Turkey Tamales are a staple around our house.
I just love to make Turkey Tamales during the holiday season. Truth be told, I’ll even roast another turkey between Thanksgiving and Christmas, just for tamales. And since my low calorie recipe doesn’t use lard, it’s light and flavorful, yet minus all the harmful trans-fats. Charles and I make an afternoon of tamale making, so the work goes faster. I grew up making tamales, but for those of you who don’t know how to assemble them, here’s a how-to photo gallery.
Gather your supplies. Here's everything you need to whip up a batch of Turkey Tamales.
Soak the corn husks in a sink of warm water, then prepare the masa and filling. Take 1 corn husk and lay it lengthwise on the counter. Spread ¼ C masa in a 4-inch square on the husk, keeping it even with the wide edge.
Spoon 1 T filling in the center of the masa.
Roll the bottom edge of the corn husk over the turkey mixture, until it meets the top edge and encircles the filling.
Fold the narrow edge of the corn husk to the center.
Finish rolling the tamale.
Stack tamales open side up in the steamer.
After you do it a few times, you’ll be an old pro. So don’t be afraid to give it a try.
And give my Turkey Tamale recipe a try too!