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Avocado Turkey Tamales with Avocado Coulis Recipe
Recipe provided by the Chilean Avocado Importers Association
Re-Calculate: Ingredients
Masa
- 1/3 cup vegetable oil
- 1 cup instant masa harina
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 2/3 cup lukewarm water
- 12 husks or sheets of waxed paper measuring 9 x 4 in.
Filling
- 1 1/2 lbs. boneless turkey breast, poached and shredded (2 ounces per tamale)
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3 ripe, Fresh Hass Avocados, peeled, seeded and cut into ¼-in. dice (1/4 avocado per tamale)
Avocado Coulis
- 2 ripe, Fresh Hass Avocados, seeded, peeled, and cut into 1/2-in. dice
- 1/2 cup chicken broth
- 2 roasted jalapeños, seeded
- 1 clove roasted garlic
- 1 tsp. lime juice
- Salt and white pepper
Instructions:
- Sift together the masa harina, baking powder, and salt. In a large mixing bowl, add 3 spoonfuls of the masa harina mixture at a time to the vegetable oil, and beat with a wooden spoon until all the masa harina is thoroughly combined with the oil.
- Slowly pour in the lukewarm water and bring the dough together with one hand. Knead lightly for 1 minute or until the dough is soft and smooth.
- In a mixing bowl, toss shredded turkey with salt and pepper, and then stir in avocado dices just until combined. Set aside.
- To assemble the tamales: put about 1 tablespoon of dough in the center of a corn husk and spread with the back of a spoon into a rectangle, leaving a 1/2-inch border. Place 1 tablespoon of the shredded turkey mixture in the center of the dough. Fold one side of the corn husk a little more than halfway across the filling and bring the opposite side over the first fold. Turn the ends up to cover the seam, overlapping them across the top. Use a thin strip of husk to tie the tamales.
- Lay the tamales in a large colander in as many layers as necessary and place the colander over a deep pan filled with hot water. Cover, reduce the heat and steam the tamales for 1 hour, adding more water to the pan if necessary.
- When the tamales are done, remove them from the colander with tongs, arrange on a plate and serve at once. Open cornhusk to expose tamale and drizzle with about 1/4 cup of Avocado Coulis sauce (below). Tamales may be prepared in advance and reheated by steaming them again for 30 minutes.
Avocado Coulis
- In a food processor combine avocado, chicken broth, jalapeño, garlic and lime juice until pureed. Add salt and pepper to taste. Pass through a fine mesh strainer and thin with a little water if the coulis is too thick. Serve warm over tamales.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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