Ingredients Jump to Instructions ↓

  1. Corn husks, dried

  2. Almond red sauce

  3. 3/4 lb 340g / 11oz Turkey breast, cooked

  4. 1 cup 93g / 3 1/3oz Almonds, toasted - slivered

  5. 1 cup 160g / 5.6oz Golden raisins

  6. 1/2 cup 73g / 2.6oz Red bell pepper - chopped

  7. chopped - 1-2

  8. Tamale Dough

  9. 2 cups 125g / 4.4oz Corn tortilla mix - instant

  10. 1/2 cup 99g / 3 1/2oz Shortening

  11. 2 cups 474ml Chicken broth

  12. 2 teaspoons 10ml Baking powder

  13. 1/2 teaspoon 2 1/2ml Salt

  14. Garnish

  15. Sour cream

Instructions Jump to Ingredients ↑

  1. Turkey Breast should be cut into 1/2-inch cubes. Rinse corn husks and remove silk, cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream, reserve. Prepare tamale dough, reserve. Heat oven to 350F. Drain corn husks, pat dry. Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan. Spread half of the Tamale Dough over the husks on the bottom of the pan, cover with turkey mixture.

  2. Spread remaining dough over turkey mixture up to the edge of the pan. Cover the top of the pan with a piece of heavy-duty aluminum foil, 15 inches long, shaping down over the side of the pan, (The pointed ends of the corn husks will bend down against the outside of the pan). Bake until dough is set and slightly dry, about 1 1/2 hours Carefully remove the side of the pan. Serve with remaining warm Almond Red Sauce and the sour cream. TAMALE DOUGH: Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended. Beat on medium speed for an additional minute.


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