Turkey Tamale Feature 1
Photo courtesy of Dai Due

recipe heading-plus-icon

yields

12 servings

    Turkey in Green Sauce
  • 2 large turkey legs
  • Salt and pepper
  • 1 bunch kale, chopped
  • ½ cup pumpkin seeds, toasted
  • 4 green onions, charred
  • 2 jalapeños, charred
  • 1 bunch cilantro
  • 6 cloves garlic, peeled
  • 1 teaspoon dried Mexican oregano
  • 1 cup water
  • To Assemble
  • 1¼ cups lard at room temperature
  • 1½ teaspoons baking powder
  • 3½ cups masa mixed with 2¼ cups hot water
  • 1 teaspoon salt
  • 1¼ cups stock
  • 5 cups turkey in green sauce
  • 36 collard green leaves, blanched briefly in boiling water and cooled in an ice bath
steps

Turkey in Green Sauce

  1. Preheat oven to 325 degrees.
  2. Season turkey with salt and pepper.
  3. In blender, combine kale, pumpkin seeds, green onions, jalapeños, cilantro, garlic, oregano, and water and blend to a smooth puree.
  4. In a pan just big enough for turkey legs, arrange them and cover with sauce.
  5. Cover pan tightly with foil or a lid and bake for 3 hours or until tender.
  6. Remove from oven and allow to cool.
  7. Shred and reserve for tamales or tacos.

To Assemble

  1. Whip lard, baking powder, and salt on medium speed for 2 minutes or until very fluffy.
  2. Add masa dough in golf ball sized pieces, one at a time, until incorporated. Turn down to low and add stock slowly until incorporated.
  3. Refrigerate 1 hour in mixing bowl, then re-beat dough briefly before assembling.
  4. Lay collard green leaves on a work surface and scoop ½ cup of the masa dough onto each leaf, then add approximately 1/3 cup of shredded turkey.
  5. Arrange in vegetable steamer and steam for 1 hour 15 minutes over medium heat, then serve or refrigerate.

Editor’s Note: Dai Due tops their tamales with a variety of garnishes, from mole sauce to a poached egg. You can get creative as well, but these are good on their own, no garnish required.

  • from Dai Due, Austin, TX

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