Tamales de Muslo de Pavo con Salsa Verde y Queso Vegano

Name: Tamales de Muslo de Pavo con Salsa Verde y Queso Vegano
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: Mexican, American, Latin American
Ingredients: * 1/2 Cup Simple Truth Organic Extra Virgin Olive Oil; * 1/2 Cup Miyoko’s Oat Butter, hint of salt; * 3 1/2 Cups Maseca Tamal Instant Masa Harina; * 1 Tablespoon Rumford Baking Powder, double acting; * 1 Tsp Simple Truth Organic Garlic Powder, ground; * 1-2 Tsp Private Selection Coarse Sea Salt, ground fine; * 4 Cups, divided into 3 cup and 1 cup portions, Simple Truth Chicken Bone Broth, hot; * Spray of Pam Ultimate No-Stick spray; * 2 lbs Natural Turkey Thighs; * 1 cup 505 Southwestern Flame Roasted Green Chiles, medium, diced; * 16 oz. Herdez Salsa Verde; Two 8 oz. Miyoko’s Organic Cashew Milk Mozzarella, fresh Italian style; 8 oz. El Guapo Corn husks

6 steps

Prep:2hCook:1h

Tamales de Muslo de Pavo con Salsa Verde y Queso Vegano by Polysemy Turkey Green Chile Cheeze Tamales Made dairy free with healthy fats and easy store bought items. These freeze well so the batch of 24 makes the lengthy process worthwhile. If you like it cheezy-double the cheese, but as you can see in the photo, it will get a bit…extra :)… #DairyFree #HighProtein #HealthyFats

Updated at: Thu, 17 Aug 2023 03:26:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories260.2 kcal (13%)

Total Fat16.1 g (23%)

Carbs19.2 g (7%)

Sugars1.4 g (2%)

Protein10.4 g (21%)

Sodium583.9 mg (29%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

0.5 CupExtra Virgin Olive Oil

Organic

0.5 CupOat Butter

hint of salt

3.5 CupsInstant Masa Harina

1 TablespoonBaking Powder

double acting

1 TspGarlic Powder

Organic, ground

1 TspCoarse Sea Salt

ground fine

4 CupsChicken Bone Broth

divided into 3 cup and 1 cup portions, hot

oil spray

ultimate, no-stick

2 lbsTurkey Thighs

Natural

1 cupRoasted Green Chiles

medium, diced

16 ozSalsa Verde

2 x 8 ozCashew Milk Mozzarella Italian style

Organic

8 ozCorn husks

Instructions

Step 1

Prepare corn husks. Soak in hot water one hour, drain and pat dry. Sort by size. Large ones for filling, small ones for tearing into strings for tying.

Bowl

Plate

Kitchen Towel

Step 2

Prepare masa. In mixer bowl combine oat butter and olive oil. Whip smooth.

MixerMix

Bowl

Step 3

In a separate bowl combine dry ingredients. Mix well. With mixer on low, slowly add dry ingredients to the whipped fats. When fully combined slowly pour in 3 cups of the hot broth. Once incorporated, turn mixer up to Mimi high setting and allow it to whip until light to touch and not sticky.

Bowl

Step 4

Set a large and deep frying pan, with lid, over medium heat. Once hot enough that a drop of water quickly sizzles away, spray the no-stick spray to coat the pan. Place turkey thighs skin side down. Add one cup broth. Cover with lid. Cook 45 minutes. Thermometer should read 170 degrees. Remove from heat and allow to cool. Remove skin and bones. Shred or dice thigh meat, according to preference. Mix well with chiles and salsa. (Alternatively do a few batches in the air fryer for around 25 minutes at 390 degrees. Test for doneness as noted above).

Frying Pan

Lid

Tongs

Thermometer

Step 5

Place a large corn husk in the palm of your hand. Scoop 2 ounces masa into husk’s broad bottom half, flattening evenly to the edges of the bottom half. Add an ounce and a half of chicken mixture and one piece of the vegan cheese to the center. Fold each side over themselves, fold bottom half up alongside the filled portion, tying in place with husk strings. Set upright, open side up, in basket of steamer.

Step 6

Cover securely with lid. Steam one hour. Makes 24 tamales.