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Receta Oven Roasted Turkey Breast Tamales
by Global Cookbook

Oven Roasted Turkey Breast Tamales
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  Raciónes: 12

Ingredientes

  • 24 x corn husks
  •     Boiling water
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 med onion, minced
  • 4 clv garlic, minced
  • 2 Tbsp. minced fresh cilantro
  • 1 Tbsp. chili pwdr
  • 2 tsp grnd cumin
  • 1/2 tsp salt
  •     Grnd cayenne pepper, to taste
  • 4 pkt turkey breast, shredded
  • 1 c. (4 ounces) shredded, nondairy Jack cheese
  •     Classic Southern Corn Bread (below)
  •     Salsa

Direcciones

  1. Place corn husks in a large bowl and add in sufficient boiling water to cover.
  2. Submerge by weighing down with another bowl. Let stand till husks soften, about 1 hour. Drain well; pat dry.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add in onion and cook, stirring often, till softened, about 3 min. Add in garlic and stir till fragrant, about 1 minute. Stir in cilantro, chili pwdr, cumin, salt and cayenne pepper. Add in turkey; stir well and heat through. Add in soy cheese.
  4. Cold.
  5. To make tamales: Place corn husk on the work surface. Spread 3 Tbsp. corn bread batter (below) in a 2- to 3-inch square in the center of the husk.
  6. Add in 1 heaping Tbsp. of turkey mix. Top with 1 Tbsp. corn bread batter. Mix in sides (the tamale will be about 2 1/2 inches wide). Fold over the ends (tamale will be about 3 inches long).
  7. Place, smooth side up, on the work surface, and tie up with kitchen string, gift-box fashion. Repeat process. (You will have husks leftover.)
  8. Stand tamales up, side by side, in a steamer inserted into a large pot. Add in sufficient water to the pot to barely reach the bottom of the steamer. Cover tightly; bring to a boil over high heat. Reduce heat to low. Steam tamales till the batter is hard (open one to check), about 1 hour.
  9. The tamales can be made up to 8 hrs ahead, cooled and refrigerated. Steam over boiling water 15 min to reheat. Serve warm with salsa on the side.
  10. Makes about 20 tamales.