MENU
  • Pinterest
    1
  • Print
    3
  • Save
    504
  • Facebook
    1
  • Email
    0

Turkey Tamale Pie

  • Prep 30 min
  • Total 4 hr 15 min
  • Servings 8

Traditional tamale ingredients join turkey in this pot pie version of a Southwest classic. MORE + LESS -

Ingredients

Tamale Husks

4
dried corn husks

Almond Red Sauce

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)

Filling

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

Tamale Dough

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
290
% Daily Value
Total Fat
32 g
Saturated Fat
5 g
Cholesterol
35 mg
Sodium
840 mg
Potassium
770 mg
Total Carbohydrate
48 g
Dietary Fiber
8 g
Protein
23 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
26%
26%
Calcium
18%
18%
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Comment