Oven Roasted Turkey Breast Tamales

Directions

1. Place corn husks in a large bowl and add in sufficient boiling water to cover.
2. Submerge by weighing down with another bowl. Let stand till husks soften, about 1 hour. Drain well; pat dry.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add in onion and cook, stirring often, till softened, about 3 min. Add in garlic and stir till fragrant, about 1 minute. Stir in cilantro, chili pwdr, cumin, salt and cayenne pepper. Add in turkey; stir well and heat through. Add in soy cheese.
4. Cold.
5. To make tamales: Place corn husk on the work surface. Spread 3 Tbsp. corn bread batter (below) in a 2- to 3-inch square in the center of the husk.
6. Add in 1 heaping Tbsp. of turkey mix. Top with 1 Tbsp. corn bread batter. Mix in sides (the tamale will be about 2 1/2 inches wide). Fold over the ends (tamale will be about 3 inches long).
7. Place, smooth side up, on the work surface, and tie up with kitchen string, gift-box fashion. Repeat process. (You will have husks leftover.)
8. Stand tamales up, side by side, in a steamer inserted into a large pot. Add in sufficient water to the pot to barely reach the bottom of the steamer. Cover tightly; bring to a boil over high heat. Reduce heat to low. Steam tamales till the batter is hard (open one to check), about 1 hour.
9. The tamales can be made up to 8 hrs ahead, cooled and refrigerated. Steam over boiling water 15 min to reheat. Serve warm with salsa on the side.
10. Makes about 20 tamales.