Corn-Free Tamales with Red Lentil Guajillo Sauce

Over the holidays, I experimented with different corn-free tamale recipes and found that you absolutely don’t need corn to make tamales! In fact, Puerto Ricans make a similar dish to tamales that they call pasteles, using a variety of ingredients like plantains, pumpkin, cassava, and taro. Inspired by that, I wanted to create a version that still captured the flavor of sweet corn. After testing several recipes, this one became my favorite. The masa is made with cassava, potato, millet flour, and almond flour. Millet flour really reminds me of corn in flavor, so this ingredient is key!

It’s been years since I’ve eaten corn, but just one bite of these brought back memories of the traditional tamales I used to love. It’s amazing how food can transport us back to moments from the past, and I’m so excited to share this recipe with you. I also plan to keep experimenting with more corn-free tamale variations—it’s been such a fun process!

Tamales:

• 1 cup fresh yuca (cassava), peeled and grated (see note)
• 1 cup potatoes, peeled and diced
• 2 garlic cloves
• 1 cup millet flour
• ¾ cup blanched almond flour (see note)
• ½ cup vegetable broth or water
• 3 tbsp avocado oil
• 1 tbsp maple syrup
• 2 tsp baking powder
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp sea salt

For Wrapping:

• Banana leaves
• Parchment paper
• Kitchen string (optional)

Instructions

1. Defrost the Banana Leaves
   Remove the banana leaves from the freezer and let them soften at room temperature.
2. Steam the Potatoes
   Place the diced potatoes in a steamer or a pot with a steam basket. Add about 2 inches of water to the pot, cover, and bring it to a boil. Steam the potatoes for 15–20 minutes or until they are fork-tender
3. Peel and Grate the Yuca
   For fresh yuca, peel the skin, then grate 1 cup’s worth using the shredded cheese side of a box grater. If using frozen yuca, defrost it first, as it is typically pre-peeled and ready to grate.
4. Blend the Wet Ingredients
   In a blender, combine the grated yuca, steamed potatoes, garlic, vegetable broth (or water), avocado oil, maple syrup, smoked paprika, cumin, and sea salt. Blend on high for 1 minute, or until smooth.
5. Add the Flour
   Add the millet flour, almond flour, and baking powder to the blender. Blend on the lowest speed, just until the mixture comes together and resembles tamale masa. Avoid over blending.
6. Prepare the Banana Leaves
   Cut the banana leaves into 6–7 pieces, each about 8 inches wide. Wash them thoroughly with water and dish soap, then dry them with a towel or paper towels. Lay a sheet of parchment paper (about twice the width of the banana leaf) flat on your workspace, then place a banana leaf on top.
7. Assemble the Tamales
   Scoop about ⅓ cup of tamale masa onto the center of the banana leaf.
   • For plain tamales: Fold one side of the leaf over the masa, then fold in the ends, wrapping it like a burrito.
   • For tamales with filling: Spread the masa across the banana leaf, place your filling of choice in the center, and fold the banana leaf as described.
8. Wrap the Tamales
   Wrap the tamale in parchment paper, ensuring it is tightly sealed. Optionally, tie it with kitchen string to secure it tightly.
9. Steam the Tamales
   • If using a steamer: Arrange your tamales on the rack, and steam the tamales for 35 minutes.
   • For stovetop steaming: Add 3–4 inches of water to a pot, cover, and bring it to a boil. Place a steaming basket inside the pot, ensuring it sits above the water level. Arrange the wrapped tamales in the basket, cover, and steam for 30–35 minutes. Check periodically to ensure the water doesn’t evaporate completely, adding more water if needed.
10. Serve
    Carefully unwrap the tamales and plate them. Top with your favorite sauce, such as salsa or the Red Lentil Guajillo Sauce below.

Notes

• This recipe calls for fresh yuca, also known as cassava, not cassava flour. Frozen yuca is fine—just make sure to defrost it before using. Yuca can be found at Latin or Asian markets, in the produce section or the frozen section. Many larger grocery stores now carry it.
• Banana leaves are typically found in the frozen section at Latin or Asian markets. Kitchen string for tamales can also be found there.
• For this recipe, I used blanched almond flour, but regular almond flour works just as well.

Makes: 6–7 tamales

Guajillo Sauce:

• 5 guajillo chiles
• 2 tomatoes
• ½ onion
• 4 garlic cloves
• ½ tsp cumin
• ¼ tsp cinnamon
• 1 tsp oregano
• 1 tsp sea salt

Red Lentils:

• 1 cup split red lentils, rinsed
• 2.5 cups water
• 1 bay leaf
• ½ tsp sea salt

Instructions

1. Cook the Lentils:
   In a medium pot, combine the rinsed red lentils, water, bay leaf, and sea salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the lentils are tender and most of the water has been absorbed. (If water starts to boil over, lift the lid to release steam until the water has reduced enough to cover again.)
2. Prepare the Guajillos and Tomatoes:
   Cut off the stems of the guajillo chiles and make a small slit down the side of each. Open them up gently, remove the seeds, and discard them. In a pot, add the guajillo chiles and tomatoes, along with 2 inches of water. Cover and steam for 10 minutes, or until softened.
3. Blend the Sauce:
   Transfer the softened chiles and tomatoes to a blender. Add the onion, garlic, cumin, cinnamon, oregano, and sea salt. Blend on high until smooth.
4. Combine and Simmer:
   Once the lentils have absorbed all the water, and the lentils are fully cooked, add the guajillo sauce to the pot with the lentils. Stir to combine and let it simmer for 10 minutes.
5. Serve:
   Serve the red lentil guajillo sauce over tamales, or as a side dish.