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Tomatillo and Jalapeño Turkey Tamales Created by Bricia Lopez of Guelaguetza


15 dried corn husks
1 1/2 pounds store-bought masa prepared for tamales

For Filling

1 pound tomatillos, peeled and rinsed
1/2 cup white onion, roughly chopped
3 garlic cloves, peeled, plus 2 garlic cloves, peeled and minced
1/4 cup TABASCO® Green Sauce
1/4 cup cilantro
1 cup chicken broth
1 teaspoon sea salt plus 1/2 teaspoon
1 tablespoon dried oregano
1 teaspoon cumin
2 tablespoons water
3 tablespoons vegetable oil
3 cups cooked turkey, shredded
2 jalapeño peppers, seeded and julienned


For corn husks

Soak corn husks for about 10 minutes in hot water until soft and pliable. Use a plate or a mortar stone to weight them down to soak.

For filling

In a blender, add tomatillos, onion, 3 garlic cloves, TABASCO® Green Sauce, cilantro, chicken broth, and sea salt. Blend until smooth and set aside.

In a mortar, add oregano, cumin, minced garlic cloves, and water. Grind until you have a smooth paste. Set aside.

In large saute pan, heat oil over medium heat. Add paste from the mortar until aromatic, about 2-3 minutes. Add shredded turkey and combine, stirring constantly until the turkey is well-coated, about 5 minutes.

Pour green salsa over turkey. Raise the heat to simmer and cook, stirring occasionally to slightly reduce the sauce, about 20 minutes. Season with 1/2 teaspoon salt or adjust to taste. Remove from heat.

To fill tamales

Pat dry corn husks. Set one corn husk down at a time, smoother side up, and using a spoon or masa spreader, spread about 1/3 cup of prepared masa onto each husk. Fill up the left and right sides of the husk, leaving about an inch at the top and bottom.

Scoop about 1/4 cup of filling and place it in the middle of the husk. Use the julienned jalapeños as a garnish by placing one on top of the filling. Bring sides of the husk across to meet over each other, then fold the bottom part over the tamal.

Carefully place the tamales, open side up, in a steamer. Cover the tamales tightly with a kitchen towel to create steam and cover with a lid. Simmer for about 35-40 minutes. Turn off heat and leave tamales covered for about 1 hour to allow tamales to set.

Makes 15 tamales