Keto Pork Tamales
I have waited years to share this recipe, just to make sure I perfected it! It’s so good, and the texture of the dough resembles masa, you will not miss it!
Servings: 20 tamales
Ingredients:
Tamales Dough:
4 ounces of cream cheese
4 cups of almond flour
1 cup of Manteca
2 tablespoon of baking powder
¼ teaspoon of salt
½ teaspoon chicken bouillon
10 ounces of Mexican cheese
Meat:
5lbs of pork leg/butt/shoulder (make sure it has fat)
Cook with 1/2 large onion
4-5 garlic cloves
1.5 tbsp Real Salt (discount code: lowcarblove)
Sauce
2 pasilla chilies
3-5 Guajillo chilies
2 cascabel chiles
2 cups water
3 tablespoons of chicken bouillon
1/2 tablespoon ground cumin
3 garlic cloves
Directions:
In an instant pot, add your pork, onion, garlic, and salt and cook for about 1-2 hrs until tender. You can also do this on a stove with boiling water and cook until tender for about 4 hrs.
As that is cooking, let’s work on your sauce. In a large saucepan, add your dried chilis and water and bring it up to a boil. Set on medium heat and continue boiling your chilis for 10-15mins until they have rehydrated and are soft.
Soak your corn husks by submerging them under water as your chilis are cooking
Once your chilis are done, deseed them.
Place your chilis in a blender and add your chicken bouillon, cumin and garlic cloves. At this point, you can add 1 cup of your water from your chilis.
Once your meat is cooked, take it out of the pot, and allow the meat to rest for 10 mins.
Add about 3 cups of broth from meat to your sauce blender and blend.
Let’s start on the dough - in a microwave safe bowl add cheese and melt at 30 second intervals.
Add in all ingredients for your dough and mix well. Taste dough and adjust to taste.
Spread a small layer of lard on your washed corn husk and then your dough. Do this for all of your corn husks and set aside
Shred your meat with a fork. You’re going to place your your shredded meat on the stove with your blended sauce. Cook this together for about 5 mins until combined.
Now, assemble. You’re going to add your meat on top of your dough, roll and fold up (this is better seen in the video)
Using a large steamer, fill your pot at the bottom with water. You’re going to start stacking your tamales, placing them on a ring on the outside.
Steam tamales for 1 hr until the dough is not sticking to corn husk.
Enjoy them steamed with salsa, or pan fry them!
Nutrition:
4g Net Carbs
6g Total Carbs
3g Fiber
41g Fat
52g Protein
614 Calories