Low Carb Norma

This is a recipe I am so excited to share. Not only was I raised in a Hispanic home, but my family ran an authentic Mexican restaurant. This girl grew up with authentic tamales. These keto tamales are a low carb version, but so tasty and so close to the authentic version, that I can’t wait to share them with you. NOTE: This dough recipe will make approximately 15 tamales. The meat will make double that. You can cut meat recipe in half if you only want 15 tamales.

Keto Tamales

Keto tamales are a real thing, and they are tastier than ever! You will never miss the corn in these delicious tamales. Such a tasty low carb version of a tamale. Do you have someone diabetic in your family or someone who can't eat sugar? Living low carb sugar free? These Christmas tamales can be the perfect dish for any celebration.

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Course: Main Course

Cuisine: Mexican

Keyword: keto mexican, keto tamale, keto tamales, low carb tamale, lowcarb tamales

Prep Time: 4 hours hours

Total Time: 4 hours hours

Servings: 15

Calories: 520kcal

Equipment

• Tamale steamer see my Amazon shop https://amzn.to/3EZbBI3
• Blender
• Large stock pot

Ingredients

• 8 lbs Pork Shoulder (Butt) Roast Bone in adds more flavor
• 1 onion, halved
• 1 garlic bulb, top trimmed off
• 4 Bay leaves
• 3 Tbsp Bouillon chicken or beef
• 3 Ancho chiles, dried
• 15 Guajillo chiles, dried
• 8 oz Dried Corn Husks (Hojas)
• 2 Cups Cheddar, Mexican blend or Mozzarella cheese shredded
• 4 oz. cream cheese cut in cubes
• 2 Tbsp baking powder
• 1/4 tsp salt
• 1 Tbsp Oregano
• 1 Tbsp Cumin
• 1/2 Cup Bacon drippings or animal lard (manteca)
• 4 Cups Almond flour

Instructions

• Trim fat pad off the roast. Chop the roast into approx. 3-4" cubes. If bone-in roast, trim off as close to the bone. The rest of the meat will fall off bone after cooking.
• Place meat in a Dutch oven or large stock pot. Add onions, garlic, Bay leaves, 3 Tbsp bouillon. Add enough water to cover meat, approximately 8-10 cups. Stir, and bring to a boil,. When reached a boiling, skim off the top of the broth with a spoon and reduce to a simmer, cover and cook for two hours.
• While meat is cooking, cut off the stems and remove all seeds of the dried chilies. Set aside.
• Place a large bowl on counter or in the sink and start separating the dried corn husks, removing any corn husk fibers. Place in large bowl then cover with warm water. Place a heavy weighted object i.e., lid, bowl or plate to weigh down husks and aid in soaking. Let them sit while your meat cooks.
• After two hours, check the meat. It should easily shred apart. Remove meat from broth and place in a separate pot. Shred meat and set aside. Remove the garlic bulb and onions from broth and place in a separate bowl. Toss out the three Bay leaves.
• Add all your chilies that have been deseeded to the hot pot of broth. Bring to a boil. Turn off, and place a plate on top to weigh down the chilies and allow them to soak in broth for 20-30 minutes.
• Take the garlic bulb and with a butter knife, gently press out the garlic cloves. Place the garlic cloves and onions removed from broth into a blender. Take the chilies out of the broth and add to blender.
• Strain 2 cups of chile infused broth and add to blender with 1 Tbsp Oregano and 1 Tbsp Cumin. Blend sauce until smooth. Taste for salt, if needed, add some. If you desire a thinner consistency, add more broth and continue to blend sauce until smooth.
• Add sauce to pot with shredded pork. Reserving 2 Cups of sauce. Warm over medium heat until all is mixed well. Turn off heat. Set aside.
• To make tamale dough, add 2 Cups of shredded cheese and 4 oz. cream cheese to a microwave safe bowl and melt in microwave for 1 minute, stirring at 30 seconds. Mix well and add baking powder and salt. Mix well. Add 4 cups of almond flour and start mixing as well as you can to incorporate all ingredients. Kneeding with your hands is the best way to get a dough consistency. I like to roll approximately 15 balls out of the dough, approximately 3" round. This will be placed in corn husk, and turn into your tamale dough.
• Take corn husks one at a time and dry them off with a paper towel. Spray center with oil and place a ball of dough in center. With your fingers or the back of a spoon, spread this out to an even thin consistency leaving space on edges, top and bottom. Fill center with a heaping tablespoon of pork filling and roll closed. Lifting bottom tab up to seal. Repeat with all balls of dough.
• Stack tamales in steamer pot in a circular pattern, against sides of pot, stacking them seam side and tab side down, slightly overlapping each other. Cover and bring to a boil, them reduce to simmer for 1 hour.
• When tamales are finished cooking, you will be able to peel the corn husk easily away from the dough, with no sticking. Use the leftover 2 Cups of sauce to enjoy as a topping over your cooked tamales. Enjoy!

Nutrition

Serving: 1g | Calories: 520kcal | Carbohydrates: 6g | Protein: 33g | Fat: 40g