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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