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 :)”
Serves: 4-6 Prep: 20 min Cook Time: 35-40 min
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 medium 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
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?
Keep up with all things Coconut Contentment and more…via Twitter, Facebook, Pinterest, and Instagram.
Stay Connected