Now that Thanksgiving is over, you’re probably trying to think of ways to use all of the leftovers. These tamales are a great way to rid your refrigerator of all that left over turkey. They’re simple to make, but very delicious! If you’re family ate all the turkey and you don’t have any leftover, chicken works just as well for these tamales, in fact I usually make these with chicken.
2 cups of cooked turkey or chicken shredded
1 cup corn meal
1/2 cup flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cups of buttermilk ( substitute with 3 /4 cup of yogurt, or add 1 teaspoon of white vinegar to 3/4 cup of milk and let sit for 10 minutes before using)
1/4 teaspoon of sea salt
1 10 ounce can of enchilada sauce
1 teaspoon of cumin
1.5 cups of creamed corn (see my recipe Here)
1 cup of shredded cheese cheddar
Preheat oven to 400°. Combine 1/4 cup cheese, corn meal, egg, milk, sea salt, baking powder, baking soda, cumin, creamed corn and flour in a large bowl, stirring just until moist. Pour mixture into a baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with turkey/chicken, and sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve with sour cream, and salsa, and enjoy!
I love capers, something about their salty brininess speaks to my taste buds. This dish is so simple, and easy to make. All the work is in remembering that you’re cooking it, so that you don’t burn down the house!
1lb of chicken ( I used skinless, boneless thighs, you can use bone in with skin, but just be aware it will extend the cooking time a bit.) 1/3cupswhite wine vinegar
1.5 cups of organic chicken broth
1/3 cup of capers drained and rinsed
1/2 cup of fresh parsley
1 medium onion
Sea salt and black pepper to taste
Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Season the chicken with sea salt and black pepper, then add the chicken and brown on both sides. Add in the onion; cook, stirring often, until softened. Add the parsley, and capers to skillet; cook for 1 minute.
Stir in broth and vinegar. Reduce heat to medium-low; cover and simmer until meat is tender and cooked through falling off the bone, about 20 minutes.
Transfer chicken to a large platter. Spoon sauce over chicken; garnish with parsley.