PALEO TAMALES
Tamales are typically a filling wrapped in masa dough (a cornmeal mixture) and steamed in corn husks or banana leaves. Traditional tamale fillings are pork, beef or chicken cooked with Mexican spices and seasonings such as chile, chile powder, garlic, cumin and sea salt.
Because masa is not paleo-friendly, I used almond flour and bacon fat to create a similar dough. The filling in the picture is a ground beef filling, which I had leftover from my empanada recipe, and which also tastes great in tamales. Below is another one of my favorite filling recipes that calls for shredded beef cooked with green chilies. And you can make the shredded beef filling in a slow cooker and have leftovers for later...score!
Below I give instructions on a simple way to fold the corn husks around the filling, but if you have company coming over you can get creative with how you fold the husks...you can even make some bows and get all fancy. Usually I have no time for such pomp and circumstance because I am hungry, and a bow is just an obstacle between the tamale and my mouth. But I primped a couple of them up all nice and pretty for the picture. No need to thank me.
Because masa is not paleo-friendly, I used almond flour and bacon fat to create a similar dough. The filling in the picture is a ground beef filling, which I had leftover from my empanada recipe, and which also tastes great in tamales. Below is another one of my favorite filling recipes that calls for shredded beef cooked with green chilies. And you can make the shredded beef filling in a slow cooker and have leftovers for later...score!
Below I give instructions on a simple way to fold the corn husks around the filling, but if you have company coming over you can get creative with how you fold the husks...you can even make some bows and get all fancy. Usually I have no time for such pomp and circumstance because I am hungry, and a bow is just an obstacle between the tamale and my mouth. But I primped a couple of them up all nice and pretty for the picture. No need to thank me.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo TamalesPrep time: 20 mins Cook time: 1 1/2 hours
Inactive: 5 hours Servings: 8 |
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Ingredients:
1 package dried corn husks
Hot sauce (for serving, optional)
Salsa (for serving, optional)
Guacamole (for serving, optional)
FILLING
- 2 pound chuck roast
- 2 Tbsp. coconut oil
- 2 cups beef broth
- 2 cloves garlic, crushed
- 2 green chilies, roasted with skin and seeds removed, diced finely
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. chili powder
- Dash red pepper flakes (optional)
DOUGH
- 4 cups almond flour (I use Honeyville brand)
- 1 tsp. sea salt
- 1 tsp. arrowroot powder
- 4 tbsp. cold lard/bacon fat or tallow
- 1/4 cup beef or chicken broth
Equipment:
- Large skillet
- Wooden spoon
- Slow Cooker
- Medium bowl
- Measuring spoon
- Measuring cups
- Fork
- Large pot
- Steamer basket
Directions:
1. Soak 8 corn husks in a bowl of very warm water.
TO MAKE THE FILLING:
1. Saute the beef in a large skillet with coconut oil, making sure to brown all sides.
2. Place beef and remaining ingredients in a slow cooker. Cook on low for about 6 hours, until beef is tender and shreds easily.
3. When beef is done, remove from pot and save the liquid. Allow the beef to cool slightly before shredding with a fork.
4. Add the beef to a bowl and pour just enough of the saved liquid (about 1/2 cup) to make the beef nice and moist but not soggy.
TO MAKE THE DOUGH:
1. Add all of the dough ingredients to a medium sized mixing bowl and combine with a fork, making sure to break apart any clumps.
2. Set the dough aside for about 10 minutes.
TO ASSEMBLE THE TAMALES:
1. Place about 1/2 cup of dough in the center of a corn husk and spread around to form a square about 1/2 inch thick.
2. Place about 2 Tbsp. of filling in the center of the dough and gently fold the top and bottoms of the dough around the filling.
3. Fold the sides of the corn husk inward towards the center and then fold the top and bottom inward to form a rectangular shape.
4. Fill a large pot with a few inches of water and place over medium high heat. Add a steamer basket to the pot (pour out some of the water if the water level is higher than the steamer basket bottom). Add the tamales to the steamer basket. Once the water starts to steam, cover the pot and turn the heat to low. Steam the tamales for 1 hour.
5. Take the tamales out of the pot and allow to sit for about 5 minutes Unwrap the tamales and serve with salsa, guacamole, and/or your favorite hot sauce.
1 package dried corn husks
Hot sauce (for serving, optional)
Salsa (for serving, optional)
Guacamole (for serving, optional)
FILLING
- 2 pound chuck roast
- 2 Tbsp. coconut oil
- 2 cups beef broth
- 2 cloves garlic, crushed
- 2 green chilies, roasted with skin and seeds removed, diced finely
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. chili powder
- Dash red pepper flakes (optional)
DOUGH
- 4 cups almond flour (I use Honeyville brand)
- 1 tsp. sea salt
- 1 tsp. arrowroot powder
- 4 tbsp. cold lard/bacon fat or tallow
- 1/4 cup beef or chicken broth
Equipment:
- Large skillet
- Wooden spoon
- Slow Cooker
- Medium bowl
- Measuring spoon
- Measuring cups
- Fork
- Large pot
- Steamer basket
Directions:
1. Soak 8 corn husks in a bowl of very warm water.
TO MAKE THE FILLING:
1. Saute the beef in a large skillet with coconut oil, making sure to brown all sides.
2. Place beef and remaining ingredients in a slow cooker. Cook on low for about 6 hours, until beef is tender and shreds easily.
3. When beef is done, remove from pot and save the liquid. Allow the beef to cool slightly before shredding with a fork.
4. Add the beef to a bowl and pour just enough of the saved liquid (about 1/2 cup) to make the beef nice and moist but not soggy.
TO MAKE THE DOUGH:
1. Add all of the dough ingredients to a medium sized mixing bowl and combine with a fork, making sure to break apart any clumps.
2. Set the dough aside for about 10 minutes.
TO ASSEMBLE THE TAMALES:
1. Place about 1/2 cup of dough in the center of a corn husk and spread around to form a square about 1/2 inch thick.
2. Place about 2 Tbsp. of filling in the center of the dough and gently fold the top and bottoms of the dough around the filling.
3. Fold the sides of the corn husk inward towards the center and then fold the top and bottom inward to form a rectangular shape.
4. Fill a large pot with a few inches of water and place over medium high heat. Add a steamer basket to the pot (pour out some of the water if the water level is higher than the steamer basket bottom). Add the tamales to the steamer basket. Once the water starts to steam, cover the pot and turn the heat to low. Steam the tamales for 1 hour.
5. Take the tamales out of the pot and allow to sit for about 5 minutes Unwrap the tamales and serve with salsa, guacamole, and/or your favorite hot sauce.
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