Filling: In an ungreased medium skillet toast ancho and chipotle chile
peppers over medium heat for 4 to 5 minutes or until peppers are fragrant,
turning frequently. Let cool.
Remove stems, seeds and membranes from peppers.* Tear peppers into
pieces. Place pepper pieces in a spice grinder or clean coffee grinder.
Cover and process until finely ground. Set aside.
In the same skillet heat vegetable oil over medium heat. Sprinkle oil
with flour; cook and stir until mixture is light brown. Carefully add broth
and tomatoes; cook and stir over medium heat until smooth. Stir in hoja
santa or fennel leaves. Stir in turkey and ground chile peppers. Set aside.
Dough: iIn a large bowl beat lard and baking powder with an electric
mixer on medium speed for about 2 minutes or until smooth. In a medium bowl
combine masa harina, almonds, and salt. Alternately add masa mixture and
broth to lard mixture, beating until mixture resembles a thick creamy paste.
Assembly: To assemble each tamale, spread about 2 tablespoons of the
tamale dough into a 4x3-inch rectangle in the center of a banana leaf
rectangle, so long sides of dough run lengthwise on the banana leaf. Spoon
about 1 tablespoon of the filling down center of the dough rectangle. Bring
a long edge of the banana leaf over to the opposite side of the filling and
roll up layers. (If banana leaves break, press pieces together to seal.)
Twist or fold under ends of leaves. Tie twisted ends with banana leaf strips
or 100% cotton kitchen string.
To steam, stand tamales upright in a steamer basket in a larrge tamale
pot Don't pack tamales too tightly, but fill the space. Pour at least 1-1/2
inches of water in the bottom of the pan. Bring to boiling; cover. Reduce
heat to medium-low. Steam for 45 to 60 minutes or until dough pulls away
from banana leaves and is spongy and cooked through.
To serve, transfer tamales to a serving platter. Carefully unwrap
tamales before eating. If desired, serve with salsa.