Dog-Friendly Tamales
Treat your furry friends to a delightful spin on a traditional Mexican favorite with these pup-approved tamales! Packed with wholesome ingredients like tender chicken and savory pumpkin puree, these tamales are easy to make and perfect for sharing. Now your dogs can join in the fiesta without missing out on the fun!
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 bell peppers
- 1/3 cup of bell pepper puree (79.2 ml)
🥩Meat & Seafood(1)
- your choice of protein (using chicken)
🫙Pantry Staples(3)
- 1 cup of coconut flour (125 g)
- 1/4 cup of coconut oil (60 ml)
- 1 1/2 cups of dog-friendly bone broth (360 ml)
📦Other(2)
- 1 cup of macienda (240 ml)
- 1/3 cup of pumpkin puree (79.2 ml)
Nutrition (per serving)
Calories
439
Protein
20g
Carbs
44g
Fat
20g
👨🍳 Instructions
- 1
Boil two bell peppers for about 15 to 20 minutes until they're nice and soft.
- 2
Transfer them to a blender with a little bit of the cooking water and blend until smooth.
- 3
For the filling, add your chicken, 1/3 cup of bell pepper puree, and 1/3 cup of pumpkin puree. Let that cook until the chicken is completely cooked and tender enough to shred.
- 4
For the masa, add 1 cup of macienda, 1 cup of coconut flour, 1/3 cup of bell pepper puree, 1/4 cup of coconut oil, and about 1 1/2 cups of dog-friendly bone broth. Mix everything together with your hands, adding a little more broth if needed until you get a soft, spreadable consistency.
- 5
Grab a soaked corn husk, spread it on your masa, and add some of your chicken right in the center. Fold your tamale and place it in your tamalera.
- 6
Once they're all assembled, steam them for about an hour, checking the water throughout.
- 7
Once they're done, let them cool completely and remove the corn husk before giving one to your dog.
💡 Pro Tips
- ✓Boil bell peppers at a rolling boil (212°F) for exactly 15-20 minutes until the skin separates easily from the flesh, which indicates pectin breakdown and optimal puree texture for dogs with sensitive digestion.timing212°F, 15-20 minutes
- ✓Reserve 2-3 tablespoons of bell pepper cooking water when blending because the starch-thickened liquid helps achieve a 2:1 puree-to-liquid ratio that prevents separation when mixed into the filling.technique2:1 puree-to-liquid ratio
- ✓Mix masa ingredients by hand for exactly 2-3 minutes of kneading; coconut flour absorbs liquid slower than wheat flour, so over-mixing (beyond 3 minutes) causes the masa to become gummy as cell walls rupture and release excess starch.timing2-3 minutes kneading
- ✓Add bone broth to masa in 1/4-cup increments rather than all at once, because coconut flour requires hydration time—wait 30 seconds between additions so the flour fully absorbs moisture before assessing if more liquid is needed.technique1/4 cup increments, 30-second intervals
- ✓Steam tamales at 212°F (steaming temperature) for exactly 60 minutes with water maintained at a gentle rolling boil; the masa sets when its starch granules gelatinize at 149-167°F, a process that takes 45-50 minutes, plus buffer time for steam penetration through husks.timing60 minutes at 212°F
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
Share this recipe
Dog-Friendly Tamales
Treat your furry friends to a delightful spin on a traditional Mexican favorite with these pup-approved tamales! Packed with wholesome ingredients like tender chicken and savory pumpkin puree, these tamales are easy to make and perfect for sharing. Now your dogs can join in the fiesta without missing out on the fun!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 bell peppers
- 1/3 cup of bell pepper puree (79.2 ml)
🥩Meat & Seafood(1)
- your choice of protein (using chicken)
🫙Pantry Staples(3)
- 1 cup of coconut flour (125 g)
- 1/4 cup of coconut oil (60 ml)
- 1 1/2 cups of dog-friendly bone broth (360 ml)
📦Other(2)
- 1 cup of macienda (240 ml)
- 1/3 cup of pumpkin puree (79.2 ml)
Nutrition (per serving)
Calories
439
Protein
20g
Carbs
44g
Fat
20g
👨🍳 Instructions
- 1
Boil two bell peppers for about 15 to 20 minutes until they're nice and soft.
- 2
Transfer them to a blender with a little bit of the cooking water and blend until smooth.
- 3
For the filling, add your chicken, 1/3 cup of bell pepper puree, and 1/3 cup of pumpkin puree. Let that cook until the chicken is completely cooked and tender enough to shred.
- 4
For the masa, add 1 cup of macienda, 1 cup of coconut flour, 1/3 cup of bell pepper puree, 1/4 cup of coconut oil, and about 1 1/2 cups of dog-friendly bone broth. Mix everything together with your hands, adding a little more broth if needed until you get a soft, spreadable consistency.
- 5
Grab a soaked corn husk, spread it on your masa, and add some of your chicken right in the center. Fold your tamale and place it in your tamalera.
- 6
Once they're all assembled, steam them for about an hour, checking the water throughout.
- 7
Once they're done, let them cool completely and remove the corn husk before giving one to your dog.
💡 Pro Tips
- ✓Boil bell peppers at a rolling boil (212°F) for exactly 15-20 minutes until the skin separates easily from the flesh, which indicates pectin breakdown and optimal puree texture for dogs with sensitive digestion.timing212°F, 15-20 minutes
- ✓Reserve 2-3 tablespoons of bell pepper cooking water when blending because the starch-thickened liquid helps achieve a 2:1 puree-to-liquid ratio that prevents separation when mixed into the filling.technique2:1 puree-to-liquid ratio
- ✓Mix masa ingredients by hand for exactly 2-3 minutes of kneading; coconut flour absorbs liquid slower than wheat flour, so over-mixing (beyond 3 minutes) causes the masa to become gummy as cell walls rupture and release excess starch.timing2-3 minutes kneading
- ✓Add bone broth to masa in 1/4-cup increments rather than all at once, because coconut flour requires hydration time—wait 30 seconds between additions so the flour fully absorbs moisture before assessing if more liquid is needed.technique1/4 cup increments, 30-second intervals
- ✓Steam tamales at 212°F (steaming temperature) for exactly 60 minutes with water maintained at a gentle rolling boil; the masa sets when its starch granules gelatinize at 149-167°F, a process that takes 45-50 minutes, plus buffer time for steam penetration through husks.timing60 minutes at 212°F