OK, let it be known that I have been jonesing for a tamale for well over a year now!
Well, yesterday, I happened to catch the tail end of a twitter conversation between Emily Deans and Winni Carter about what to do with plantain. I believe Emily was looking for some great recipes and Winni suggested ‘Tamale’ along with a quick down and dirty recipe.
Let me tell you that my heart skipped a beat and then started racing as this revelation seeped into my brain. I was going to make me some Paleo Tamales!!
- 4 Green Plantain
- 1 cup Lard/Butter/Ghee/Bacon Fat
- 1 tbsp Baking Soda
- 1 tsp Salt
- Bone Broth
- Banana Leaves or Parchment Paper
You can use whatever ‘Mexican’ filling you like from pulled pork, stewed brisket, spicy chicken to fish/seafood. In these particular Paleo Tamales I used the grilled Kingfish I had leftover in the fridge from last nights dinner. I fried up some garlic and onions, added in some tomatoes and broth as well as some chipotle peppers I had lying around. I shredded the fish and mixed it all together.
- Bring a pot of salted water to a boil.
- Wash the plantain thoroughly, cut into sections with skin on and then place in the boiling water for 20 – 30 minutes.
- Peel and place the plantain into a food processor.
- Add the fat, baking powder and salt and begin grinding it into a dough.
- You will need to add in some broth to thin out the dough a little bit as it is blending.
- The finish dough should be between the constancy of peanut butter and cookie dough.
- Spread about 3 tbsp of dough thinly on a 4 or 5 inch square of banana leaf or parchment paper.
- Add the filling.
- Roll the dough over the filling using the BL or PP and then fold up the bottom leaving the top open.
- Steam the tamales standing up if you can for 1 hour, checking frequently to see that there is water still left to boil.