A traditional Mexican dish made of minced and seasoned meat packed in cornmeal dough, wrapped in corn husks, and steamed. Here is my take on the classic Mexican recipe.
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raffia, soaked in water
1⁄3 cup amaranth
1⁄3 cup ground flaxseeds
1⁄3 cup almond flour
1⁄3 cup lima beans, cooked
1⁄3 cup psyllium husk
1 tablespoon melted coconut oil
1 tablespoon finely chopped
seeds from 1 pomegranate
- In a large bowl mix amaranth, ground flaxseeds, almond flour, lima beans, and psyllium husks.
- Stir in the oil and enough water to make a smooth dough. Add water just a little at a time so the mixture doesn’t become runny.
- Season with salt.
- Place the corn husks on the counter. Divide the mixture evenly, place in the middle of each leaf, and sprinkle with coconut sugar.
- Wrap husks tightly around the dough, and tie the bundles with the raffia on each side to secure.
- If you desire, dip the bundles into water colored with hibiscus flowers, giving the tamales a beautiful pink color.
- Cook the tamales in a bamboo steamer over a large pot of boiling water for 45 minutes.
- Place on a plate, carefully open, and top with pomegranate seeds and honey.
Made it? Tell us about it–