small amount of oil for greasing the foil packetsor can use non stick foil
sour cream or paleo sour cream
4squares of foil
processor or ninja type blender
1covered fry pan or skillet
In a medium frying pan or skillet on medium high, melt butter. Add minced garlic and pork stew meat. Sear pork meat on all sides. Add chopped cilantro and stir.
Once pork is browned, pour salsa verde on top of the pork meat and stir.
Turn heat down to low, cover and simmer for 40 to 50 minutes. Shred pork in pan with a fork and stir.
Preheat oven to 400 F.
In a processor or blender, grind up cauliflower florets until a rice or small grain texture forms.
In a large mixing bowl combine all the ingredients for the tamale dough except for the small amount of oil. Mix thoroughly until a pasty dough forms.
With a pastry brush, lightly brush oil on one side of each foil square, or can use non stick foil.
In the middle of each foil square, place a small amount of the tamale dough and spread it into a small rectangle with the back of a spoon.
Place a small amount of chile verde pork down the center of each dough rectangle.
Place a small amount of dough on top of pork on each tamale. Using hands or the back of a spoon spread and form dough on top to cover pork and sides of tamale. Add a little more dough if needed to cover.
Fold sides of foil over each tamale and fold ends to enclose tamale in a foil packet. Place the packets on a baking sheet and bake for 25 minutes.
Remove from oven, and let cool for a couple minutes.
Open just the top of each packet to uncover just the to of tamales and return to the oven to bake for 5 to 6 more minutes to brown the tops a bit.
Remove and cool a couple minutes before using a spatula turner to remove carefully from the foil. Serve and can garnish with a little salsa , or sour cream.
*all nutritional data are estimates based on the products I used* Serving size: 1 tamale