This keto tamales recipe offers an authentic way to enjoy a classic dish while adhering to a low-carb lifestyle. It’s surprisingly easy to make at home. I remember the first time I tried to make tamales, the corn husks we
Keto Pork Tamales: Gluten-Free & Easy!
Keto tamales: master this authentic recipe with tender pork and a low-carb masa. Savor a flavorful, gluten-free twist on a classic.
Ingredients
Method
- Pressure cook pork loin with water for 45 minutes, then shred and set aside.
- In a large bowl, combine shredded pork with Pink Himalayan Salt, Black Pepper, Garlic Powder, Cumin, Chili Powder, and 1/2 can of Red Enchilada Sauce. Mix well.
- In a separate bowl, prepare the masa by combining Almond Flour, 1/4 tsp Xanthan Gum, 1/2 can of Red Enchilada Sauce, and 1/2 cup of warm (100-1100F) water. Mix until a thick, pliable dough forms.
- Soak corn husks in warm water for 15 minutes to soften. Pat dry.
- Spread a thin layer of masa onto each corn husk, then add a spoonful of the pork filling in the center.
- Fold the sides of the corn husk over the filling, then fold the bottom up to create a sealed packet. Steam the tamales at 2120F for 1.5 to 2 hours, or until the masa is firm and easily separates from the husk.
- Serve hot with remaining enchilada sauce.
Notes
– When pressure cooking the pork loin, ensure it’s fall-apart tender; this makes shredding much easier and enhances the filling’s texture.
– If the masa feels too dry, add a tiny bit more warm water, a tablespoon at a time, until it’s pliable but not sticky.
– To check if your tamales are done, carefully unwrap one: the masa should easily pull away from the corn husk. If it sticks, steam for another 15-20 minutes.
– Cook pork to an internal temperature of 145°F (63°C) and allow a 3-minute rest for optimal juiciness.
– Store leftover tamales in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently in a steamer or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– If the masa feels too dry, add a tiny bit more warm water, a tablespoon at a time, until it’s pliable but not sticky.
– To check if your tamales are done, carefully unwrap one: the masa should easily pull away from the corn husk. If it sticks, steam for another 15-20 minutes.
– Cook pork to an internal temperature of 145°F (63°C) and allow a 3-minute rest for optimal juiciness.
– Store leftover tamales in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently in a steamer or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- When pressure cooking the pork loin, ensure it’s fall-apart tender; this makes shredding much easier and enhances the filling’s texture.
- If the masa feels too dry, add a tiny bit more warm water, a tablespoon at a time, until it’s pliable but not sticky.
- To check if your tamales are done, carefully unwrap one: the masa should easily pull away from the corn husk. If it sticks, steam for another 15-20 minutes.
- Cook pork to an internal temperature of 145°F (63°C) and allow a 3-minute rest for optimal juiciness.
- Store leftover tamales in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently in a steamer or microwave.
This keto tamales recipe is a testament to how traditional flavors can be adapted for modern diets without compromise. Enjoy the rich taste and satisfying texture, and don’t hesitate to experiment with different keto-friendly fillings!
Try this next: Keto Pork Scallopini: The Ultimate Low-Carb Dream!
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