BEST RECIPES IN EAST COUNTY: TURKEY TAMALES

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Chef Aida Elbers

January 13, 2015 (La Mesa) – Chef Aida Elbers at Casa de Pico has generously agreed to share a recipe for the restaurant’s turkey tamales, a favorite during the holidays and year-round.  To Chef Elbers, we say, “Gracias!”

COOK TIME: 45 minutes

PREP TIME: 30 minutes

YIELDS: 12 tamales

INGREDIENTS

  • 24 corn husks (2 per tamale)
  • 2.5 lbs. prepared corn dough (or masa)
  • 1.5 lb. cooked, seasoned and shredded turkey (dark meat)
  • 4 red apples chopped in small pieces
  • 1 lb. chopped walnuts
  • 1 lb. brown raisins
  • 16 oz. mole sauce
  • 1 oz. sesame seeds
  • 1 qt. water

INSTRUCTIONS

STEP 1

Take one piece of corn husk and place in your hand. Spread 3.5 oz. of corn dough in the middle of the husk. Add on top of dough:

  • 2 oz. of turkey
  • 1.5 oz. chopped apples
  • 1.5 oz. chopped walnuts
  • 1.5 oz. brown raisins
  • 1 oz. of mole

Fold ingredients together and cover them with another corn husk. Fold in all edges so tamale is enclosed. 

STEP 2

In a pot, add 1 qt. water and bring to a boil, until it steams. In a large perforated pot, place all tamales “standing up” and place over the steaming pot. Cover perforated pot in foil. Let cook for 45 minutes.

STEP 3

Gently remove the tamales from the pot and place on a plate. Carefully open the corn husks and cover content in mole sauce and sesame seeds.

STEP 4

Eat and enjoy!

 

 

 

 


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