Turkey Tomatillo Tamales

Prepare corn husks: 

Cover husks with very hot water and keep them submerged for 2 hours.

Start the filling: 

1. Roast the tomatillos on a baking sheet about 4 inches from the broiler until they are soft, about 1-1/2 minutes on each side.
2. Transfer to a food processor or blender along with the garlic and jalapenos. Process until smooth.
3. Heat the oil in a medium saucepan over medium-high heat.
4. Once hot, add the puree and stir until noticeably thicker, about 5 minutes.
5. Add 2 cups of the broth and simmer over medium heat until the sauce is thick enough to heavily coat a spoon, about 10 minutes.
6. Season to taste with salt.
7. Stir in the meat and cilantro. Cool completely.
8. While the filling cools; prepare the batter.
9. With an electric mixer, beat the shortening with 2 teaspoons salt and baking powder until light, about 1 minute.
10. Continue beating as you add the cornflour one cup at a time stirring each batch as you add.
11. Reduce speed and add 1-1/4 cup of the broth. Continue beating another minute.
12. Beat in about 1/2 cup broth to give the mixture the consistency of soft cookie dough; it should hold it’s shaped in a spoon.
13. Salt to taste.

Form the tamales:

1. Tear 24 thin strips to tie the tamales.
2. Layout a corn husk with the tapering end toward you.
3. Spread about 1/4 cup of the batter into the middle of the husk, leaving a 1/2 inch border along the ends and sides.
4. Spoon about 1-1/2 tablespoons of the filling down the center of the batter.
5. Pick up the two long sides of the corn husk and bring them together, surrounding the filling with batter.
6. Tuck one side under the other.
7. Fold up the empty 1-1/2 inch section of the husk to lightly close bottom, leaving the top open. Loosely tie one of the strips of husk to secure the tamale.
8. Steam for 1-1/2 hours.