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Easy Paleo Tamales with Shredded Chicken and Salsa Verde

Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs


  • 36 dried corn husks soaked overnight
  • 1-1/3 cups coconut flour
  • 1 cup pumpkin seed flour you can simply grind pumpkin seeds
  • 3/4 cup tapioca flour
  • 1 tsp baking powder
  • 1 cup butter softened
  • 1- and-a-half jars HERDEZ salsa verde 16-ounce
  • 2 cups shredded chicken


  • Beat together coconut flour, pumpkin seed flour, tapioca powder and baking powder. Slowly incorporate butter and salsa. Set aside.
  • Spoon 1-2 Tbsp of the mixture into the middle of each corn husk. Top with 1 Tbsp chicken.
  • Fold the sides in and then fold the bottom of the tamale up like a burrito.
  • Place, open end up, in a steamer basket in a pot full of water. Bring to a boil and then reduce heat to low to steam the tamales for about 2 hours. Let cool.