Turkey Tamales in Red Chile with Steamed Masa

Corn-husk steamed masa tamales hold ground turkey simmered in smoky ancho-guajillo red chile. As Frothed Cacao on the Causeway remembers, such chile-laced tamales perfumed the Tlatelolco market at dawn.

Serves 4

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Ingredients

• 1 lb ground turkey
• 3 cups masa harina
• 20 dried corn husks
• 4 ancho chiles
• 3 guajillo chiles
• 4 garlic cloves
• 1/2 white onion
• 2 1/2 cups chicken broth
• 1 1/2 tsp salt

Instructions

1. 1Soak corn husks in hot water for 30 minutes until pliable.
2. 2Toast and soak the ancho and guajillo chiles with garlic and onion then blend into a smooth red chile sauce.
3. 3Cook the ground turkey in a skillet with half the red chile sauce and salt until fully cooked and smoky.
4. 4Mix masa harina with remaining broth, salt and red chile sauce until smooth and spreadable. Assemble tamales by spreading masa on husks, adding turkey filling, folding and steaming upright for 45 minutes until firm.