taste buds.

What sets these turkey tamales apart is the homemade red chile sauce. It’s a labor of love, but the smoky, slightly spicy flavor is worth every second. Plus, the tamales are so versatile—pair them with your favorite toppings and sides for a complete meal.

These turkey tamales are more than just food—they’re a way to bring people together. Gather your family or friends for a fun tamale-making session and create delicious memories alongside this classic dish.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create bold and satisfying flavors. Many of these items are pantry staples, while others can be sourced from your local grocery store or Latin market.

For the Masa Dough:

• 2 cups masa harina
• 1 1/2 cups warm chicken or turkey broth
• 1/2 cup lard or vegetable shortening (softened)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Turkey Filling:

• 2 cups cooked turkey, shredded (leftover Thanksgiving turkey works great!)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika

For the Red Chile Sauce:

• 6 dried guajillo chilies
• 2 dried ancho chilies
• 2 garlic cloves
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 cup chicken or turkey broth
• Salt to taste

Other Ingredients:

• 30 dried corn husks (soaked in warm water for 30 minutes)

If you’re looking for substitutions, you can swap the turkey for shredded chicken or even pork. As for the masa harina, make sure to use a high-quality brand for the best texture—I personally love using Maseca. For the red chile sauce, feel free to adjust the spice level by adding or reducing the amount of dried chilies.

Equipment Needed

Making tamales does require a few key tools, but nothing overly fancy. Here’s what you’ll need:

• Large mixing bowl: For preparing the masa dough.
• Electric mixer: Makes whipping the lard and masa together much easier.
• Blender or food processor: To blend the red chile sauce.
• Steamer pot: Essential for cooking tamales evenly.
• Large pot: For boiling the dried chilies.
• Wooden spoon: Stirring the masa and filling.

If you don’t own a steamer, you can use a regular large pot with a steaming rack or a makeshift setup using a heat-proof plate. Just be sure to keep the tamales elevated above the water level during steaming.

Preparation Method

1. Prepare the Corn Husks: Soak the dried corn husks in warm water for at least 30 minutes. This softens them, making them pliable for wrapping the tamales.
2. Make the Red Chile Sauce:
   1. Remove the stems and seeds from the dried guajillo and ancho chilies.
   2. Boil the chilies in a large pot of water for 10 minutes, until softened.
   3. Drain the chilies and transfer them to a blender.
   4. Add garlic, oregano, ground cumin, and chicken or turkey broth. Blend until smooth.
   5. Heat olive oil in a pan and pour in the blended chile mixture. Cook for 5 minutes, stirring occasionally, and season with salt to taste.
3. Make the Masa Dough:
   1. In a large mixing bowl, whip the lard or shortening until fluffy using an electric mixer.
   2. Add masa harina, baking powder, and salt. Mix until well combined.
   3. Gradually add warm broth while continuing to mix, until the dough is soft and spreadable. It should resemble thick peanut butter.
4. Prepare the Turkey Filling:
   1. Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant.
   2. Add shredded turkey, cumin, and smoked paprika. Stir to combine and cook for 3-5 minutes.
   3. Add a few tablespoons of the red chile sauce and mix well. Set aside.
5. Assemble the Tamales:
   1. Lay a soaked corn husk flat and spread 2 tablespoons of masa dough onto the center.
   2. Add 1 tablespoon of turkey filling and a drizzle of red chile sauce.
   3. Fold the sides of the corn husk inward, then fold the bottom up to secure.
6. Steam the Tamales:
   1. Place tamales upright in a steamer pot, ensuring they are tightly packed.
   2. Steam for 1 1/2 to 2 hours over medium heat, adding water to the pot as needed.
   3. Check for doneness by peeling back a husk—the masa should be firm and no longer sticky.

Let the tamales cool for a few minutes before serving!

Cooking Tips & Techniques

Making tamales can seem intimidating, but trust me—once you try it, you’ll wonder why you waited so long. Here are some tips to ensure success:

• Don’t skip soaking the corn husks: This step is essential to make them pliable and prevent them from tearing during assembly.
• Consistency is key: The masa dough should be soft and spreadable but not too runny. Add liquid gradually to get the right texture.
• Steam smart: Keep an eye on the water level in your steamer. If it evaporates, add more hot water to avoid scorching the bottom of the pot.
• Make it a group activity: Tamale-making is a labor of love, but it’s also a great way to bond with family or friends. Set up an assembly line to speed up the process!
• Taste test: Before filling all your tamales, cook a small portion of the masa and turkey filling together to check the flavor. Adjust seasonings if needed.

Variations & Adaptations

One of the best parts about tamales is how versatile they are. Here are a few ways to adapt the recipe:

• Vegetarian Option: Replace the turkey with a mix of sautéed vegetables like zucchini, mushrooms, and bell peppers. You can also add black beans for extra protein.
• Spice Level: For a milder version, reduce the amount of guajillo chilies or use sweet bell peppers in the sauce.
• Gluten-Free Adaptation: This recipe is naturally gluten-free since masa harina is made from corn, but always double-check ingredient labels.
• Seasonal Twist: Add roasted pumpkin or butternut squash to the filling for a fall-inspired tamale.

Personally, I’ve tried swapping out the turkey for shredded rotisserie chicken when I’m short on time—it’s just as delicious and saves a step!

Serving & Storage Suggestions

Turkey tamales are best enjoyed warm, straight out of the steamer. Here’s how to serve and store them:

• Serving Suggestions: Pair tamales with a dollop of sour cream, a sprinkle of chopped cilantro, and a side of Mexican rice or beans. They’re also fantastic with sliced avocado or a splash of hot sauce.
• Storage Tips: Store leftover tamales in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap tamales individually in plastic wrap before placing them in a freezer-safe bag. They’ll keep well for up to 3 months.
• Reheating: Steam refrigerated or frozen tamales until heated through, or microwave them wrapped in a damp paper towel for a quick fix.

Pro tip: The flavors of the tamales deepen and develop after a day or two, so they’re just as good (if not better) reheated!

Nutritional Information & Benefits

These turkey tamales are a healthier spin on the classic recipe. Here’s what you can expect nutritionally:

• Calories: Approximately 250 per tamale
• Protein: Turkey provides a lean source of protein to keep you full.
• Low Fat: Using turkey and moderate lard makes this recipe lighter than traditional pork tamales.
• Gluten-Free: Masa harina is naturally gluten-free, making this recipe suitable for those with gluten sensitivities.
• Rich in Fiber: Corn masa and chile peppers contribute to fiber intake.

These tamales are a great way to enjoy comfort food without overindulging, and they provide a good balance of carbs, protein, and fats.

Conclusion

If you’ve been looking for a tamale recipe that’s both delicious and approachable, these turkey tamales with red chile sauce are it. They bring together bold flavors, a healthier twist, and the joy of homemade tamales all in one dish.

Give this recipe a try, and let me know how it turns out for you! Do you have a favorite variation or twist on tamales? Share your ideas in the comments below—I’d love to hear from you. Happy tamale-making!

FAQs

Can I use leftover turkey for this recipe?

Absolutely! Leftover turkey works perfectly for this recipe and makes the process even easier.

What if I don’t have a steamer pot?

You can use a large pot with a steaming rack or improvise by placing a heatproof plate upside down and stacking the tamales on top.

How do I know when the tamales are done?

The masa will be firm and pull away from the corn husk easily when the tamales are fully cooked.

Can these tamales be made ahead of time?

Yes! Assemble the tamales and store them in the refrigerator for up to 24 hours before steaming.

How spicy is the red chile sauce?

The sauce has a mild to medium heat level, but you can adjust the spice by adding more or fewer chilies.

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