Turkey Pibil Tamales
These delicious Turkey Pibil Tamales are packed with flavor. Each bite is satisfying and out of this world.
Prep Time1 hour hr 15 minutes mins
Cook Time2 hours hrs 15 minutes mins
Total Time3 hours hrs 30 minutes mins
Course: Dinner
Cuisine: Mexican
Servings: 40
Calories: 126kcal
To make the sauce:
Remove stems and cut lengthwise on all the chiles.
Remove the seeds and any veins.
Place in a pot. Cover with 4 cups of water.
Bring to a boil. Turn heat off.
Let sit for 5-10 minutes, until pliable.
Discard the water.
Add the rehydrated chile and the remaining sauce ingredients.
Blend until smooth.
Strain the sauce. Set aside.
Reserve 1 cup of the sauce for serving in the fridge.
For the Corn Husks:
Separate the husks.
Remove any debris like hair or dirt.
Place in a large container.
Cover with hot water.
Add a heavy object over the husks so they can be submerged in water.
This will take a minimum 30 minutes.
How to Assemble Tamales:
Shake off any excess water from the corn husks.
Smear a thin layer of masa on the husk.
Use your best judgement on how much filling to add.
Fold one side of the corn husk in.
Fold the other side of husk in.
Fold the pointy top inward.
Place upright with the open side up while assembling the rest of the tamales.
Add water to the steamer.
Arrange the uncooked tamales inside the steamer with the open side up.
Cover with the lid.
Cook for 1 ½ to 2 hours.
Wrap and serve with reserved pibil sauce and pickled onions.
Pibil sauce lasts up to 6 months in the freezer in an airtight container.
Swap out options: Instead of leftover turkey, use chicken or pork.
The tamales are done when the corn masa peels away from the corn husks easily.
Pro Tip: If the tamales are not ready after 2 hours, turn off the heat and let them sit in the steamer for an hour.
Calories: 126kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 15mg | Potassium: 137mg | Fiber: 2g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg