Tamales (paleo/gf)
Tamales without masa? Yep, I cracked the code many years ago and I'm finally sharing it here. It's lived in my ebook, Paleo Olé for 7 years until now. I grew up making holiday tamales with leftover turkey - my mom, sisters and I made so many! A labor of love, which makes them even more special! We all sat around the table assembling them, cracking jokes and laughing, for hours! Anxiously waiting til the first batch was steamed, so we could dive in. I'm super proud of this one, hope you enjoy them! I've got Instant Pot instructions for you too, check out the notes section below!
PREP TIME
1 hour
COOK TIME
35 minutes to 45 minutes
INGREDIENTS
10
Serves: 10-12
Ingredients
- 15 - 20 whole15 - 20 whole15 - 20 whole Corn Husks, can sub banana leaves
- 1 cup1 cup1 cup Almond Flour
- .75 cup.75 cup.75 cup Otto’s Naturals Non-GMO Cassava Flour
- 2 Tbsp2 Tbsp2 Tbsp Arrowroot Flour
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1 tsp1 tsp1 tsp Redmond Real Salt
- .125 tsp.125 tsp.125 tsp Ground Cumin, optional
- .33 cup.33 cup.33 cup Lard, melted/slightly cooled, I use EPIC brand
- .5 cup.5 cup.5 cup Chicken Bone Broth, + 2 Tbsp as needed
- 1 cup1 cup1 cup Turkey Breast, cooked, shredded OUR YOUR FAVORITE PROTEIN
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If using dried corn husks, fill a large bowl with warm water and soak for at least 30 minutes so they’re pliable and you can separate them. Place a plate on top of them to weigh them down. Banana leaves are soft once thawed out, as they usually come frozen and don't need to be soaked.
- Combine all dry ingredients in a separate large bowl and whisk to combine.
- Pour melted lard into dry ingredients and use a wooden spoon to combine. You should have a very damp sand-like mixture.
- Pour in the first half cup of chicken broth and mix well. Dough should be like wet sand at this point but not soaking. If it’s too dry, add more chicken broth, if it’s too wet, add in a bit more cassava flour.
- Take one of the corn husks and tear into strips vertically so you can use these to tie the tamale once it’s rolled.
- One at a time, select a corn husk that are 6-7" at the widest (if you need to overlap two smaller husks that is totally fine), shake off excess water, lay smooth side up with the narrow end closest to you and the widest end pointing away from you. Use a paper towel to soak up any excess on the smooth side. (most corn husks have a smoother side, you'll want that side facing up!
- Spoon 1-2 tablespoons of dough onto the center of the corn husks near the top edge and flatten out with your fingers into a rectangle about 31⁄2x4" with the narrow side being horizontal to the top edge of the husk and very nearly to the edge. You want the rectangle of dough to be about 1⁄4" thick.
- From here, fill down the center - vertically, leaving dough on either side of the filling.
- Use one side of the husk to fold dough over the filling until it makes contact with the dough on the other side and filling is covered. Roll the folded husk up until you come to the other side. Fold up the bottom end closest to you and tie a strip of corn husk around the tamale. Set aside and repeat with remaining dough. You should get about 10-12 tamales.
- Fill the bottom of a stove top steamer with enough water that it’s just below the bottom part of the steamer basket and bring to a boil. Carefully line the bottom of a steamer basket with some of the extra corn husks and place the tamales upright with the folded edge on the bottom and open edge on the top. Lay a few more corn husks loosely on top of the tamales, cover with lid and steam for approximately 35-45 minutes. Tamales are done when they are firm to the touch. Begin checking around 30 minutes.
- Remove from the pot and let them cool slightly. Top with your favorite salsa! This recipe will seem gummy if you try to open them up too soon. Let them coolant set for 8-10 minutes before enjoying!
Notes
INSTANT POT steaming instructions! Place wire rack that comes with the IP in the bottom of the pot and pour in 1 cup of water. Line rack with corn husks, place tamales on top of the husks, standing straight up. Layer more corn husks on top and place lid on and lock in place. Push the "steam" option button on the IP and set time for 8 minutes. Use the quick pressure release and check the tamales, if they need more time, set for another 1-2 minutes.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Entrées FODMAP Free Gluten Free Meat Nightshade Free Other Paleo Poultry Shellfish Free Side Dishes Snacks Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 151 |
| Fat: | 8 g |
| Carbohydrates: | 10 g |
| Protein: | 8 g |
| Cholesterol: | 23 g |
| Sodium: | 308 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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