Bean-and-Turkey Tamales with Salsa Roja

Masa tamales stuffed with turkey and black beans steam in corn husks beneath a smoky ancho-guajillo salsa roja. They recall the Tlatelolco market in Cacao Foam on Market Stones, where live turkeys and maize-husk smoke filled the aisles.

Serves 4

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 3g fiber

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Ingredients

• 16 dried corn husks
• 2 cups masa harina
• 1 cup cooked turkey breast
• 1 cup cooked black beans
• 2 dried ancho chile
• 3 dried guajillo chile
• 4 roma tomatoes
• 3 garlic cloves
• 1 tsp ground cumin
• 1 1/2 cups chicken broth
• 1 tsp salt

Instructions

1. 1Soak corn husks in hot water for 30 minutes until pliable.
2. 2Toast dried chiles on a comal until fragrant, then simmer with tomatoes and garlic in water for 10 minutes and blend into smooth salsa roja; season with cumin and salt.
3. 3Mix masa harina with warm broth and salt until dough is smooth and spreadable, then fold in shredded turkey and black beans for the filling.
4. 4Spread masa on husks, add filling, fold and tie, then steam in a steamer basket for 45 minutes until firm.