Turkey Tamales with Mole Negro

Name: Turkey Tamales with Mole Negro (Tamales de Guajolote con Mole Negro)
Yield: 8 tamales (8 servings as first course or light dinner entrée)
Cuisine: Mexican
Ingredients: Banana leaves for wrapping, thawed if frozen; 2 turkey drumsticks or 1 thigh and drumstick; 2 turkey drumsticks or 1 thigh and drumstick; 2 turkey drumsticks or 1 thigh and drumstick; 1 small onion, unpeeled; 2 garlic cloves, unpeeled; 8 whole black peppercorns; 2½ teaspoons salt, or to taste; 1½ cups Mole Negro de Oaxaca or Mole Negro de Teotitlán; 1½ cups Mole Negro de Oaxaca or Mole Negro de Teotitlán; 8 ounces (about 1 cup) lard (preferably home-rendered); 1½ pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2¼ cups masa harina with 1¾ cups chicken stock (preferably homemade) or water; 1½ pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2¼ cups masa harina with 1¾ cups chicken stock (preferably homemade) or water; 1½ pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2¼ cups masa harina with 1¾ cups chicken stock (preferably homemade) or water; 1½ pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2¼ cups masa harina with 1¾ cups chicken stock (preferably homemade) or water; 1½ pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2¼ cups masa harina with 1¾ cups chicken stock (preferably homemade) or water; 1½ pounds (about 3 cups) coarse-ground fresh masa, homemade or bought from a supplier, or reconstituted masa made by mixing 2¼ cups masa harina with 1¾ cups chicken stock (preferably homemade) or water

Tamales de Guajolote con Mole Negro

Preparation info

8 tamales (
8
servings as first course or light dinner entrée)

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

These are one of the most renowned Oaxacan classics: succulent banana-leaf tamales with a fluffy pillow of masa infused with the rich flavors of black mole and shredded cooked turkey. The meat has to be cooked by a moist-heat method, or it will be tasteless and dry, so I don’t recommend using leftover roast turkey. Simmer pieces of turkey in liquid and use the most flavorful parts, not the white breast meat.

Though the black mole version of turkey tamales is bes

Ingredients

Americas
Mexico
Main course
Central America
Gluten-free
Oaxaca

Ingredients

Method