Tamales-comfort at it’s finest.

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What a comfort food! Tamales are great things to make when you have a bit of time. Luckily most of the work is done in the crock pot, but they do take about an hour and half of active work. They are a really great thing to do with kids! Not to mention, they freeze REALLY well! I made these the week before my husband and I moved into our new home. I froze them and reheated them the day we were moving. It provided a great healthy alternative to grabbing food out. They were a big hit!

This recipe is best done in two parts. The night before or morning of: Put your beef into crockpot (Recipe below). Let the beef cool and begin to prepare your plantains. The plantains need to boil for about 30-45 minutes and can simply be left while you do something else. You could also do the plantains the night ahead/morning of.

Then Grab your kids, family, or friends and prepare your tamales! This would be a great time to teach your kids about the cultures that make tamales regularly! It is a pretty brainless preparation. I’m making them as I type this post. :)

I erased my photos!!! I’m so sad!! I posted the few I had below.. Had to retake a picture of the final one. I apologize. I like mine a little spicier than I made so I added sriracha to mine in the picture. Feel free to add what ever spices you would like! You really can’t mess this up!

This recipe came from My Paleo Life  and Paleo OMG

Serves: 6-8

Crockpot Beef Recipe


  • 2-3 lb roast (or which ever meat you choose, my chuck was on sale)
  • 1-2 large yellow onions sliced
  • 1/2 cup chicken or beef broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon chili powder


  • Pull out crock pot.
  • Put meat in pot.
  • Put broth in pot.
  • Put onions on top of meat.
  • Put spices on top of meat and onions.
  • Cover.
  • Put crock pot on low for 8-10 hours
  • Take 2 forks and shred it!

Tamale Crust


  • Green Plantain
  • 1 cup Lard/Butter/Ghee/Bacon Fat
  • 1 tbsp Baking Soda
  • 1 tsp Salt
  • Bone Broth
  • Banana Leaves or Parchment Paper

Filling: You can use whatever ‘Mexican’ filling you like from pulled pork, stewed brisket, spicy chicken to fish/seafood. In these particular Paleo Tamales I used the roast


  1. Bring a pot of salted water to a boil.
  2. Wash the plantain thoroughly, cut into sections with skin on and then place in the boiling water for 20 – 30 minutes.
  3. Peel and place the plantain into a food processor.
  4. Add the fat, baking powder and salt and begin grinding it into a dough.
  5. You will need to add in some broth to thin out the dough a little bit as it is blending.
  6. The finish dough should be between the constancy of peanut butter and cookie dough.
  7. Spread about 3 tbsp of dough thinly on a 4 or 5 inch square of banana leaf or parchment paper.
  8. Add the filling.
  9. Roll the dough over the filling using the BL or PP and then fold up the bottom leaving the top open.
  10. Steam the tamales standing up if you can for 1 hour, checking frequently to see that there is water still left to boil.


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3 thoughts on “Tamales-comfort at it’s finest.

    1. Ellie Post author

      I’m still new to the host service I use. I do get spam, which is unfortunate. I know you can blog certain users and state certain words you don’t want posted in your comments. I’m sorry that is probably not much help. I’m still learning also.


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