INGREDIENTS

INSTRUCTIONS

* Note: See the "Masa Dough", "Turkey Mole", and "Cranberry Relish" recipes
which are included in this collection.
Soak the corn husks in hot water at least 2 hours or over night. To make
the tamales, spread 1 large or 2 small softened corn husks on a counter,
with the narrow end pointing away from you. Leaving 2 inches bare at the
top, spread about 2 1/2 tablespoons of the masa mixture over a 2- by 3-inch
area of the husk and top with a spoonful of the shredded turkey. Fold the
side covered with masa over to enclose the filling and wrap with the bare
portion of the husk. Fold the top down and place the tamale on a square of
aluminum foil. Wrap to enclose. Repeat with remaining ingredients. Line a
steamer with corn husks and cook tamales over simmering water 1 1/2 hours
or until husks pull away from masa without sticking. Serve hot with a
tablespoon of the reserved Mole Sauce and one teaspoon of Cranberry Relish
atop each unwrapped tamale. To reheat, place cold tamales in a steamer over
simmering water for 20 to 30 minutes. This recipe yields 12 to 14
medium-size tamales.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6160 broadcast 12-23 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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