| Prep Time | 45 minutes |
| Cook Time | 2 hours |
| Servings |
tamales
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Ingredients
- 2 cups corn masa
- 1 cup almond flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 2 cups warm chicken broth
- 16 ounces (1lb) shredded chicken with green salsa
- 12 large corn husks
Ingredients
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Instructions
- In a large pot, soak the cornhusks in hot water for at least 30 minutes
- In a large bowl, mix the dry ingredients (corn masa, almond flour, baking powder, and salt)
- Stir in vegetable oil and chicken broth with a spatula to form a dough (it should be creamy like soft ice cream, if it’s not creamy enough add more broth, 1 tablespoon at a time)
- Spread about 3 tablespoons of dough into the softened cornhusk using a spoon or spatula
- Top with 2 tablespoons of shredded chicken filling
- Fold one left side of the husk to the center, then the right side to form a burrito shape, then fold the bottom to the center (optional: tie a piece of corn husk around the middle to hold it all together)
- Place the tamale standing upright in a steamer and steam for about 60 minutes to 75 minutes
- Add hot water to steamer if needed until tamales are fully cooked
- The tamales will be done when they feel slightly firm and the corn husk can be easily removed
- Store in fridge for 5-7 days and reheat in microwave for 30-60 seconds
Recipe Notes
Nutrition Facts:
Serves: 12 tamales
1 serving = 1 tamale
Calories: 200
Fat: 8g
Saturated fat: 1g
Sodium: 220mg
Potassium: 24mg
Carbohydrate: 16g
Fiber: 2g
Total sugars: 1g
Protein: 15g
Choices/Exchanges: 1 starch, 2 protein, 1 fat
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