Grain-free tamales
These paleo tamales are not authentic, but really hit the spot if you are going grain-free!
Ingredients
- 36 corn husks (dried) soaked overnight (start with boiling water)
- 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 baking soda (sodium-free) or 1 tsp regular baking POWDER
- 1-1/2 tsp cumin (dried)
- 1/2 tsp chipotle powder
- 1/2 tsp sea salt finely ground after measuring (omit for low-sodium version)
- 8 ounces lard or rendered high-quality bacon fat (1 cup)
- 1-1/4 cups chicken stock (low-sodium) warm
- 8-16 ounces filling (1-2 cups) such as pulled pork, shredded beef or chicken, cheese and or vegetables
Instructions
- Be sure to SOAK the corn husks overnight, or 2-3 hours in boiling water. Cut 30 lengths of kitchen string (8" long) so those are ready before you begin. 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
- Whisk together all the dry ingredients (coconut flour through sea salt). Set aside.
- In a separate bowl, beat the lard or bacon fat for one minute using an electric mixer at medium speed. It should be light, airy and fluffy. Using a stand mixer is preferred to a hand mixer because you can get more air incorporated into the mixture.
- Add one-third each of the flour mixture and broth. Beat at medium speed, stopping to scrape down the sides, and adding flour and broth in thirds until dough is smooth like whipped butter. Cover and refrigerate for an hour.
- Place 1 cup water in the bottom of your pressure cooker, then add your steamer basket. Make sure the water is BELOW the bottom of the steamer basket.
- To make each tamale: take one large corn husk, shake the water off, then spread a thin layer of tamale mixture (about 2 tablespoons) in a small rectangle (no more than 1/4" thick). Place a small amount of filling down the middle, then fold over to seal inside. 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.
- Fold one half of the husk towards you and press down, to seal the filling inside.
- Open the husk and repeat with the other side.
- Fold over the narrower end, then roll up the husk and tie firmly with the string. If you like, fold in both ends (the wider end is thicker and less likely to cooperate) and roll like a burrito. Tie firmly closed with the kitchen string.
- Repeat until all the “masa” is gone or you run out of something else. Stack the tamales inside the steamer basket. If they have an open end, put that end facing up.
- Secure the lid of the pressure cooker. Set on Pressure Cook (high) for 20 minutes. Once it goes off, turn off heat and use natural pressure release. Let sit for 2 hours. Open the lid and enjoy your tamales!
Notes
Stovetop instructions: For regular pots, fill with 1-2 cups of water, bring to a boil and add the steamer basket. The water needs to be below the steamer basket. Turn down the heat so it’s actively steaming but not any higher than that (you don't want the water to boil off). Cover and cook for up to two hours until tamales are done. Let cool in the pan to firm up.