A New Mexico Thanksgiving

Thanksgiving in New Mexico with Green Chile Tamales

In New Mexico, Thanksgiving is often celebrated with a unique blend of traditional American fare and the vibrant flavors of Southwestern cuisine. One dish that captures the essence of this cultural fusion is "Green Chile and Turkey Tamales."

Tamales are a beloved staple in New Mexican cuisine, typically made with masa (corn dough) and filled with various ingredients. For this special Thanksgiving twist, the traditional turkey is combined with the iconic New Mexican green chile, creating a delicious and spicy flavor profile.

Here's a simple recipe to bring the taste of New Mexico to your Thanksgiving table:

Green Chile and Turkey Tamales

Ingredients:

For the filling:

• 2 cups cooked and shredded turkey meat
• 1 cup roasted and peeled New Mexican green chiles, chopped
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

For the masa:

• 3 cups masa harina (corn flour)
• 1 1/2 cups chicken or turkey broth
• 1 cup lard or vegetable shortening
• 1 teaspoon baking powder
• Salt to taste

For assembly:

• Dried corn husks, soaked in warm water until pliable

Instructions:

Filling:

1. In a skillet, sauté the diced onions and minced garlic until translucent.
2. Add the shredded turkey, chopped green chiles, ground cumin, salt, and pepper. Cook until well combined and heated through. Set aside.

Masa:

1. In a large mixing bowl, combine the masa harina, baking powder, and salt.
2. In a separate saucepan, heat the broth and lard (or vegetable shortening) until the fat is melted. Allow it to cool slightly.
3. Pour the broth mixture into the masa harina mixture and stir until a soft dough forms. The consistency should be similar to cookie dough.

Assembly:

1. Take a soaked corn husk and spread a thin layer of masa onto the center, leaving space at the edges.
2. Spoon a portion of the turkey and green chile filling onto the masa.
3. Fold the sides of the corn husk over the filling, then fold the top and bottom to enclose the tamale.
4. Repeat the process until all tamales are assembled.

Steaming:

1. Arrange the tamales upright in a steamer basket.
2. team the tamales for 1.5 to 2 hours, or until the masa is firm and easily pulls away from the husks.

Serve these Green Chile and Turkey Tamales with a side of red or green chile sauce for an authentic New Mexican Thanksgiving experience that blends tradition with the bold flavors of the Southwest.

From Burton Realty & Auction, happy Thanksgiving!