A great main coarse with healthy whole grain and a kick of jalapeño for a filling and unforgettable meal!
For the filling
- 1 pound tomatillos, husked and rinsed
- 3 jalapenõs, stemmed and coarsely chopped
- 4 large garlic cloves, coarsely chopped
- 1-1/2 Tbsp olive oil
- 4 cups chicken broth
- dash of salt (optional)
- 4 cups (about 1 pound) shredded turkey or chicken (cooked)
- 2/3 cup coarsely chopped fresh cilantro
For the batter
- 10 ounces (1-1/4 cups) vegetable shortening slightly softened
- 1-1/2 tsp baking powder
- 4 cups WEM Organic Corn Flour
Hands-on Time: 1 hour
Baking Time: 1 hour, 15 minutes
Total Time: 2 hours, 15 minutes
Yield: 2 dozen
Prepare corn husks:
Cover husks with very hot water and keep them submerged for 2 hours.
Start the filling:
- 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.
- Transfer to a food processor or blender along with the garlic and jalapenos. Process until smooth.
- Heat the oil in a medium saucepan over medium-high heat.
- Once hot, add the puree and stir until noticeably thicker, about 5 minutes.
- 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.
- Season to taste with salt.
- Stir in the meat and cilantro. Cool completely.
- While the filling cools; prepare the batter.
- With an electric mixer, beat the shortening with 2 teaspoons salt and baking powder until light, about 1 minute.
- Continue beating as you add the cornflour one cup at a time stirring each batch as you add.
- Reduce speed and add 1-1/4 cup of the broth. Continue beating another minute.
- 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.
- Salt to taste.
Form the tamales:
- Tear 24 thin strips to tie the tamales.
- Layout a corn husk with the tapering end toward you.
- 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.
- Spoon about 1-1/2 tablespoons of the filling down the center of the batter.
- Pick up the two long sides of the corn husk and bring them together, surrounding the filling with batter.
- Tuck one side under the other.
- 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.
- Steam for 1-1/2 hours.
Recipe Tips and Tricks
Steam the tamales in batches. You can use any steamer you may have. When the steamer is full of tamales, cover them with a layer of leftover corn husks. Set the lid in place and steam over constant medium heat for about 1-1/2 hours. Tamales are done when the husks peel away easily. Let the tamales stand in the steam off the heat for a few minutes to firm up.