Are there things you dream of or miss on all these Paleo/low carb/Atkins/Primal/Jerf lifestyles? Seriously, I dream of food 24/7 and I think of things I miss sincerely. A lot. And that is where a lot of my ideas come from- an intense desire to master something I can eat that will not make me feel bad, guilty, sick, or experience an allergic reaction.
Lately, I have been missing tamales. I have never even made one, but I have eaten my fat-assed share of them. I live in a highly hispanic population and the ability to call up a friend and ask where I can find some fresh, homemade tamales is WAY too easy. It’s like drugs, but masa and chicken instead. “Hey man, where can I score a a bag?” except here, the bag is full of piping hot tamales wrapped in foil. OMG it’s a very good reason to live where I do. Tamales.
Any-who, I have this other recipe that is for Corn Dog Cake Pops, with a corn dog batter that has no corn. It is grainfree, glutenfree, dairyfree and I started thinking about if I could transform my corn dog batter into tamale pie. I tweaked a few additions, made a few changes, and voila! A star is born. I then took yesterday’s Salsa Chicken recipe and added it to the mix, to make a yummy, comfort food casserole of Salsa Chicken Tamale Pie.
Ya’ll I died. It was rad. Then my husband ate it. And then he made those food noises you make when something makes you crazy inside. Like an intense food memory reborn, or a level of ecstasy that you didn’t expect from something that sounded so mundane as Tamale Pie. But it was one of those dishes that lead us to making those crazy sounds of food enjoyment that lead you to know that you nailed it.
It was that good.
And the best part was how simple this was.
The Salsa Chicken cooked in a crock pot all day and was easily shredded when done. It’s a quick and easy fix, that you basically throw in your slow cooker, three ingredients, and walk away.
The tamale pie crust took about 3 minutes in the blender and it was done, all total prep and combining. If you ever need simple and easy comfort food, this is your dish.
SLOW COOKER SALSA CHICKEN
- 2 LBS Boneless chicken thighs or breast (I buy mine organic from Whole Foods)
- 12 ozs. organic salsa
- Spice Hub Taco Seasoning
- Place chicken in the crock pot, toss in seasoning until all chicken is seasoned.
- Pour salsa over chicken.
- Set Crock Pot to LOW setting for 7 hours and walk away. Shred when ready.
TAMALE CRUST INGREDIENTS
- 3/4 cup grass-fed ghee, melted
- 8 LARGE eggs, I use Burrough’s Family Farms organic pasture-raised eggs
- 3TBSP raw honey or blue agave
- 3TBSP spicy mustard (the spicier the better)
- 1TBSP dash of Tabasco sauce (or other compliant hot sauce, but I prefer Tabasco)
- 1 tsp cayenne pepper
- 1/2 tsp Spice Hub Taco Seasoning
- 1/4 tsp garlic powder
- 1 C Otto’s cassava flour*
- 3/4t baking soda
- Pinch pink salt
- Small can sliced olives, or 1/2 c sliced olives (I used black but green works good, too)
- Preheat oven to 350˚F
- Grease a 8×8″ baking dish
- Whisk together butter, eggs, honey
- Stir in dry ingredients
- Run through the food processor or blender to get it really smooth. This helps yield more batter.
- Pour batter over salsa chicken.
- Add sliced olives.
- Bake for 45 minutes, or until golden brown, bubbly and top is cooked through.
- Enjoy hot, served with a cold crisp salad.
*You can sub 3/4 c almond flour and 1/4 c coconut flour for the cassava flour, just add one more egg.