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Smoked Turkey Tamales: 1st tamale experience

post #1 of 10
Thread Starter 
Well, it's a snow day today so an unexpected day off is an excuse to cook something involved. I had some pops brined smoked turkey in the freezer and all the other necessary ingredients.

So here goes. Made the filling first

Onions, red peppers, jalapeños, garlic, cinnamon, cumin, and oregano sautéed for a few minutes in some olive oil:



Added the turkey and some fresh cilantro:


Then added some white wine and cooked till the liquid was absorbed:


Don't have pictures of the masa dough but the recipe I used said it should be the consistency of play dough but when prepares as stated the dough was watery. Other recipes said barely wet (Foamheart) so this is the part that scares me. I might have messed up the dough. I ended up adding more masa until I got the consistency that I felt comfortable with.

So the construction begins



Tied up. I didn't have the patience to pieces of the husk to tie so I just used string.



Recipe said it yielded 12 and I added more masa and still only got 10. Might have overstuffed some of them.

Here they are ready to steam:


Be back in about an hour and half!
post #2 of 10
Quote:
Originally Posted by worktogthr View Post

Don't have pictures of the masa dough but the recipe I used said it should be the consistency of play dough but when prepares as stated the dough was watery. Other recipes said barely wet (Foamheart) so this is the part that scares me. I might have messed up the dough. I ended up adding more masa until I got the consistency that I felt comfortable with.

 

 

I think you have a pretty broad scale for fluid, kind of like cornbread dressing. Its all worked out when ya steam 'em. Too much liquid just steams longer. No biggie.

 

The first time, you are going to be surprized how good they are. Its like bacon, seriously. Then you will try forever to make them that good again. LOL

 

BTW love that Bobby Flay wrap & tie method. I didn't have that much patience.

 

They sure look good !


Edited by Foamheart - 3/5/15 at 10:10am
post #3 of 10
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

I think you have a pretty broad scale for fluid, kind of like cornbread dressing. Its all worked out when ya steam 'em. Too much liquid just steams longer. No biggie.

The first time, you are going to be surprized how good they are. Its like bacon, seriously. Then you will try forever to make them that good again. LOL

BTW love that Bobby Flay wrap & tie method. I didn't have that much patience.

They sure look good !

You are right on foam! They are awesome... Super flavorful! I find the masa too be a little on the dry side. You think that's a result of the mix or over steaming? Could be one of the less stuffed ones which maybe caused it to overcook.. Not sure.
post #4 of 10
Thread Starter 
Here are the finished pics...





Like I said flavor is right on but the masa is dry at some points but not all. Overall really happy about how these turned out. An involved recipw but one worth repeating and a great way to use up leftover smoked meat. The possibilities are endless.

Tips on reheating for dinner?

Thanks for looking!
post #5 of 10

worktogthr They look good I have never had one. nice job thanks for sharing. Had 6" of snow already today.

post #6 of 10

Looks good. If you don't mind me asking what is the recipe for the masa?

post #7 of 10

There is usually a recipe for Masa on the back of the Package it comes in . . . :biggrin:

post #8 of 10

Never checked it or got it. But will have to check next time I go to the store.

post #9 of 10
Thread Starter 
Thanks all!

The base recipe for the masa was
2 cups masa harina
3 tablespoons of shortening
1 teaspoon of salt
1 teaspoon of baking soda
Pepper to taste

Add two cups hot stoxk gradually while mixing until desired consistency
post #10 of 10

worktogthr,

 

Thanks for the recipe I am definitely going to be trying this. But since I don't have any smoked turkey I'll be using the chickens that I smoked.

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