| Level: | Easy |
| Total: | 5 hr |
| Prep: | 1 hr |
| Cook: | 4 hr |
| Yield: | 2 dozen tamales |
Ingredients
- 2 teaspoons chili powder
- 1 1/2 teaspoons freshly toasted and ground cumin seeds
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 raw turkey legs, approximately 2 1/4 pounds
- 1/4 cup vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 serrano chile, seeded and finely minced
- 2 dozen dried corn husks
- 15 ounces masa harina, approximately 3 1/2 cups
- 1 tablespoon kosher salt
- 2 1/4 teaspoons baking powder
- 4 ounces lard, approximately 1/2 cup
- 2 to 4 cups reserved cooking liquid
Instructions
- For the meat filling:
- Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours. Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot. Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes. Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
- Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- To assemble the tamales:
- Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- To steam the tamales:
- Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
- Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 629 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 10 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 29 mg |
| Sodium | 499 mg |
Reviews
I have to say I love this simple recipe. I am use to making red chile tamales and was skeptical of this recipe. My family loved it and so did my coworkers. I would say these are the easiest tamales I have ever made. I will be keeping this recipe around. Side note: I am Latina and so are most of my coworkers. We were all impressed with these tamales. Most of my co-workers had never tried turkey tamales. Will be doing these for Christmas from now on. Fantastic!!
These looked amazing on tv. In the episode, he mentioned they were made with turkey as that’s the bird that was available at the time. No pigs or cows until the European invasion. So what did they use in place of lard at the time? I was surprised he didn’t explain as usually he’s very thorough.
These tamales are amazing. This was my first attempt at homemade tamales, and they are some of the best I have ever had. For a bonus, use the remaining cooking liquid, and make soup. Add some corn, peas, cumin, cayenne, rice (like 1/4 to 1/2 cup), and masa balls (make the masa recipe, just don’t press out). Awesome no-waste dinner or side.
Here’s an interesting tip: Double up on the dough portion of this recipe. From the extra dough, scoop out ⅓ cup portions.Take half of these portions and store in the ‘fridge. Take the other half and wrap to freeze. Now, any time you want, take a ⅓ cup portion and cut it in half. Flatten each half into a flat, level disk. Add a little of any filling you want then top with the other half, pressing the disk edges to seal. Now, toss a filled disk on a lightly oiled skillet over medium heat. Check the bottom every 2 minutes or so. When it JUST start to brown (about 2-3 minutes, flip and repeat on the other side. You just made an El Salvadorean pupusa!
I used pork and upped the spice a bit and I’ve got to say, these were amazing. I’ll be surprised if the 4 dozen lasts three days.
I like the recipe, but I would NOT rate it “Easy” when it takes 5 hours and a lot of preparation.
WOW WOW WOW!!!!! I had never made tamales before this recipe. Had never eaten one. Followed Alton’s directions. WOW! People actually beg me to make tamales for them! They claim thay have never tasted better. The sauce is also key. You rock Alton! P.S. If I tell my husband I am going to make them and I don’t… He sulks for days.
Love it! First time making tamales, and they turned out brilliantly. Turkey “not in season” so I used chicken thighs, and instead of store bought lard I used bacon fat, which I filter and save in a mason jar in the fridge. Also, I added some of the schmaltz (chicken fat, from the poaching to the oil used in the saute.
This turned out perfect, and was even loved by a certain picky eater I know! 😀
Do yourself a favor and try this recipe soon.
Just watching Alton on his show,..he deserves the five stars! He is excellent, and covers every detail, and is so funny I could watch his shows all day!! Excellent chef…and I am going back to “Lard” just because of his tip! Thanks Alton!
Finally! Managed to get corn husks in an isolated part of Canada that didn’t cost an arm and a leg!
Been waiting to try this recipe for a very, very long time. Well worth the wait! One tip I would pass along, if I may, is having a bowl of water next to your work station. Dip the heel of your hand in the water before trying to spread each ball of masa dough. It keeps it from sticking to your hand. All in all, it was a ton of fun to make and eat! Alton is the best, eh?