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cranberry mole

Turkey and Cranberry Mole Tamal Casserole

For this recipe I used a cranberry mole sauce I created based on the Guatemalan pepian dulce which is a slightly different type of mole than the Mexican mole Poblano which is more common in the US.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Paula Bendfeldt-Diaz

Ingredients

  • 4 cups of cranberry mole sauce recipe below.
  • 4 cups cooked turkey shredded
  • 3 cups Maseca masa harina flour Maseca corn tortilla flour
  • 1½ cups chicken broth
  • 1 cup lard or shortening melted
  • 5 or 6 corn husks
  • no-stick cooking spray

Instructions

  1. Preheat oven to 375F.
  2. Soak the corn husks in a bowl of warm water.
  3. Mix masa harina flour, chicken broth and and melted lard or shortening with your hands until you have masa with a sticky consistency.
  4. Coat a medium casserole dish with cooking spray.
  5. Put half of the masa on the bottom of the casserole and spread evenly with a spatula.
  6. Combine shredded turkey and 1 1/2 cups cranberry mole sauce or more if necessary. You want the turkey to be well coated but do not want the mixture to have too much sauce or be too watery.
  7. Using a slotted spoon add mole turkey mixture over first layer of masa and spread evenly.
  8. Add the rest of the masa distributing it evenly with a spatula.
  9. Cover put one layer of corn husks over the masa to prevent it from drying out.
  10. Cover the dish with aluminum foil.
  11. Place casserole on the lowest rack of the oven and cook for 45 minutes. Check to see if top of the casserole feels dry to the touch. If still remove aluminum and leave a few minutes longer but make sure the masa does not over dry.
  12. Warm up the rest of the cranberry mole sauce.
  13. Remove from oven and let stand covered for 5 minutes before serving.
  14. Serve topped with warm cranberry mole sauce.