Turkey Tamales Recipe (2024)

FAQs

What is tamale filling made of? ›

Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating.

Baking powder prevents the tamales chewiness rise caused by a decrease in fat content. At a high fat content, baking powder does not cause major changes in tamales texture. In the absence of fat, the leavening agent causes a desirable tamales texture.

Cornmeal is coarsely ground hominy often used as a breading, in cornbread, and more. Masa harina is made from hominy that is treated with a lye solution and ground very fine, more like flour. It is used to make tortillas, tamale dough, and the soup dumplings chochoyotes.

Cuba. These tamales are usually a lot smaller than a traditional Mexican tamale, filled with garlic and tomato paste. Cuban tamales feature seasoning and fried pork that is evenly distributed throughout the corn masa and are usually not served with any form of sauce.

One of the most common mistakes we've experienced with making tamales is having corn husks that are not soft enough to maneuver, fold, and seal. In order to have a husk that doesn't split and can be easily sealed together, you'll need to make sure to fully submerge your corn husks before you start filling and wrapping.

The most popular flavors are chicken and pork, but tamale filling options are almost endless. Alin developed a variety of savory and sweet options, including jalapeno and cheese, mole, pineapple, and sweet cream, but filling types can vary from family to family or from region to region.

TAMALES RECIPE INGREDIENTS: 4 lbs. masa blanca (white corn) 1 ½ lbs. shorting or lard for more flavor 1 ½ lbs.

There are two ways to whip up the masa dough. Some prefer to melt the lard over low heat and pour it and the stock over the masa, stirring together with a large wooden spoon or hands. Others take the lard and whip it in a mixer until it's light and fluffy and then slowly add in the masa a little at a time.

Lard makes tastier and fluffier tamales than other fats do. You can replace the lard with solid fats, like duck fat or shortening, to obtain a similar texture; butter and liquid oils work but will make a denser masa.

Smooth-ground masa is used for tortillas and practically all other dishes, except certain tamales, for which coarse-ground masa is preferred.

What can I substitute for lard in tamales? ›

Vegetable shortening is a meat-free and dairy-free substitute for lard, allowing you to serve tamales to meat eaters and vegans alike. That said, there are other substitutes for lard that will work well in tamale recipes as well, like refined coconut oil, butter, and avocado oil.

Convenience is a big plus for me, so I opt for instant masa harina to make masa for tamales. Some brands like Maseca and Masabrosa have a variety of options to choose from. Their masa harinas made specifically for tamales have a coarser grind, which yields a masa with a bit of a gritty texture.

Texas style tamales also known as Texan tamales and Tex-Mex tamales are traditionally smaller than other regions, ours are 2.5 ounces. Most of our customers love the perfect masa to filling ratio, but for our customers that are looking for a bigger tamal, we offer our 5 ounce BigTex tamales.

It is believed that the best Colombian tamale comes from the department of Tolima, east of Bogotá, a region known for its rice plantations. Its yellow dough has rice, chickpeas, a hard-boiled egg, carrot, pork, beef and chicken.

Though wrappings of corn husks and banana leaves lend some of the dish's more recognizable traits, desperate times can call for creative culinary measures. Pieces of parchment paper can step up to the task and keep your mixture of fillings and masa dough tightly bound as the ingredients steam and solidify into shape.

The fillings range from simple to elaborate. In some countries, the masa is filled with a simple piece of chicken or pork. Most tamales have elaborate slow-cooked seasoned meat fillings (usually chicken or pork), sometimes with vegetables (potatoes, corn, peppers, or carrots), cheeses, dried fruits, and olives.

Maya (pre-Columbian)

While meat and fish were the customary fillings of tamales of this era, squash seeds and flowers, and greens such as chaya, or chipilin were also common.

Traditional Tamale Sauce is made from red, dried chilies, garlic, and cumin. It begins by roasting peppers briefly in the oven, followed by a soak in water. Then, the chilies and water are blended into together with spices.

Tamales are rich in certain vitamins, minerals, and antioxidants. They're generally a good source of vitamin B3 (niacin) since the nixtamalization process enhances niacin's bioavailability—the amount of niacin that can be absorbed by our bodies—, per a 2016 study.