1/3 cup vegetable oil.
1 cup instant masa harina
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
2/3 cup lukewarm water
12 corn husks or 12 sheets of waxed paper measuring 9 x 4 inches

Filling
1 1/2 pounds boneless turkey breast, poached and shredded (2 ounces per tamale)
3 ripe Hass avocados, peeled, pitted and cut into 1/4 inch dice (1/4 avocado per tamale)
1 teaspoon each
Kosher salt and freshly ground black pepper

Sift together the masa harina, baking powder, and salt.
In a large mixing bowl, add 3 spoonfuls of the masa harina mixture at a time to the vegetable oil, and beat with a wooden spoon until all the masa harina is thoroughly combined with the oil.
Slowly pour in the lukewarm water and bring the dough together with one hand.
Knead lightly for 1 minute or until the dough is soft and smooth.
In a mixing bowl, toss shredded turkey with salt and pepper, and then stir in avocado dices just until combined.
Set aside.
Put about 1 tablespoon of dough in the center of a corn husk and spread with the back of a spoon into a rectangle, leaving a 1/2-inch border.
Place 1 tablespoon of the shredded turkey mixture in the center of the dough.
Fold one side of the corn husk a little more than halfway across the filling and bring the opposite side over the first fold.
Turn the ends up to cover.

Recipe provided by the Chilean Avocado Importers Association

http://www.chileanavocados.org