1 x Corn Husks; Dried, * 1 c Golden Raisins
1 x Almond Red Sauce; ** 1/2 c Red Bell Pepper; Chopped
3/4 lb Turkey Breast; Cooked, *** 4 oz Green Chile; Chopped, 1-2 Cn
1 c Almonds; Toasted, Slivered
2 c Corn Tortilla Mix; Instant 2 ts Baking Powder
1/2 c Shortening 1/2 ts Salt
2 c Chicken Broth
1 x Sour Cream
* There should be enough corn husks to line a 10-dia. springform
pan. ** See Sowest2 *** Turkey Breast should be cut into 1/2-inch
cubes. Rinse corn husks and remove silk; cover husks with warm water
and let stand until softened, at least 2 hours. Prepare Almond Red
Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except
the Tamale Dough and sour cream; reserve. Prepare tamale dough;
reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry.
Line greased springform pan, 10 X 3-inches, with corn husks,
extending pointed ends of husks over the side of the pan. Spread half
of the Tamale Dough over the husks on the bottom of the pan; cover
with turkey mixture. Spread remaining dough over turkey mixture up
to the edge of the pan. Cover the top of the pan with a piece of
heavy-duty aluminum foil, 15 inches long, shaping down over the side
of the pan, (The pointed ends of the corn husks will bend down
against the outside of the pan). Bake until dough is set and
slightly dry, about 1 1/2 hours Carefully remove the side of the pan.
Serve with remaining warm Almond Red Sauce and the sour cream.
Beat all the ingredients in a large bowl, with an electric mixer, on
low speed, scraping constantly, until well blended. Beat on medium
speed for an additional minute.