I’m going to warn you from the start, this recipe is not going to be the most straight forward, and you should know that tamales are a process. These are definitely worth the time and effort! These are delicious, and very much like the REAL THING. They are so good that I ate 8 of the 15 we made yesterday, all by myself. I say these are a winner!
My son Matthew asked for “mollies” a few nights ago. My husband and I, as happens on occasion, were stumped. Matthew drew pictures and pantomimed. Finally after about fifteen minutes, my husband got it. Tamales! I have been missing tamales, living in Arizona, especially at this time of year. Our Hispanic community is making and selling tamales everywhere. Even at work for our potluck someone brought homemade tamales, which of course I was not able to eat since they contain corn.
I’d thought about trying to make tamales using coconut flour or almond flour, but that’s as far as I got. When Matthew asked, I decided to start looking.
Making tamales was going to be a bit of a challenge, in that while I have eaten many tamales in my 49 years, I have not actually made them. It helps tremendously when you know what texture you are after. That was something my husband and our youngest son have done together over the years… made the “mollies”. I’ve watched them but haven’t actually participated in the process. Thankfully my husband was home to observe as I put the dough together.
Last weekend I tried a recipe using coconut flour; but it did not work out. The coconut flour was just too, too sweet tasting and the tamales were moist but somehow sucked every bit of moisture out of my mouth and then clumped in my throat, you know how coconut flour can do that sometimes?
So next on the list… almond flour. I did a search on the Internet and found this recipe: Tamales. Yes, Tamales. from Not Just Broccoli but it calls for oat flour… which is not GAPS legal. The flax seed is GAPS legal, although it is considered an advanced food. Dr. Natasha says this on her FAQ page about flax seed:
Flax and chia seeds and oils are allowed on the Full GAPS diet. As a whole seed they are very fibrous and should not be consumed until diarrhoea has cleared completely.
All right, this is where things get complicated because making tamales isn’t something you do all at once. First you need some good meat to put inside the masa and second you need chili sauce.
3 or more pounds of Pork butt roast or chuck roast
Toss the meat into your crock pot and cook on low for 10 hours, or until you can easily shred the meat using a fork. Once you have the meat shredded, mix in red chili sauce to moisten it.
The Red Chili Sauce
For the sauce, I have to send you to a different recipe. This is the one I used: Red Chili Sauce To Be Used with Traditional Tamales
However, I omitted the flour since we are gluten-free. Here are the other changes I made to the recipe:
- I didn’t roast the dried chiles in the oven (I didn’t notice that step)
- I soaked the dried chiles in 3 cups of pork broth which I took from the meat in the crock pot and blended the chiles in the pork broth which they soaked in to soften
I am really not sure what happened but my sauce ended up thick like paste. Which was okay with me, I just put in more broth to water it down.
Now for the masa part of these tamales. My husband recited the recipe that he uses for regular corn masa, and between his and the recipe mentioned earlier (Tamales. Yes, Tamales. from Not Just Broccoli) I came up with my own, and wow was I lucky to hit it on the first try! Sometimes that just happens! I did make a second batch today to retest and make sure I had the ingredients correct.
Almond Flour Flax Meal Masa
- 2-1/2 cups blanched almond flour (I used Honeyville)
- 1/2 cup flax seed, freshly ground into powder (I use this brand: Go Raw’s Organic Sprouted Flax Seeds)
- 8 ounces lard
- 1/2 cup broth, red chili sauce or water
- 1 teaspoon salt
The masa is very easy to put together. Just place all ingredients into a big bowl and mix until thoroughly blended. I videotaped the process and you can see that here:
Yesterday my husband helped me put together the first batch of tamales and we made 15 tamales using the masa mixture. I think that is because my husband made some fatter tamales, whereas my second batch today I made all slender tamales.
Since I opened my big mouth on Facebook and shared the recipe, I wanted to hurry and get the recipe up, but I only had 10 ounces of meat left. So I was only able to make 10 tamales with this batch. I have quite a bit of masa left over, at least enough to make two dozen more tamales.
So I am going to go out on a limb and say the masa for this recipe will make 36 small tamales. You will need about one ounce of meat for each tamale, plus 1 black or green olive to stuff in the middle. Please do not go “authentic” and use green olives that are not pitted unless you warn anyone eating your tamales that they have basically a rock inside.
Okay, now for the assembling process. I have a video, and I have still photos. Here’s the video – I assemble four or five tamales so you can see the process a few times.
I love my Spatula Spreader, it’s this one here:
Okay, get yourself a couple of tablespoons of masa on your spatula spreader or spoon or whatever you are using.
Spread onto the parchment paper. I used Unbleached Parchment Paper.
Spread it out until it is about as thick as two quarters (so says my hubby). This is roughly about 6″ x 5″.
Line up some tamale meat in the center of the masa, and tuck in one black olive.
Fold over until the two ends match up against each other.
Using your thumbnail or fingers, squish the thin layer of masa toward the tamale. Squish the parchment paper at both ends so that the masa meets.
Fold the parchment paper over, then fold up at the bottom. Leave the top unfolded.
Trim the top edge of the parchment paper.
Using a colander and steamer, stand the tamales up well above the water. To help these stay upright I crumpled a piece of aluminum foil and tucked it behind the tamales.
Cover with a damp towel and allow to steam for about one hour.
When one hour is up, remove one tamale and let it sit on the counter for a few minute to cool and firm up. Unwrap after a few minutes and make sure the masa is set up. If it is firm to the touch, then you are probably good to go! Turn the heat off and remove those babies from the pot.
Please let me know if you get a chance to try these, I would love to know how they turn out for you!
This recipe shared at Fat Tuesday.
In case you are interested, the coconut flour tamale recipe can be found here: Play Hard, Eat Good: Cold Coconut Chicken Tamales
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