Turkey Tamales

1. Remove seeds from peppers and finely dice.

2. Heat oil over medium heat. Saute peppers, onion, cumin, salt and pepper for about 2 minutes.

3. Add ground turkey, garlic, tomato and cilantro, breaking up ground turkey. Cook for several minutes or until turkey is lightly browned. If required, place turkey mixture in a colander to drain.

1. When the corn husks are soft, remove corn husks from ears and break them off.

2. Separate corn husks and rinse thoroughly.

1. Place cut corn kernels, water and butter in food processor or blender. Puree and pour into a bowl.

2. Add enough masa harina or cornmeal to make a moist, firm dough. Mix in salt and pepper.

1. Spread 2 tablespoons corn mixture (more or less, depending on size of corn husk) in the middle of a corn husk. Spread it out to form a square.

2. Place 2 tablespoons turkey filling in the middle of the corn layer.

3. Fold the right and left edges of corn husk over filling. (The cornmeal should meet in the middle.)

4. Roll horizontally. Fold the broad end of the corn husk up. Fold the tapered end of the corn husk down.

1. To steam tamales: place upright in a pot of a steamer with water in the bottom of the pot. Cover with corn husks and a damp towel. Cover with a lid.

2. Steam at least 45 minutes or until done. Continue adding water to the steamer. To test of doneness, open a tamale to determine if the cornmeal pulls way from the husks.