Turkey Pibil Tamales
These delicious Turkey Pibil Tamales are packed with flavor. Each bite is satisfying and out of this world.
Servings: 40
Calories: 126kcal
Ingredients
For the Sauce:
- 10 guajillo chiles
- 4 cup water
- 1 cup orange juice
- 1 cup lime juice
- 1 onion rough chopped
- 1 garlic bulb
- 1 tspn oregano
- ½ tspn pepper
- ¼ tspn cumin
- 1 bar achiote
- ½ cinnamon stick
- 1 cup water
For the Tamales:
- 6 cups cooked turkey diced
- 2 ½-3 lbs prepared masa
- 40-45 corn husks
- water enough to fill the steamer
Instructions
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.
For the Filling:
- Add diced turkey and sauce to a large pot.
- Mix to combine.
- Cook for 15 minutes.
- Let cool before assembling tamales.
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.
Notes
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.
Nutrition
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