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1
Prepare the corn husks: Place in a large saucepan, cover with water and bring to a boil.
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2
Turn off heat and use a plate to submerge husks.
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Soak 1 hour.
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Meanwhile, prepare the masa: In a medium bowl, mix masa with 11/4 cups hot water.
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Let cool.
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6
Combine lard and baking powder in a stand mixer and beat for 1 minute, until light.
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Add salt and masa in 3 additions, beating at medium-low speed.
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Gradually add 3/4 cup broth while beating on low speed; beat for another minute or two.
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Taste for salt.
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Test to see if masa is aerated enough by dropping 1/2 teaspoon into a cup of water; it should float to the top.
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Batter should be soft but not runny, holding together on a spoon if you tilt the spoon.
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Cover and refrigerate for 1 hour.
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13
Beat masa again for a couple of minutes, adding remaining broth.
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14
Meanwhile, make the filling: Place tomatillos in a saucepan, cover with water and bring to a boil.
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15
Lower heat and simmer 8 to 10 minutes, flipping them over halfway through, until softened and olive green.
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Drain and place in a blender.
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Add green chiles, onion, garlic and cilantro sprigs.
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Blend until smooth.
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Heat oil in a large, heavy saucepan or skillet over medium-high heat.
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Add tomatillo puree and stir constantly until it thickens and begins to stick to pan, about 5 minutes.
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Stir in broth, add salt to taste and bring to a simmer; let simmer 10 to 15 minutes, stirring often.
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Stir in chipotles.
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Sauce should be creamy and coat the front and back of a spoon.
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Taste and adjust seasoning.
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Remove from heat.
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Stir in shredded turkey.
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Make the tamales: Select 16 corn husks; look for large ones that have no tears.
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Take a few more and tear into 16 1/4-inch-wide strips for tying tamales.
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29
Use some of the remaining husks to line a steamer that is at least 6 inches deep (or a pasta pot with an insert); reserve a few husks in case you need to double-wrap tamales.
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30
Add just enough water to the pot to miss hitting the bottom of the basket.
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Lay a corn husk in front of you and pat dry.
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Spread a scant 1/4 cup of the masa into a 4-inch square, leaving a 1 1/2-inch border at pointy tapered end of the husk and a roughly 3/4-inch border on the other sides.
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33
Spoon a heaped tablespoon of turkey mixture down the middle of the masa.
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Pull long edges of husk toward each other and join them so that batter is now wrapped around the filling.
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Fold the two pinched-together edges over in the same direction and wrap the tamale.
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36
If it does not seem well wrapped, wrap in a second husk.
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Fold pointy end up to enclose the bottom and tie with a strip of husk.
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The wide top end will be open.
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Stand tamale up, closed end down, in steamer.
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40
Repeat with remaining masa and filling.
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The tamales should be crowded into the steamer so they remain upright.
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If they dont, fill spaces with crinkled foil.
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If tops stick out from top of steamer, trim with scissors.
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Lay unused soaked husks over open tops of tamales.
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Bring water to a boil, cover pot, reduce heat to medium and steam tamales for 11/2 hours.
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Meanwhile, bring a kettle of water to a boil to replenish water in bottom of the pot, should it run out (check periodically).
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Tamales are done when husk comes away easily from the masa; when done, let them sit at least 15 minutes in the pot, uncovered, to firm up.
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48
Serve hot.
