-
1
** See Sowest2 *** Turkey Breast should be cut into 1/2-inch cubes.
-
2
Rinse corn husks and remove silk; cover husks with warm water and let stand until softened, at least 2 hours.
-
3
Prepare Almond Red Sauce.
-
4
Mix 1/2 cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream; reserve.
-
5
Prepare tamale dough; reserve.
-
6
Heat oven to 350F (180C).
-
7
Drain corn husks; pat dry.
-
8
Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan.
-
9
Spread half of the Tamale Dough over the husks on the bottom of the pan; cover with turkey mixture.
-
10
Spread remaining dough over turkey mixture up to the edge of the pan.
-
11
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).
-
12
Bake until dough is set and slightly dry, about 1 1/2 hours Carefully remove the side of the pan.
-
13
Serve with remaining warm Almond Red Sauce and the sour cream.
-
14
TAMALE DOUGH: Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended.
-
15
Beat on medium speed for an additional minute.
