Tamale Dough
- 1 cup Maseca Tamal Masa
- 1 cup stock (turkey or chicken stock) or water
- ⅓ cup lard or vegetable shortening
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups leftover cornbread stuffing
- ½ cup additional stock (turkey or chicken) or water - for adjusting texture
Filling & Assembly
- 1.5 pounds cooked turkey, shredded
- left over cranberry sauce (optional, for a thin stripe inside each tamale)
- 20 dried corn husks, soaked in water until softened
Make the Masa Dough:In a large bowl, mix the masa, 1 cup stock, lard, baking powder, and salt until it forms a grainy, spreadable paste. Once this is mixed well, add the cornbread stuffing and mix well. Add the additional stock a little at a time until the dough returns to a soft, spreadable texture. Soak the corn husks:Place the husks in warm water for 15–20 minutes until soft and pliable. Drain and keep covered with a towel so they don’t dry out. They do not have to be completely dry. Assemble the tamales:Lay a softened husk with the wide end at the top. Spread 2–3 tablespoons of masa over the top half of the husk. Add the filling:Add a small line of shredded turkey in the center. If using cranberry sauce, spoon a thin stripe over the turkey. Fold the tamales:Fold one side of the husk over to the other side, where the tamale dough from each side come together. Push them together to make it firm, then fold the bottom part up over the seam. Then place the tamale into the steamer pot. We lay our pot on it’s side and place them in with the folded side down. Steam the tamales:Place tamales folded-side down in a steamer basket. Add water to the pot (drop a penny in the bottom—if it rattles, add water). Steam for 2 hours, checking the water level occasionally. Serve:Tamales are done when the masa pulls away cleanly from the husk. Serve warm and enjoy.
