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Serves 9
Tamales are like little presents that you unwrap and give to your body, these are extra tasty and have no added grains, sugars or preservatives!
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients:
Tamale Wrappers:
9 corn husks
Masa Dough:
2 cups almond flour
1/3 cup arrowroot powder
½ cup butter or lard
½ teaspoon baking powder
Optional: 1 ½ teaspoons corn extract
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon hot sauce
Chili Pork:
1 pound of cooked pork shoulder
2 tablespoons avocado oil
1 teaspoon sea salt
1 teaspoon smoked paprika
1 tablespoon hot sauce
Optional Garnishes:
1 medium avocado, peeled & diced
¼ cup sour cream
2 whole scallions, minced
Instructions:
Bring a large stock pot of water to a boil and turn off the heat. Add the corn husks and place a lid on top and allow husks to soak for 20-30 minutes. Remove from the water and dry the husks.
While husks are soaking, gently mix all the masa dough ingredients together until well-combined.
Gently mix all of the chili pork ingredients together until well-combined.
Spread out the corn husks and fill each with a scoop of masa dough and chili pork. Flatten with a spoon and gently roll up like a burrito.
Carefully place each tamale in a steamer basket secured in a large stock pot. Steam with the lid on for 35-45 minutes.
Remove from the oven and when cool enough, open a tamale and serve with optional diced avocado, sour cream and minced scallion.
Serve between 9, storing any leftovers in a glass container for up to 3 days.
Enjoy!
Nutrition does not include garnishes
Calories: 355
Carbs: 9
Net Carbs: 6
Protein: 14
Fat: 31
Keto Chili Pork Tamales
