Ingredients with Measurements:
- 2 lbs turkey breast, cut into thin strips
- 4 poblano peppers, roasted, peeled, and seeded
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/4 cup vegetable oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 12 corn husks, soaked in water for 1 hour
Special equipment needed:
- Large pot with steamer basket or tamale steamer
Step-by-step instructions:
1. In a large bowl, mix together the turkey strips, onion, garlic, vegetable oil, orange juice, lime juice, white vinegar, oregano, cumin, cinnamon, salt, and black pepper. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 350°F.
3. Take one corn husk and lay it flat on a work surface. Place a roasted poblano pepper in the center of the husk.
4. Spoon some of the turkey mixture on top of the poblano pepper.
5. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up over the filling.
6. Tie the top of the husk with a piece of kitchen twine.
7. Repeat with the remaining corn husks and filling.
8. Place the tamales in a steamer basket or tamale steamer and steam for 1 hour.
9. Remove the tamales from the steamer and let them cool for 10 minutes.
10. Serve the tamales with additional roasted poblano peppers and a dollop of sour cream, if desired.
Time:
Preparation time: 2 hours 15 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Steaming temperature: medium-high heat
Serving size:
Makes 12 tamales
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 23g
Protein: 23g
Sodium: 390mg
Sugar: 3g
Substitutions for ingredients:
- Chicken breast can be substituted for turkey breast
- Anaheim peppers can be substituted for poblano peppers
- Beef broth can be substituted for chicken broth
Variations:
- Add chopped cilantro to the turkey mixture for extra flavor
- Use different types of peppers, such as jalapeño or serrano, for a spicier mixiote
Tips and tricks:
- Soak the corn husks in water for at least 1 hour to make them pliable and easier to work with
- Use a steamer basket or tamale steamer to ensure even cooking of the tamales
- Serve the mixiote with a side of Mexican rice and black beans for a complete meal
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days
- Freeze tamales for up to 3 months
Reheating instructions:
- To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or steam them for 10-15 minutes.
Presentation ideas:
- Serve the tamales on a platter with additional roasted poblano peppers and a sprinkle of chopped cilantro
Garnishes:
- Sour cream
- Chopped cilantro
- Sliced avocado
Pairings:
- Mexican rice
- Black beans
- Guacamole
- Salsa
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the corn husks are too dry, soak them in warm water for an additional 30 minutes
- If the tamales are not cooked through, steam them for an additional 10-15 minutes
Food safety advice:
- Make sure the turkey is cooked to an internal temperature of 165°F
- Wash your hands and all utensils thoroughly before and after handling raw meat
Food history:
- Mixiote is a traditional Mexican dish that originated in the state of Hidalgo
- It is typically made with meat, spices, and vegetables wrapped in a banana leaf or parchment paper and steamed
Flavor profiles:
- The turkey mixiote has a spicy and tangy flavor from the poblano peppers, citrus juices, and spices
Serving suggestions:
- Serve the turkey mixiote with a side of Mexican rice and black beans for a complete meal
- Pair it with a cold Mexican beer or a margarita for a refreshing drink
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Region: Mexican