It’s coming guys…Cinco de Mayo. Queue the salsa music! Cinco de Mayo is definitely an important holiday but for some people, is just another reason to indulge on more Mexican food! Mexican food is the bomb diggity and I don’t mean bar and grille tacos or Taco “Hell”. That’s like saying I love Chinese food and getting orange chicken (even though I do, you withhold your judgement). I mean REAL Mexican food like tamales, pastor, tripa tacos and homemade salsa that is so hot that makes you breath fire out of your ass. That said, we are celebrating with these easy and delicious Paleo Blue Corn Tamales.
You definitely heard me right, Paleo Blue Corn Tamales. The faux “blue corn” is a combination of red cabbage water and Organic Gemini Tiger Nut Flour. I prefer these over actual corn because tiger nut lends a nutty and sweet flavor, like a very high quality corn meal made from heirloom corns. These are completely guilt-free and chock full of resistance starch for your gut health. Without further delays…vamos a empezar!
Paleo Blue Corn Tamales:
“Masa” Dough:
2 Cups – Organic Gemini Tiger Nut Flour
¼ Tsp – Baking Soda
Pinch – Salt
1 Cup – Red Cabbage Water¹
Chili Paste:
3 Cloves – Garlic (Minced)
2 Tbsp – Ground Chipotle Pepper
2 Tbsp – Chili Powder
1 Tbsp – Ground Cumin
2 Tbsp – Bragg’s Nutritional Yeast
1 Tsp – Smoked Paprika
2 Tsp – Mexican Oregano
½ Tsp – Thyme
1 Tsp – Guajillo Chili Powder
½ Tsp – Stevia
1 Tsp – Garlic Powder
1 Tsp – Toasted Onion Powder
½ Tsp – Fresh Cracked Black Pepper
1 Tsp – Sea Salt
¼ Cup – Kasandrinos Extra Virgin Olive Oil
Other:
2 Cups – Shredded Chicken
Tools:
Note¹: Boil half a red cabbage (rough chopped) in 4-5 Cups of water for 20-30 minutes and strain. Add acid/base to achieve the right color. Add natural purple food coloring to enhance the color if wanted.
Instructions:
1.) In a mixing bowl, combine all chili paste ingredients and allow it to meld together for half an hour.
2.) While the chili paste is getting ready, soak your corn husks in warm water for half an hour.
3.) After chili paste is ready, mix together with shredded chicken. This will be the filling of your Paleo Blue Corn Tamales. If you would like, you can add whatever else you have in them.
4.) In a mixing bowl, mix the blue corn masa dough.
5.) To assemble these Paleo Blue Corn Tamales, take a corn husk, inspect for tears and holes. Spread a thin layer of “masa” dough in the middle, leaving a small border around the edge. Fill with chicken, fold and tie with another thin piece of corn husk. (Refer to video above for visual learners)
6.) Steam the tamales for 20-30 minutes depending on the size of your tamales. Remove from steamer, top with mango pico, fresh cilantro and maybe some queso fresco and you have yourself a party in your mouth! There you have it, my Paleo Blue Corn Tamales. Until next time, eat up, my friends!
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