Tamales
A modified version of a holiday favorite! I used oil instead of lard, chicken instead of pork, and added almond flour to reduce unhealthy fats and carbohydrates!
Servings Prep Time
12tamales 45minutes
Cook Time
2hours
Servings Prep Time
12tamales 45minutes
Cook Time
2hours
Ingredients
Instructions
  1. In a large pot, soak the cornhusks in hot water for at least 30 minutes
  2. In a large bowl, mix the dry ingredients (corn masa, almond flour, baking powder, and salt)
  3. 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)
  4. Spread about 3 tablespoons of dough into the softened cornhusk using a spoon or spatula
  5. Top with 2 tablespoons of shredded chicken filling
  6. 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)
  7. Place the tamale standing upright in a steamer and steam for about 60 minutes to 75 minutes
  8. Add hot water to steamer if needed until tamales are fully cooked
  9. The tamales will be done when they feel slightly firm and the corn husk can be easily removed
  10. 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