1 x Corn Husks; Dried, *
1 x Almond Red Sauce; **
3/4 lb Turkey Breast; Cooked, ***
1 c Almonds; Toasted, Slivered
1 c Golden Raisins
1/2 c Red Bell Pepper; Chopped
4 oz Green Chile; Chopped, 1-2 Cn
-TAMALE DOUGH-
2 c Corn Tortilla Mix; Instant
1/2 c Shortening
2 c Chicken Broth
2 ts Baking Powder
1/2 ts Salt
GARNISH
1 x Sour Cream
* 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.
Yields
8 servings