Yield: 8 servings
|1 x||Corn Husks; Dried, *|
|1 x||Almond Red Sauce; **|
|¾ pounds||Turkey Breast; Cooked, ***|
|1 cup||Almonds; Toasted, Slivered|
|2 cups||Corn Tortilla Mix; Instant|
|2 cups||Chicken Broth|
|1 x||Sour Cream|
|1 cup||Golden Raisins|
|½ cup||Red Bell Pepper; Chopped|
|4 ounces||Green Chile; Chopped, 1-2 Cn|
|2 teaspoons||Baking Powder|
* There should be enough corn husks to line a 10-dia. springform pan. ** See Sowest2 *** Turkey Breast should be cut into ½-inch cubes. Rinse corn husks and remove silk; cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix ½ cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream; reserve. Prepare tamale dough; reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry.
Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan. Spread half of the Tamale Dough over the husks on the bottom of the pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to the edge of the pan. Cover the top of the pan with a piece of heavy-duty aluminum foil, 15 inches long, shaping down over the side of the pan, (The pointed ends of the corn husks will bend down against the outside of the pan). Bake until dough is set and slightly dry, about 1½ hours Carefully remove the side of the pan.
Serve with remaining warm Almond Red Sauce and the sour cream.
Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended. Beat on medium speed for an additional minute.