Servings: 12

Ingredients:

Tamale Dough:

• 4 cups of almond flour

• 1 cup of Manteca

• 2 tbsp of baking powder

• ¼ teaspoon of salt

• ½ teaspoon chicken bouillon

• 10 ounces of mexican cheese

• 8 ounces of cream cheese

Filling:

• 3 to 6 Poblanos roasted, peeled, and chopped in strips

• 2 oz cream cheese

• 1 medium onion diced and chopped

• 1 tablespoon chicken boullion

• 3 cups of Mexican blend Shredded cheese or mozzarella

• 1 jalapeno

• 1 teaspoon of garlic powder

• Salt to taste

Directions:

Make dough:

1. In a microwave safe bowl add cheese and melt at 30 second intervals.

2. Add in all of the dough ingredients and mix well.

3. Taste dough and adjust to taste.

4. Set aside

5. Roast poblanos and peel skin

6. Cut into strips

Make Filling:

1. Cook onion on oil until fragrant add in cream cheese and poblanos

2. Brush a tin layer of manteca

3. Spread filling on washed corn husk

4. Wrap and add to tamal pot

5. Steam cook for 45 minutes or until done

Nutrition:

Nutrition per serving:

• 7g Net Carb

• 11g Total Carb

• 4g Fiber

• 45g Fats

• 18g Protein

• 505 Calories

More From Low Carb Love