Savory Turkey Tamales with Rich Black Chile Sauce
Experience the delightful blend of flavors in these Savory Turkey Tamales, enveloped in a rich black chile sauce. This recipe involves a meticulous process that includes roasting and hydrating a variety of chiles, creating a complex sauce filled with aromatic spices and fresh vegetables. The turkey is braised until tender and then mixed with the sauce, giving each tamale a rich, flavorful filling. Wrapped in traditional banana leaves and steamed to perfection, these tamales are not just a meal – they’re a flavorful celebration perfect for sharing with family and friends. Serve with pickled red onions for a fresh contrast that enhances every bite.
N/A
Servings
533
Calories
23
Ingredients
Ingredients
ancho chiles
4 ounces (stemmed and seeded)
guajillo chiles
2 ounces (stemmed and seeded)
arbol chiles
15 (stemmed)
roma tomatoes
4 (cored)
fresno chiles
3 (stemmed)
white onion
1/2 (peeled, halved)
garlic
1 head (cloves separated and peeled)
black peppercorns
1 tablespoon (whole)
whole cloves
5
allspice berries
5
Mexican oregano
1 tablespoon
cumin seed
1/2 teaspoon
achiote paste
2 tablespoons
white vinegar
2 tablespoons
kosher salt
1 tablespoon
schmaltz or lard
1 tablespoon
bone-in skin-on turkey thighs
2
fresh corn masa for tamales
3 lbs (unprepared)
melted schmaltz or lard
1 1/2 cups
turkey stock or low sodium chicken broth
1/2 cup
kosher salt
4 1/2 teaspoons
fresh banana leaves
5 lbs (thawed, rinsed, and drained, cut into 2-foot pieces)
pickled red onion
(for serving)
Instructions
1
For the Filling: Preheat the oven to 475°F (245°C) and place a rack in the middle. Roast the ancho, guajillo, and arbol chiles on a rimmed baking sheet until they are completely blackened, puffed, and charred in texture, approximately 1 hour. Be prepared for a smoky kitchen; keep your kitchen well-ventilated during this process. Once roasted, allow the chiles to cool. Crush them lightly with a potato masher in a large pot filled with cold water. Stir vigorously, then strain through a fine mesh sieve, discarding the water. Return the chiles to the pot, cover them with cold water, and let them soak for at least 8 hours or up to 48 hours at room temperature.
2
While the chiles soak, place the roma tomatoes, fresno chiles, onion, and garlic on a baking sheet. Season with salt and roast in the same oven until soft and slightly charred, about 30-40 minutes. Allow to cool, then peel the garlic and set aside.
3
In a dry skillet over medium heat, toast the black peppercorns, cloves, and allspice until fragrant, about 2 minutes. Add the oregano and cumin seeds in the last 30 seconds, then cover and let sit until ready to use.
4
Once the chiles have soaked, strain them again through a fine mesh sieve. Blend the chiles, roasted vegetables, toasted spices, achiote paste, vinegar, and 1 tablespoon kosher salt in a blender until completely smooth.
5
Preheat the oven to 250°F (120°C). In a large heavy pot, heat 1 tablespoon of schmaltz over medium-high heat. Sear the turkey thighs skin-side down until golden brown, about 4-5 minutes per side. Carefully add the chile puree to the pot, bring to a boil, then cover and braise in the oven for 2-2½ hours until the turkey is very tender and easily shreds. Let cool before shredding the meat and skin, reserving the sauce and discarding the bones. Toss the shredded turkey with 2½ cups of reserved sauce until well combined. Chill in an airtight container until cold and firm, at least 3 hours.
6
For the Masa and Assembly: Combine the masa, melted schmaltz, turkey stock, and remaining salt in a large bowl. Mix with your hands until the masa looks shiny and smooth, about 4 minutes. If it's too sticky, gradually add additional schmaltz until the desired consistency is achieved.
7
Bring a large pot of water to a boil and preheat the oven to 350°F (175°C). Prepare a rimmed baking sheet with a rack in the center. Lay two banana leaves on the tray lengthwise and brush with schmaltz. Spread half of the masa into an even layer, leaving a 1-inch border. Straddle the filling down the center on top of the masa, spreading it evenly.
8
Using the banana leaves, carefully fold the masa over the filling, tucking the edges in. Cover with wet kitchen towels and place the rack into the baking sheet. Add hot water to the sheet until it nearly meets the level of the rack. Cover tightly with foil and bake for 60-75 minutes until set. Allow the tamales to rest for 30 minutes before serving with reserved sauce and pickled red onions.
Nutrition Information
37g
Fat
33g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Turkey Tamales?
Savory Turkey Tamales are a traditional Mexican dish consisting of shredded turkey braised in a rich black chile sauce, wrapped in banana leaves and steamed.
What makes the chile sauce black?
The sauce achieves its deep black color and complex flavor by roasting ancho, guajillo, and arbol chiles until they are completely blackened and charred.
How many types of chiles are used in this recipe?
The recipe uses five different chile varieties: ancho, guajillo, arbol, and fresno chiles, plus the chiles found in the achiote paste.
How long should the roasted chiles be soaked?
After roasting and rinsing, the chiles should be soaked in cold water for a minimum of 8 hours and up to 48 hours at room temperature.
Which vegetables are roasted for the sauce?
Roma tomatoes, fresno chiles, white onion, and garlic cloves are roasted until soft and slightly charred to build the sauce base.
How do I prepare the spices for the filling?
Toast black peppercorns, cloves, and allspice in a dry skillet for 2 minutes, adding oregano and cumin seeds in the last 30 seconds.
What is achiote paste used for in this recipe?
Achiote paste is blended into the chile sauce to add earthy flavor, aromatic spice, and depth of color.
Can I use lard instead of schmaltz?
Yes, the recipe allows for the use of either schmaltz (rendered poultry fat) or lard for both searing the turkey and preparing the masa.
What cut of turkey is recommended?
Bone-in, skin-on turkey thighs are recommended because they remain moist during the braising process and provide rich flavor.
How is the turkey cooked?
The turkey thighs are seared until golden brown and then braised in the prepared chile sauce in a 250°F oven for 2 to 2.5 hours.
What do I do with the turkey skin after braising?
The recipe suggests shredding both the turkey meat and the skin together after they have been braised and cooled.
How long must the turkey filling chill before assembly?
The shredded turkey and sauce mixture should be chilled in an airtight container for at least 3 hours until it is cold and firm.
How is the masa prepared?
The masa is mixed by hand with melted schmaltz, turkey stock, and salt for about 4 minutes until it appears shiny and smooth.
What should I do if the masa is too sticky?
If the masa is too sticky to work with, gradually add more melted schmaltz until you achieve a smooth, workable consistency.
What type of wrapping is used for these tamales?
This specific recipe uses fresh banana leaves, which are thawed, rinsed, and cut into 2-foot pieces.
How do I assemble the tamales?
Lay banana leaves on a tray, spread a layer of masa leaving a border, place the filling in the center, and fold the leaves to tuck the edges.
What is the cooking method for the final tamales?
The tamales are placed on a rack over hot water in a baking sheet, covered tightly with foil, and baked at 350°F to create a steaming effect.
How long do the tamales bake?
The assembled tamales should be baked for 60 to 75 minutes until the masa is fully set.
How long should the tamales rest after cooking?
The tamales need to rest for 30 minutes after being removed from the oven to allow the masa to firm up before serving.
What are the suggested garnishes?
The tamales are best served with the reserved rich black chile sauce and pickled red onions for a fresh, acidic contrast.
What is the calorie count for this dish?
Each serving of Savory Turkey Tamales contains approximately 533 calories.
How much fat is in one serving?
One serving of these tamales contains 37 grams of fat.
What is the protein content?
Each serving provides 25 grams of protein.
How many carbohydrates are in a serving?
There are 33 grams of carbohydrates in one serving of this recipe.
Can I substitute turkey stock with another liquid?
Yes, if turkey stock is unavailable, you can use low-sodium chicken broth for the masa preparation.
What is the temperature for roasting the chiles?
The oven should be set to 475°F (245°C) for the initial roasting of the ancho, guajillo, and arbol chiles.
Is kitchen ventilation necessary?
Yes, roasting chiles until they are blackened and charred creates a lot of smoke, so keeping the kitchen well-ventilated is highly recommended.
How many turkey thighs does the recipe require?
The recipe calls for 2 bone-in, skin-on turkey thighs.
How much fresh corn masa is needed?
You will need 3 lbs of unprepared fresh corn masa for the tamales.
What is the total number of ingredients used?
This recipe utilizes a total of 23 distinct ingredients to create the filling, sauce, and masa.