Low Carb Chicken Tamales

Servings: 15 Tamales

Ingredients:

• 10-15 corn husks (soak)

Dough:

• 6 oz cream cheese

• 4.5 cups of almond flour

• ½ cup tapioca flour 

• ¼ cup of Manteca or lard

• 2 tbsp baking powder

• ¼ tsp salt  

• 1 cup bone broth

• 1 tsp onion powder

• 1 tsp garlic powder 

Chicken filling:

• 1 tbsp avocado oil

• 2 cups rotisserie chicken 

• ½ onion, diced 

• 2 garlic cloves, minced 

• 3 cups green chile salsa or enchilada sauce 

• Jalapeno, diced optional 

Directions:

1. Soak your corn husks by submerging them under water as your chilis are cooking

2. Once your meat is cooked, take it out of the pot, and allow the meat to rest for 10 mins.

3. Let’s start on the dough – in a microwave safe bowl add cheese and melt at 30 second intervals.

4. Add in all ingredients for your dough and mix well. Taste dough and adjust to taste.

5. 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

6. 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)

7. 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.

8. Steam tamales for 1 hr until the dough is not sticking to the corn husk.

9. Enjoy them steamed with salsa, or pan fry them!

Nutrition:

Nutrition per serving:

• Calories – 214

• Fat – 15g

• Protein – 8g

• Total Carbs – 13g

• Net Carbs – 11g

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