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Delicious Turkey Tamales Recipe with Perfect Red Chile Sauce

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These turkey tamales with red chile sauce are hearty, flavorful, and surprisingly simple to make, offering a healthier twist on the classic pork-filled variety.

Ingredients

Scale
  • 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
  • 2 cups cooked turkey, shredded
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 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
  • 30 dried corn husks (soaked in warm water for 30 minutes)

Instructions

  1. Soak the dried corn husks in warm water for at least 30 minutes.
  2. Remove the stems and seeds from the dried guajillo and ancho chilies.
  3. Boil the chilies in a large pot of water for 10 minutes, until softened.
  4. Drain the chilies and transfer them to a blender.
  5. Add garlic, oregano, ground cumin, and chicken or turkey broth. Blend until smooth.
  6. 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.
  7. In a large mixing bowl, whip the lard or shortening until fluffy using an electric mixer.
  8. Add masa harina, baking powder, and salt. Mix until well combined.
  9. Gradually add warm broth while continuing to mix, until the dough is soft and spreadable.
  10. Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant.
  11. Add shredded turkey, cumin, and smoked paprika. Stir to combine and cook for 3-5 minutes.
  12. Add a few tablespoons of the red chile sauce and mix well. Set aside.
  13. Lay a soaked corn husk flat and spread 2 tablespoons of masa dough onto the center.
  14. Add 1 tablespoon of turkey filling and a drizzle of red chile sauce.
  15. Fold the sides of the corn husk inward, then fold the bottom up to secure.
  16. Place tamales upright in a steamer pot, ensuring they are tightly packed.
  17. Steam for 1 1/2 to 2 hours over medium heat, adding water to the pot as needed.
  18. Check for doneness by peeling back a husk—the masa should be firm and no longer sticky.
  19. Let the tamales cool for a few minutes before serving.

Notes

Ensure the masa dough is soft and spreadable but not too runny. Soak the corn husks to make them pliable and prevent tearing. Keep an eye on the water level in the steamer to avoid scorching.

Nutrition

Keywords: Turkey tamales, red chile sauce, Mexican tamales, holiday recipe, healthier tamales

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