We have grown to love the spicy flavors in south-of-the-border foods. This tasty recipe is in keeping with tradition while using only Paleo-approved ingredients. Olé!
SERVES 4
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, diced
• 1 cup diced button mushrooms
• 1 cup chayote squash, diced (if unavailable, use
• zucchini or yellow squash)
• 1 pound lean ground beef
• 1 tablespoon freshly ground flaxseed meal
• 1 teaspoon chili powder
• 2 scallions, chopped
• ½ teaspoon freshly ground pepper
• 8 fresh banana leaves, soaked in water for one hour
1. Cut each banana leaf into an 8 × 10-inch square and a 12-inch strip.
2. Heat oil in a skillet over medium heat. Add onion and sauté for five minutes. Toss in mushrooms and squash. Continue to sauté for five minutes. Add beef, stirring for five minutes or until thoroughly browned. Remove from heat.
3. Stir in flaxseed meal, chili powder, and scallions. Arrange equal portions in the centers of the banana leaf squares. Fold top and bottom of each square in, and then roll each tamale into a rectangular shape. Tie with 12-inch banana leaf strips.
4. Fill a 4-quart pot with 1 inch of water. Insert steamer basket and bring to boil. Place tamales in basket and cover. Reduce heat to low and simmer for one hour.
