Corn Husks; Dried, *
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
2 c Corn Tortilla Mix; Instant
1/2 c Shortening
2 c Chicken Broth
2 ts Baking Powder
1/2 ts Salt
* 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.
Miscellaneous recipes from the collection of Mike Orchekowski.