Tamales are delicious, I love to eat them. However, I am not in love with making them. It is one of the most time consuming recipes I have ever attempted. As a result, I prefer get my fix by purchasing my tamales at Hispanic markets or by making tamale bake at home. There are no corn husks or steaming involved in tamale bakes, which really saves time. Sadly, most of the recipes I see online use corn muffin or bread mix as a topping. Boo! I understand the convenience factor, but I think the three steps required for tamale dough is worth it for the deliciousness. Masa can be found in pretty much any store these days, check the Ethnic Foods isle. The tamale dough adds a dimension of flavor that you just can't get with Jiffy corn muffin mix.
It will take a little prep to get everything together, it took me three days to finally get around to putting the bake together and cooking it. I made the Salsa Verde on the first day, Taco Seasoning and filling on the second and the tamale dough on the third, right before I put it in the oven. Sometimes my lazy gets the better of me.
Vegan friends - use vegetables instead of meat, vegetable shortening in lieu of lard and omit the cheese.
What you'll need for the bake:
8 TBS Taco Seasoning
12 OZ package Jennie-O ground turkey
1 TBS oil
32OZ can of black beans, drained and rinsed
1 C water
2 C Salsa Verde
3 C shredded Diamond Marble cheese (you can use cheddar, pepper jack, what ever you like)
1 C masa flour
1 TSP cumin
1/4 TSP cayenne pepper
1 TSP garlic powder
1 TSP onion powder
1/4 TSP kosher salt
1/3 C lard or vegetable shortening
3/4 C broth of choice
Putting it together:
Serve with sour cream and/or whatever else you like (more salsa?).
OM NOM NOM
It will take a little prep to get everything together, it took me three days to finally get around to putting the bake together and cooking it. I made the Salsa Verde on the first day, Taco Seasoning and filling on the second and the tamale dough on the third, right before I put it in the oven. Sometimes my lazy gets the better of me.
Vegan friends - use vegetables instead of meat, vegetable shortening in lieu of lard and omit the cheese.
What you'll need for the bake:
8 TBS Taco Seasoning
12 OZ package Jennie-O ground turkey
1 TBS oil
32OZ can of black beans, drained and rinsed
1 C water
2 C Salsa Verde
3 C shredded Diamond Marble cheese (you can use cheddar, pepper jack, what ever you like)
1 C masa flour
1 TSP cumin
1/4 TSP cayenne pepper
1 TSP garlic powder
1 TSP onion powder
1/4 TSP kosher salt
1/3 C lard or vegetable shortening
3/4 C broth of choice
Putting it together:
- Put the masa, spices (not the taco seasoning) and salt into a bowl
- Add the broth, stir to mix. Let it sit while you make the filling.
- Brown up the turkey in the oil over high heat. Trust me, the water needs to cook out and that won't happen unless it's on high. :)
- When the turkey starts to get brown and crispy, add the beans and stir
- Sprinkle the taco seasoning over all of it
- Add the water and stir
- Cook it down until most of the water is gone and the sauce is thickened
- Put the filling in the bottom of a 2 1/2 quarter round baking dish, or a 13x9 glass casserole pan
- Heat the oven to 375 degrees
- Beat the lard on high with a stand mixer and a paddle attachment or with a hand mixer about 3 minutes, until fluffy.
- Add the moistened masa a little at a time to the lard, blending until incorporated
- After it's all mixed, whip it for 2 more minutes to get it nice and airy. It should be the consistency of peanut butter. Add more masa or broth to thicken or thin as needed
- Pour the salsa verde over the filling
- Put the cheese on top the salsa verde
- Put the tamale dough on the top and spread out with rubber spatula
- Cover and bake for 50-60 minutes until the dough is firm and looks a little crumbly when you poke at it with a fork.
Serve with sour cream and/or whatever else you like (more salsa?).
OM NOM NOM
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