I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
Nightshade-free Tamales feature easy to make fluffy masa dough & a delicious meat filling without chile peppers. Homemade, easy and Gluten-free.
I like to make mine in the Instant Pot, but I give directions for stove top or pressure cooker, depending on your preference.
Perhaps the most surprising thing about homemade tamales is that: they are really pleasant to assemble and easy to make. I always pictured them being more labor intensive. But the spreading of tender fluffy masa into soaked corn husks is restful and feels loving, as you make a traditional dinner for loved ones.
Jump to Recipe
We all have childhood food memories that are the fabric and foundation of how we relate to food — and sometimes these memories comprise our favorite memories.
I grew up in San Diego with a Mexican housekeeper who sometimes stayed late on Fridays to make us authentic Mexican dinners. I feel so incredibly grateful for the homemade tamales I grew up eating and how the women who made them blessed me with their love and cooking.
Ingredients in Nightshade-free Tamales
This recipe has two components: the masa dough and the meat filling.
To make the Masa Dough, you’ll need:
For the Meat Filling, you’ll need:
- rice flour
- cumin — This seed comes from a plant in the parsley family. This great staple is ground to a powder for Mexican cooking and thankfully not a nightshade.
- dried ginger powder — I use this in place of black, red or white pepper. It tastes amazing as a sub, and is much healthier and gentler to the body.
- sea salt
- Optional additional spices are listed in the Notes section if you are not on a low vA diet.