- Serves: 20 Tamales
- Prep Time: 2 hours
- Cook Time: 1 hour
- 1 lb. Cranberries
- 1 Cinnamon Stick
- 1 Orange, cut in half
- 2 tbsp. Sugar
- 1 Shallot, finely minced
- 1 clove Garlic, crushed
- 1 Jalapeno Pepper, finely chopped
- 2 tbsp. Fresh Lemon Juice
- ¼ tsp. Salt
- 1 1/3 c. Masa Harina
- 1 ¼ tsp. Baking Powder
- 1 1/3 c. Turkey Stock
- 2 c. Leftover Stuffing (ideally cornbread)
- 1 ½ c. Leftover Turkey, shredded
- 1 c. Lard, at room temperature
- 6 dried Guajillo Chiles, stems & seeds removed
- 2 cloves Garlic
- 1 tsp. Cumin
- 3 tbsp. Chili Powder
- 1 c. Leftover Gravy
- 20 Cornhusks, soaked in hot water for 1 hour
- Salt & Pepper
To make the salsa, heat cranberries in a medium saucepan until they begin to burst, then add orange, sugar, and cinnamon stick. Cook until berries have released all juices and mixture has thickened slightly; remove from stove and allow to cool. When cool, add shallot, crushed garlic, lemon juice, and jalapeno; chill until needed.
To make the tamales, soak Guajillo chiles in warm water until soft, about 20 minutes. When soft, add chiles, 2 cloves of garlic, cumin, and ½ cup of soaking water to a blender and puree until smooth.
In a large bowl, combine masa, baking powder, 2 tablespoons of chili powder, and ¾ of a teaspoon salt, then stir in turkey stock. Whip lard until fluffy, then fold into masa mixture; add leftover stuffing and continue to beat until a batter forms. If too thin, add more masa until consistency is spreadable.
Add chili puree to a small saucepan with 1 cup of soaking liquid; cook, stirring frequently, until sauce has thickened slightly, about 10 minutes. Remove ½ cup and set aside. Add shredded turkey to remaining chili sauce and cook until turkey is warmed through, then remove from heat.
To form tamales, place husk concave side-up with wide end facing you. Spread ¼ cup masa dough across bottom third of husk, leaving a ½ inch border on all sides. Top with 1 tablespoon of filling, then fold in the sides and press to seal in filling. Fold the skinny end over and secure with a strip of corn husk or twine. Repeat until dough and filling have been used up, then arrange tamales standing with open sides up in a steamer set over boiling water. Steam for about 1 hour or until dough separate easily from wrapper.
While tamales are steaming, combine remaining chile puree and leftover gravy with 1 tablespoon of chili powder and heat. Serve tamales warm with chile sauce and cranberry salsa.