When the weather gets cooler, our family loves to have an assortment of warm tamales at the table—from beef and chicken filled to mole and beans—especially around the holidays! There’s nothing quite like unwrapping a tamal, watching the steam rise out, and cutting into that first bite. We’ve made these with Green and Red Enchilada Sauce, chicken, and lots of love!
3 ¼ cups Almond Flour
1 ¼ cups Cassava Flour
½ cup Tapioca Flour
1 tsp Salt
1 cup Water
1 cup Non-Hydrogenated Coconut Shortening
1 tbsp Baking Powder
4 tbsp Avocado Oil
4 lb Boneless Skinless Chicken Thighs
Sea Salt and Black Pepper (for chicken)
1 jar Siete Red Enchilada Sauce
1 jar Siete Green Enchilada Sauce
12 Corn Husks or 12 Banana Leaves
Soak corn husks in a large bowl and completely cover with warm water. Place a heavy bowl or plate over them to completely submerge them underwater. Soak for 1-2 hours before using. Drain and pat dry before assembling tamales.
In two medium skillets heat 2 tablespoons of oil in each over medium-high heat. Season chicken with salt and pepper on both sides and divide into 2 lb each (2 lb for each skillet).
Sear chicken thighs on both sides over medium-high heat. Reduce heat to medium-low and add each one jar of enchilada sauce to each skillet. Cover and cook for 20-30 minutes on low until chicken is tender.
Pull chicken apart and mix with remaining. Keep both red and green pulled chicken separately. Set aside.
Combine almond flour, cassava, tapioca, salt in a bowl and mix well.
Add flour mix and baking powder to a stand mixer with the whisk attachment. Add water and mix on medium speed.
Add coconut shortening and mix on medium speed until mixture looks light and airy, about 1-2 minutes. Mixture should be soft, but not runny and easily spreadable.
Spread about ¼ cup of masa onto each husk or center of banana leaf. To each tamal, add about 2 tablespoons of green enchilada chicken and 2 tablespoons of red enchilada chicken. Fold each side over the filling and make sure the opened edge of the tamal is facing up when placed in the steamer.
Fill a large stockpot with 2-3 inches of water and place a steamer insert (at least 7 inches deep) in a stockpot, ensuring water does not touch the bottom of steamer. Line bottom and sides of steamer with the remaining corn husks. Stand tamales vertically in the steamer, with open ends up in a tightly packed single layer.
Heat pot over medium-high until steam is visible, about 6 to 8 minutes. Cover tamales with two clean and damp kitchen towels to trap heat, then cover tightly with a lid. Reduce heat to medium and cook for 1 hour & 30 minutes.
Check the water level halfway through and pour more water as needed. Turn off heat and let tamales rest for 1 hour before unfolding.
To test doneness, carefully uncover the pot and remove 1 tamal. Serve with your favorite Mexican crema or salsa.
Leftover fillings can be used to make enchiladas, used for flautas, or crispy taquitos.
If using banana leaves, pass leaves through an open flame to make leaves pliable, about 3-4 seconds on each leaf. Follow the same steps as corn husks tamales.
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