Ingredients:
1 each Corn Husks, Dried, *
1 each Almond Red Sauce, **
3/4 LB TURKEY BREAST COOKED,
1 cup Almonds, Toasted, Slivered
1 cup Golden Raisins
1/2 cup Red Bell Pepper, Chopped
4 oz Green Chile, Chopped, 1-2 Cn
TAMALE DOUGH
2 cup Corn Tortilla Mix, Instant
1/2 cup Shortening
2 cup Chicken Broth
2 tsp Baking Powder
1/2 tsp Salt
GARNISH
1 each Sour Cream
Instructions:
* There should be enough corn husks to line a 10-dia. springform
pan. ** See Sowest2 *** Turkey Breast should be cut into 1/2-inch
cubes. Rinse corn husks and remove silk; cover husks with warm water
and let stand until softened, at least 2 hours. Prepare Almond Red
Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except
the Tamale Dough and sour cream; reserve. Prepare tamale dough;
reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry. Line
greased springform pan, 10 X 3-inches, with corn husks, extending
pointed ends of husks over the side of the pan. Spread half of the
Tamale Dough over the husks on the bottom of the pan; cover with
turkey mixture. Spread remaining dough over turkey mixture up to the
edge of the pan. Cover the top of the pan with a piece of heavy-duty
aluminum foil, 15 inches long, shaping down over the side of the pan,
(The pointed ends of the corn husks will bend down against the
outside of the pan). Bake until dough is set and slightly dry, about
1 1/2 hours Carefully remove the side of the pan. Serve with
remaining warm Almond Red Sauce and the sour cream.
TAMALE DOUGH:
Beat all the ingredients in a large bowl, with an electric mixer, on
low speed, scraping constantly, until well blended. Beat on medium
speed for an additional minute.
Servings: 8
|
