Leftover Turkey Tamales

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(19)
17 Reviews
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These leftover turkey tamales take some time, but they are well worth the effort. They are a great way to use up leftover holiday turkey. They are also healthier than many traditional tamale recipes, which are made with lard. These freeze well and can later be either microwaved or re-steamed. Serve with lime wedges as garnish.

Submitted by JOYCE LITOFF
Updated on October 2, 2024
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Prep Time:
45 mins
Cook Time:
1 hr 5 mins
Additional Time:
1 hr
Total Time:
2 hrs 50 mins
Servings:
10
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Ingredients

  • 1 (5 ounce) package cornhusks

Tamale Dough:

  • 3 cups masa harina

  • 1 tablespoon paprika

  • 1 tablespoon chili powder

  • 1 tablespoon garlic powder

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1 cup corn oil

  • 1 quart turkey broth, divided

Turkey Filling:

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 3 ½ cups finely chopped cooked turkey

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon cayenne pepper, or to taste

Directions

  1. Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.

  2. Whisk masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl; stir in corn oil. Set aside 1/2 cup turkey broth. Stir remaining 3 1/2 cups broth, 1 cup at a time, into masa mixture until dough is smooth and the consistency of thick peanut butter.

  3. Heat olive oil in a skillet over medium heat. Add onion and minced garlic; cook until softened and translucent, 5 to 10 minutes. Off heat, add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir in reserved 1/2 cup turkey broth until moistened.

  4. Spoon 1 heaping tablespoon dough in center of each corn husk; top with 1 heaping tablespoon turkey filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.

  5. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.

25 home cooks made it!

Nutrition Facts (per serving)

442 Calories
28g Fat
31g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 442
% Daily Value *
Total Fat 28g 35%
Saturated Fat 4g 21%
Cholesterol 37mg 12%
Sodium 656mg 29%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 23%
Total Sugars 1g
Protein 19g 39%
Vitamin C 10mg 11%
Calcium 84mg 6%
Iron 4mg 24%
Potassium 418mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.