Coconut Masa Chicken Tamales

The one on the left is the coconut flour tamale

Okay, this was my first time using coconut flour as the primary flour in tamales - so this is a total experiment and is not an exact science.  So, I would recommend that you play with this masa a bit if you make it.  This worked, but I think it was still a bit dry.  I have to experiment a bit more in order to get a bit more moisture in the masa.  I didn't want it to be cake like, so I underestimated the moisture - it still worked well, but not the perfection in a tamale that I am looking for.  I will update this post when I do this again if I make changes or find the perfect combination.  Likewise, if someone tries this, I would love to know how it goes.

Make the masa
Masa Ingredients:

2 cups coconut flour
4-7 eggs (I used seven I believe) - but start with 3-4 and see how your masa feels - then gradually add the other eggs if necessary
paprika 1.5 TBS
salt 2 tsps
cumin 1 TB
chili powder 1.5 TB
Coconut oil - 3/4 to 1 cup
chicken stock (or vegetable stock if vegetarian) - about 1/2 cup and gradually add more as needed

Knead all of these ingredients together.  You may need to add more eggs, coconut flour, chicken stock, or coconut oil until you believe your masa is JUST right.  It should be doughy-sticky.

Make the Filling:

For a vegetarian option, check out my other blogs with the black bean filling or the kale/mushroom filling.  

I made this set with chicken
1. Boil the chicken (1-2 lbs)
2. Shred or chop it in very small pieces
3. Sauté in olive oil with spices (cumin, salt, pepper, garlic powder)
4. Use the salsa inside the tamale with the chicken when you use this filling.  (See my plantain recipe for a delicious chipotle salsa).

Assemble the Tamale:

I spread this dough on parchment paper with my hands/fingers kind of like when you fill a pie crust.

1.  So, spread the dough on the parchment paper, corn husk, or banana leaf. 

2. Add the filling.

3. Fold the tamale.

4. Steam for about an hour.