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.