Deep Dish Tamale by Coconut Contentment (Grain-Free, Paleo)

Grain-free Deep Dish Tamale

This dish is one of my favorites.  It was born this past spring when the wonderful Ron and Patty of Chowstalker asked me to join in the creation of a new cookbook (read more about this cookbook here.)  I hope that you enjoy this as much as we do! :)

Here’s a snippet from the book that I wrote on the dish’s background:

“I love Latin American culture.  While in college, I often seriously considered packing my bags and catching the first plane to South America.  I knew I would be greeted with so much beauty, people that are so full of life and food that is beyond compare.  I actually did end up there a few times. While I do love to visit, I must say that I also love being right where I am.

Of course, I still tend to long to jump on a plane and head down to paradise – so I am always looking to find ways to bring Latin American culture alive in my daily life. This dish is one of those ways.  One of my favorite parts of this Tamale Pie is how easy it is.  Traditional tamales are quite time-consuming and worse – they contain grains – so I decided to find a quick way to make my tamale and be able to eat it, too. Enjoy :)”

Recipe: “Deep Dish Tamale”

Deep Dish Tamale by Coconut Contentment (Grain-Free, Paleo)

Serves: 4-6   Prep: 20 min    Cook Time: 35-40 min

Ingredients

 Filling:

1 tbsp of palm shortening (sub any healthy cooking fat)

2 cups shredded, cooked chicken (about 3/4 pound – thighs are normally the most affordable, and delicious)

2 ½ tsp cumin

¾ tsp chili powder

The zest of one lime

The juice of one lime

½  tsp salt

¼ tsp pepper

½ a purple onion sautéed

2 garlic cloves, finely diced

Tamale Dough:

2 white skinless, cooked and mashed sweet potatoes (sub with any other variety of sweet potato)

3 eggs

2 tbsp chicken broth (for purposes of traditional tamale flavor), sub: water

2 tbsp palm shortening (sub any healthy cooking fat)

1 tsp vinegar (white or apple cider)

5 tbsp coconut flour

½ tsp baking soda

½  tsp salt

Suggested Toppings:

Guacamole

Avocado Slices

Cilantro

Chopped Purple Onion

Directions:

1. Pre-heat oven to 375 degrees Fahrenheit.  In an 8 to 10 in. oven-safe skillet or pie dish, place the tablespoon of palm shortening (or other chosen cooking 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, KitchenAid 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 five to ten minutes.  Serve alongside your favorite toppings.

Enjoy! :)

Does anyone else have a favorite Latin American dish that is easily made allergy-friendly?

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Applegate Wienervention Kit Giveaway

Well, hello to some of my favorite people :)  It has been far, far too long.  My only excuse is that it has been quite a busy summer for the Coatney family…

We moved to a new home – one that can fit far more people than our tiny studio.  We are excited for the parties we will get to host here!

I also went to a wonderful doctor earlier in the summer to get some insight on the problems that still seem to linger even after eating Paleo for almost two years.  So far, so many answers have been given – which I am so thankful for.  An essential part of the treatment plan that I have been given is an even stricter diet than Paleo.  It’s called The Restoration Diet.  It has definitely stunted my creativity in the kitchen at times…leading to less blog inspiration.  But I am already starting to improve! So there is hope.

So let’s see, what else is new?  Oh yeah!

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One of my nightmares growing up was going to a cookout and finding the only menu item to be hot dogs.  Can I have ketchup with a little bit of hot dog please? Seriously, I used to hate hot dogs. This changed the day I stumbled upon Applegate’s Organic Grass-fed Beef hot dogs.  Ingredients?  Beef, water, and spices.  That’s all!  AND guess what these hot dogs taste like…?  Delicious beef!

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These hot dogs are so good I eat them plain.  Right out of the fridge. :) YUM.

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And they are good enough to be the star of any cook out.

Applegate sent me this wonderful outdoor cookout kit!  So what I did with it?  I, of course, had a cookout, and invited the best hot dog eaters I know – my family.  Starring the two best eaters I know…

Brother

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Husband

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They were blown away by just how GOOD these hot dogs are.  The AWESOME condiments and buns Applegate sent were just icing on the cake (I mean hot dog!)  These included: Rick’s Relish, Annie’s Mustard, Annie’s Ketchup, and Rudi’s Gluten-Free Buns!

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Keep up with all things Coconut Contentment and more…via TwitterFacebookPinterest, and Instagram.