Paleo Corn Tamale
Discover the perfect fusion of tradition and health with this Paleo Corn Tamale recipe—a delightful twist on a classic dish that's entirely grain-free and packed with flavor! Instead of traditional masa, these tamales feature a creative cauliflower and almond flour dough that mimics the texture of corn masa, making it a paleo-friendly alternative. Filled with zesty shredded chicken, diced onions, garlic, and warming spices like cumin and chili powder, each bite captures the comforting essence of tamales while staying true to a clean-eating lifestyle. Wrapped in soaked corn husks for that authentic presentation, this recipe is baked to perfection, delivering a wholesome yet indulgent meal. Perfect for family gatherings or simple weeknight dinners, these tamales are sure to impress paleo enthusiasts and lovers of Mexican cuisine alike.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 cup Almond flour
- 1 Egg
- 2 tablespoons Coconut oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Chili powder
- 0.5 cup Chicken broth
- 1 cup Cooked shredded chicken
- 0.5 Onion, diced
- 2 Garlic cloves, minced
- 0.5 teaspoon Cumin
- 0.25 teaspoon Black pepper
- 12 Corn husks
Instructions
First, soak the corn husks in warm water for at least 30 minutes so they become pliable.
Preheat the oven to 350°F (175°C).
Cut the cauliflower into florets, and steam them until tender. Once cooked, mash them thoroughly to achieve a smooth consistency.
In a large mixing bowl, combine the mashed cauliflower with almond flour, an egg, salt, and chili powder. Mix until a dough-like consistency forms.
In a pan, heat the coconut oil over medium heat. Add diced onion and minced garlic, sautéing them until they are golden brown.
Add shredded chicken, cumin, black pepper, and chicken broth to the onion and garlic mixture. Cook until the chicken is fully heated and the ingredients are well combined.
Take a soaked corn husk, spread about 2 tablespoons of the cauliflower dough onto the center, then add a tablespoon of the chicken filling.
Fold the sides of the husk over the filling, then fold the bottom up and tie the tamale with a thin strip of husk or kitchen twine to secure.
Repeat this process with the remaining corn husks and filling.
Place the tamales upright in a baking dish, cover with foil, and bake for 45-60 minutes.
Allow tamales to cool slightly before serving.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 17.8 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 446 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2760 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
