You know how I’ve been telling you about this amazing bundle of Primal and Paleo cookbooks, success stories, research papers, how-tos, discounts and more? If you don’t know about this incredible sale, the details are here.
Well…one of the cookbooks in the Primal Life Kit is the Chowstalker Community Cookbook. You’ll find my recipe (!) for Spring Risotto with Ham and Asparagus, of course, as well as over 130 Paleo/Primal recipes by other bloggers. It’s pretty awesome and there are so many that I want to try! One in particular kept drawing me back. It was a recipe for a Deep Dish Tamale by Emily Coatney, at Coconut Contentment.
I have actually been craving tamales lately. I grew up in California and live in Colorado so tamales are a part of my culture. But they’re time consuming to make and they’re made with corn so they’ve fallen to the side. Then I saw this open-faced tamale that you whip together and toss in the oven and suddenly I knew what I would be making and sharing with all of you.
The crust of this is nothing short of amazing. The combination of white sweet potato and coconut flour does an impressive job of standing in for masa. It’s tender and fluffy and slightly sweet and the chicken topping is nicely spiced. We ate it with guacamole and salsa and it was terrific! I have to admit, though, my mind starting going wild with all of the possible toppings for this crust. Just like a traditional tamale, you could do beef, pork, even a sweet variation. There’s a lot of fun to be had!
So go ahead and make this recipe and then go get your bundle while it’s still on sale. Who knows which recipes or articles or books will be the ones to change your life?
Disclaimer: In the spirit of full disclosure, this is an affiliate link, which means that I may get a commission if you decide to purchase the Primal Life Kit. It’s an incredible bundle from some spectacular people, so I know you’ll be in good hands.
Deep Dish Tamale by Coconut Contentment
1 Tbsp. palm shortening (sub any healthy cooking fat)
2 c. shredded or chopped cooked chicken (about 3/4 lb., thighs are normally the most affordable and delicious)
2 1/2 tsp. cumin
3/4 tsp. chili powder
zest of one lime
juice of one lime
1/2 tsp. salt
1/4 tsp. pepper
1/2 purple onion, chopped and sautéed
2 garlic cloves, finely diced
2 white sweet potatoes, cooked, peeled and mashed (sub any variety of sweet potato)
2 Tbsp. chicken broth (sub water but broth provides the most authentic flavor)
2 Tbsp. palm shortening (sub any healthy cooking fat)
1 tsp. vinegar (white or apple cider)
5 Tbsp. coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
1) Preheat oven to 375 degrees. In an 8-10 in. oven-safe skillet or pie dish, place the Tbsp. of palm shortening (or other chosen fat). Put in the oven to heat the skillet to temperature.
2) Combine all of the filling ingredients in a medium sized bowl – toss well to ensure even coverage.
3) Combine all of the dough ingredients together in a large mixing bowl using a hand mixer, Kitchen Aid mixer, or by rolling up your sleeves and giving it a good stir until well-combined.
4) Once your oven has preheated carefully remove your skillet or dish. Evenly distribute the melted cooking fat in the bottom of the pan. Pour your dough into the skillet, spread out evenly with the back of a spoon or a spatula. Layer your filling on top, lightly pressing it into your dough.
5) Carefully place in oven to cook for 35-40 minutes, until the edges are nicely browned and the chicken has begun to brown. Let cool for 5-10 minutes. Serve alongside your favorite toppings.