Cullen's Turkey Tamales
24 x corn husks
Boiling water
2 tbl extra-virgin olive oil
1 med onion, chopped
4 clv garlic, chopped
2 tbl chopped fresh cilantro
1 tbl chili powder
2 tsp ground cumin
1/2 tsp salt
Ground cayenne pepper, to taste
4 pkt turkey breast, shredded
1 cup (4 ounces) shredded, nondairy Jack cheese
Classic Southern Corn Bread (below)
Salsa
Method :
Place corn husks in a large bowl and add enough boiling water to cover.
Submerge by weighing down with another bowl. Let stand until husks soften, about
1 hour. Drain well; pat dry.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and
cook, stirring often, until softened, about 3 minutes. Add garlic and stir until
fragrant, about 1 minute. Stir in cilantro, chili powder, cumin, salt and
cayenne pepper. Add turkey; stir well and heat through. Add soy cheese.
Cool.
To make tamales: Place corn husk on the work surface. Spread 3 tablespoons corn
bread batter (below) in a 2- to 3-inch square in the center of the husk.
Add 1 heaping tablespoon of turkey mixture. Top with 1 tablespoon corn bread
batter. Fold in sides (the tamale will be about 2 1/2 inches wide). Fold over
the ends (tamale will be about 3 inches long).
Place, smooth side up, on the work surface, and tie up with kitchen string,
gift-box fashion. Repeat process. (You will have husks leftover.)
Stand tamales up, side by side, in a steamer inserted into a large pot. Add
enough water to the pot to barely reach the bottom of the steamer. Cover
tightly; bring to a boil over high heat. Reduce heat to low. Steam tamales until
the batter is firm (open one to check), about 1 hour.
The tamales can be made up to 8 hours ahead, cooled and refrigerated. Steam over
boiling water 15 minutes to reheat. Serve hot with salsa on the side.
Makes about 20 tamales.