Thanksgiving Tamales

a plate with tamales, dipping sauce, and side dishes.

5 from 1 vote

These Thanksgiving Tamales are made with leftover Thanksgiving meat. Deliciously soft dough and meaty filling inside every corn husks. This recipe makes 36 tamales.

Prep Time2

Cook Time1

Total Time3

Course: dinner

Cuisine: American, Mexican

Servings: servings

Calories: 108kcal

Author: Nicole Durham

Cost: Recipe $15.87 / Serving $1.32

Equipment

Ingredients

1 package (7 ounces) corn husks ($7.97)

Dough

3 cups masa harina ($0.52)
1 packet taco seasoning mix ($0.54)
1 cup Crisco or lard ($0.76)
2 ½ cups chicken broth, added gradually ($0.62)

Turkey Filling

1 tablespoon olive oil ($0.14)
1 cup onion, chopped ($0.91)
2 cloves garlic, minced ($0.10)
3 ½ cups cooked turkey, finely chopped ($3.64)
1 packet taco seasoning mix ($0.54)
½ cup chicken broth ($0.13)

US Customary - Metric

Instructions

Prep. Place corn husks in a large bowl and cover with warm water. Soak for about 20 minutes until softened, then drain and set aside.
Make dough. In a large mixing bowl, stir together the masa harina and taco seasoning. Work in the Crisco or lard until crumbly. Add the chicken broth about 1 cup at a time, mixing well after each addition, until the dough is smooth and the consistency of thick peanut butter. You may not need all of the broth.
Cook filling. Heat olive oil in a skillet over medium heat. Add the onion and cook until softened and translucent, about 5 to 10 minutes. Stir in the garlic and cook 30 seconds more. Remove from heat and add the turkey, taco seasoning, and chicken broth. Return to heat and cook, stirring, until the seasoning is dissolved and the mixture is moist but not watery.
Assemble. Spoon 1 heaping tablespoon of dough into the center of each corn husk and spread slightly. Top with 1 heaping tablespoon of turkey filling. Fold the sides of the husk over the filling, then fold the bottom up. Tie with a strip of corn husk if desired, or rely on upright placement during steaming.
Steam. Place a steamer basket in a large pot and add water just below the basket. Bring to a boil. Stand tamales upright in the basket, cover, and steam for about 1 hour, adding more water as needed to prevent the pot from drying out.
Serve. Remove from heat and serve warm with enchilada sauce, mole, or your favorite topping.

Notes

Storage. Store cooked tamales in an airtight container in the refrigerator for up to 4 to 7 days.
Reheating. Oven. Wrap tamales tightly in foil and bake at 425°F for 20 minutes, flipping halfway. Microwave. Heat on a plate for 3 to 5 minutes, adjusting for quantity and microwave strength.
Assembly tip. Tying tamales is optional. Folding the bottom and packing them snugly upright works just as well.

Nutrition