Leftover Turkey Tamales

Ingredients

• 0.3 teaspoon cayenne pepper to taste
• 1 teaspoon chili powder 
• 1 cup corn oil 
• 2 cloves garlic minced
• 1 tablespoon garlic powder 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper black
• 3 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 tablespoon olive oil 
• 1  onion finely chopped
• 1 teaspoon oregano dried
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 3.5 cups turkey cooked finely chopped
• 1 quart turkey broth divided

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
2. Mix masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl. Stir corn oil into masa mixture. Measure 1/2 cup turkey broth and set aside.
3. Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.
4. Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes.
5. Remove skillet from heat and add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir reserved 1/2 cup turkey broth into filling until moistened.
6. Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon filling.
7. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
8. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour.
9. Add more water as needed.