Slow Cooker Turkey Tamales Verdes

Cuisine: Mexican
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Servings: 15 medium tamales
This recipe is perfect for a busy cook. Just assemble and cook your turkey tamales verdes in the slow cooker while you run your errands.

Tamales are on the menu throughout the holiday season, from Day of the Dead to Three Kings Day. They can be the main course or a delicious way to repurpose your leftovers. And let's be honest, you don't need a special occasion to cook up some classic tamales verdes! You do, however, need time, and that's why a slow cooker can be your best friend.

With this recipe, abuela’s tamales just got easier and healthier for this year’s recalentado (leftovers) with the friends and family. Of course, tamales can be made with pork, turkey, beef, chicken, or just veggies... just be sure to serve them with plenty of salsa.

Ingredients

  • 1 pack corn husks soaked overnight in a bowl with covering water
  • 1 cup vegetable oil
  • 3 cups turkey breast cooked and shredded
  • 4 cups salsa verde homemade or store bought
  • 3 cups masa harina (instant corn flour mix)
  • 1/4 cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups chicken broth
  • 2 cups water

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Directions

  1. The night before: Soak the husks in a large bowl with water and place some weight over them so they stay submerged.
  2. Bring a large skillet to medium heat. Add vegetable oil and shredded chicken, and brown for 3 minutes. Pour salsa verde and cook covered for 10 minutes. Reserve.
  3. In a large bowl, combine masa, oil, baking powder, salt and broth. Mix well.
  4. Get ready to assemble the tamales. Drain husks and spread the masa on each. (not too thick)
  5. Place a small amount of the turkey in salsa verde in the center.
  6. Fold the tamale into thirds - left, then right, then fold the bottom up. Leave the tops open.
  7. Add 2 cups of water to the slow cooker and place your tamales standing up (open end UP).
  8. Cover with lid and turn on high for 25 minutes.
  9. Let rest for about 10 minutes with the slow cooker off.
  10. Keep the husks on until ready to serve.
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