Grain-free paleo tamales in the pressure cooker

Paleo month continues here on Recipe Renovator with these grain-free paleo tamales. For those of you who haven’t read this blog in a while, I had to go on a modified paleo diet last year after my diagnosis of Meniere’s disease and migraines. It’s been a big adjustment; the good news is that the diet works for me and I rarely have migraines any more. My severe Meniere’s symptoms have not recurred, and a recent test of my inner ear structures showed that there is no permanent damage.

The migraine diet book I’m writing covers exactly what the diet is, transitions people on to the plan over eight weeks, and explains why I think diet changes are an effective approach. It includes 125 specially crafted recipes to support people’s success.

This recipe isn’t in the book, as it’s a step further along the grain-free path. I have always loved tamales, and last Christmas I joined some friends in the San Diego Food Bloggers group for my first attempt at traditional tamales. While I love the heartiness of tamales, I try to eat as little corn as possible and as few servings of grains as I can manage. I’m not completely grain-free, but I’ve cut way back. So I’ve always wondered… could I make tamales without corn?

I did a test last week, making just two tamales at first. The texture wasn’t quite right, so I tweaked the “masa” and made another batch, this time making the full recipe. I had delicious seasoned shredded beef provided by Del Real Foods, so I didn’t have to make the filling. Using a pressure cooker, the tamales take only 20 minutes to cook. It took me about 45 minutes to form the tamales themselves. Plan on an hour if it’s your first time. One eight-ounce package of corn husks is enough for two batches or a double recipe. I made the tamales small, appetizer sized. If you want them larger, look at the photos on Ani’s post to see how to double up the husks for larger tamales; this recipe should make 15-20 bigger ones.

I based my recipe on my friend Ani’s recipe for pork tamales, who has been making tamales her whole life. Be sure to check out her post for additional tips, ideas for fillings, and a mole sauce that sounds amazing.

Required FTC disclosure: Del Real Foods provided five of their paleo-friendly items for me to taste-test. I was not paid to write this post nor did they send samples expecting me to use them in a recipe. We’ll be giving away a Del Real Picnic Pack featuring these five items (and more) on April 24th.

Suitable for:

low-sodium, migraine, gluten-free, reduced-sugar, low carb, grain-free, and paleo diets

Not for:

vegan or vegetarian diets

You might also like:

Pork tamales from Confessions of a Foodie
Beef paleo tamales from Paleo Cupboard
Chicken paleo tamales (using spaghetti squash in the masa) from Everyday Paleo

Grain-free tamales

Votes: 8 Rating: 3 You: Rate this recipe!

Print Recipe

• CourseDinner

Servings	Prep Time
30 tamales	60 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings Prep Time 30 tamales 60 minutes

Cook Time Passive Time 20 minutes 2 hours

Grain-free tamales Votes: 8 Rating: 3 You: Rate this recipe! Print Recipe CourseDinner Servings Prep Time 30 tamales 60 minutes Cook Time Passive Time 20 minutes 2 hours Servings Prep Time 30 tamales 60 minutes Cook Time Passive Time 20 minutes 2 hours

Ingredients

• 36 dried corn husks soaked overnight
• 5.1 ounces coconut flour (1-1/3 cups)
• 4.25 ounces almond flour or toasted sunflower seed flour (1 cup)
• 3.2 ounces tapioca flour (3/4 cup)
• 1 tbsp smoked paprika
• 1 tbsp chili powder preferably California chile powder
• 2 tsp sodium-free baking soda or 1 tsp regular baking POWDER
• 1-1/2 tsp dried cumin
• 1/2 tsp chipotle powder
• 1/2 tsp sea salt finely ground after measuring
• 8 ounces lard or rendered high-quality bacon fat (1 cup)
• 1-1/4 cups low-sodium chicken stock warm
• 8-16 ounces filling (1-2 cups) such as pulled pork, shredded beef or chicken, cheese and or vegetables

Servings: tamales

Units:MetricUS Imperial

Instructions

1. Put the corn husks to soak in water overnight in a large container. Place a weight (such as another bowl) on top so they are completely immersed. If possible stir them around once or twice to make sure all the husks get fully soaked.
2. One hour before you want to make the tamales: Whisk coconut flour, almond flour, tapioca flour, smoked paprika, chili powder, baking soda, cumin and sea salt in a large bowl until well blended.
3. In a separate bowl, beat the lard or rendered bacon fat for one minute using an electric mixer at medium speed. It should be light and airy. Using a stand mixer is preferred to a hand mixer because you can get incorporate more air into the mixture.
4. Add one-third each of the flour mixture and broth.
5. Beat at medium speed, stopping to scrape down the sides. Continue adding flour and broth in thirds until dough is smooth and all is incorporated.

   
6. Cover and refrigerate for one hour.
7. When you are ready to make the tamales, cut 30 pieces of kitchen string about 8 inches (20 cm) long.
8. Have your filling and your “masa” sitting on a counter along with a few of the soaked husks in a bowl. I leave the rest of the husks in the water while I'm working.
9. Place 2 tbsp of “masa” in the center of a husk, spreading as evenly and thinly as you can with your fingers. You want it no more than ¼” thick.

   
10. Place a small amount of filling down the middle. This can be meat, cheese, thinly sliced vegetables, salsa, etc. Just make sure you don’t put too much filling in.

    
11. Fold one half of the husk towards you and press down, to seal the filling inside.

    
12. Open the husk and repeat with the other side.

    
13. Fold over the narrower end, then roll up the husk. If you like, fold in both ends (the wider end is thicker and less likely to cooperate) and roll like a burrito. Tie firmly with string. If using more than one type of filling, use different colored strings to tie them and write down what each color means.

    
14. Repeat until all the “masa” is gone. If you run out of filling, you can use grated cheese, strips of potato with salsa, or pre-cooked stew or chunky dal. It's all good.
15. Put about one cup of water in the bottom of a large steamer pot or pressure cooker. Place a steamer basket in the bottom. Make sure the water level is below the bottom of the steamer, so the tamales are not touching the water.
16. Stack the tamales inside the steamer basket. If they have an open end, put that end facing up.
17. Put on the lid. For pressure cookers: Bring to high pressure, cook 20 minutes, then turn off and let sit for two hours.

    
18. For regular pots: Bring to a boil then adjust the heat so it’s actively steaming but not boiling. After one hour check to make sure you haven't boiled away the water. If necessary carefully pour in some boiling water without hitting the tamales. Cook for up to two hours until tamales are done. Let cool in the pan to firm up.
19. Serve hot with salsa or another sauce. Freeze extras if you have them. Reheat in a steamer (best), or cover with a wet paper towel and microwave.

    

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