|
| 4 | dried corn husks |
|
| 1/2 | cup slivered almonds, toasted |
| 2 | tablespoons vegetable oil |
| 1 | large onion, finely chopped (1 cup) |
| 1 | clove garlic, finely chopped |
| 1 | can (8 oz) tomato sauce |
| 2 | teaspoons paprika |
| 1 | teaspoon ground red chile |
| 1/4 | teaspoon ground red pepper (cayenne) |
|
| 3/4 | lb cooked turkey breast, cut into 1/2-inch cubes (2 cups) |
| 1 | cup slivered almonds, toasted |
| 1 | cup golden raisins |
| 1/2 | cup chopped red bell pepper |
| 2 | cans (4.5 oz each) Old El Paso® chopped green chiles |
| Sour cream |
|
| 2 | cups instant corn flour tortilla mix |
| 1/2 | cup shortening |
| 2 | cups Progresso® chicken broth (from 32-oz carton) |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
Serve with...
Tucson Lemon Cake
Total Time:
1 hour 35 min
| 1. | Rinse corn husks and remove silk. Cover husks with warm water; let stand at least 2 hours until softened. |
| 2. | In food processor or blender, place 1/2 cup almonds. Cover and process until finely ground; set aside. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil about 8 minutes, stirring frequently, until onion is tender. Stir in tomato sauce, paprika, red chile and red pepper. Heat to boiling; reduce heat. Simmer 1 minute, stirring constantly. Stir in ground almonds. |
| 3. | In medium bowl, mix 1/2 cup of the sauce, the turkey, slivered almonds, raisins, bell pepper and green chiles. Set aside. Reserve remaining sauce. |
| 4. | Heat oven to 350°F. Grease 10-inch springform pan. In large bowl, beat all dough ingredients with electric mixer on low speed, scraping bowl constantly, until well blended. Beat on medium speed 1 minute. |
| 5. | Drain corn husks; pat dry. Line pan with corn husks, extending pointed ends of husks over side of pan. Spread half of the dough over husks on bottom of pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to edge of pan. Cover top of pan with piece of heavy-duty foil, 15 inches long, shaping down over side of pan (pointed ends of corn husks will bend down against outside of pan). |
| 6. | Bake about 1 1/2 hours or until dough is set and slightly dry. Carefully remove side of pan. Serve tamale pie with remaining warm sauce and sour cream. |
|
| This is one big tamale! Typically, tamales are individually wrapped corn husk packets filled with savory mixtures. Instead, this pie uses one large corn husk packet. |
|
| Remember to weight down the corn husks while they are soaking. |
Nutrition Information:
540 ( 290 ); 32 g ( 5 g); 35 mg; 840 mg; 48 g ( 8 g); 23 g 28 %; 26 %; 18 %; 30 % 3 ; 1 ; 1 1/2 ; 3