hero-mexican-recipes

Turkey Pasilla Tamalitos

Hearty Las Posadas tamalitos, or little tamales, that make the perfect savory holiday recipe everyone will love.

Ingredients:

  • For Filling: 

  • 2 tablespoons

    extra virgin olive oil, divided

  • 2 tablespoons

    unsalted butter, divided

  • 1 1/2 pounds

    ground turkey

  • 3 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground pepper

  • 1/4 teaspoon

    ground cumin

  • 3 cups

    chopped leeks 

  • 2 teaspoons

    chopped garlic 

  • 1 tabespoon

    chopped fresh thyme 

  • 1 tablespoon

    chopped fresh rosemary 

  • 1 tablespoon

    chopped fresh sage

  • 1 (12-ounce) jar

    HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce

  • 1 cup

    dried cranberries

  • 1/2 cup

    low sodium chicken broth

  • 1 cup

    vegetable shortening

  • 1 tablespoon

    baking powder

  • For Masa:
  • 4 cups

    Harina Maseca

  • 3 1/2 cups

    low sodium chicken broth

  • 1 teaspoon

    chopped fresh thyme 

  • 1 teaspoon

    chopped fresh rosemary 

  • 1 teaspoon

    chopped fresh sage

  • For Garnish:
  • 1 (21-ounce) jar

    HERDEZ® Salsa Verde

  • 2 tablespoons

    chopped fresh thyme 

Print Recipe

 

Directions:

  1. Cover husks with very hot water, weight them down with plate to keep submerged in water 2 hours or until husks are soft.

  2. Place large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add turkey, 1 teaspoon salt, ½ teaspoon pepper and cumin. Cook 8 to 10 minutes or until turkey is completely browned. Always cook to well-done, 165°F. as measured by a meat thermometer. Use slotted spoon to remove turkey from pan into separate bowl and set aside. 

  3. Reduce heat to medium. Add 1 tablespoon olive oil, 1 tablespoon butter, chopped leeks, ½ teaspoon salt and ¼ teaspoon of pepper. Allow leeks to sweat about 4 minutes. Add garlic and sauté 3 minutes longer. Return cooked turkey to pan. Add thyme, rosemary, sage, HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, cranberries, chicken broth, ½ teaspoon salt, ¼ teaspoon pepper and stir to combine. Reduce heat to low, cover pan and simmer 10 minutes. Remove from heat and set aside to cool. 

  4. With electric mixer on high, beat vegetable shortening with salt and baking powder 1 minute. In separate bowl, using clean hands, mix together masa harina with chicken broth. Add prepared masa harina to bowl with whipped shortening in 3 batches while beating with electric mixer on medium low. Once all is incorporated, add chopped fresh herbs and continue to beat minute or until dough is light and tender. Cover with damp cloth and set aside. 

  5. To bottom of large stock or tamale pot, add standing steamer. Fill pot with 3 inches of water, not allowing water to go higher than standing rack. Line rack with remaining corn husks, covering top of rack completely.

  6. To form tamalitos, place 2 tablespoons masa dough in upper center of husks, tapered part of husks is the bottom. With clean hands, use fingers to form 4x4-inch square of masa, then add 2 tablespoons turkey filling in center of square, bring up long sides of husks forming closed shell of masa around filling. Fold husk in half, then in half again and then fold bottom tapered half up creating tight closed bottom leaving top open. Repeat until all tamalitos are formed. 

  7. Stack all prepared tamalitos open sides up together in pot, folded side to the back. Place damp dish towel over tamalitos, then close with tight lid. Steam over medium-low heat 1 hour 45 minutes. Turn heat off and leave covered 20 minutes before serving.

  8. To serve, place several uncovered tamalitos on serving platter, drizzle with HERDEZ® Salsa Verde, sprinkle with fresh chopped thyme and enjoy!

 

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