Keto Chorizo Tamales

Keto Chorizo Tamales

Chorizo tamales are the perfect keto-friendly breakfast that brings authentic Mexican flavors to your morning routine. This keto-friendly version uses Sonora Keto Tamale Masa to create an authentic-tasting tamale that fits perfectly into your keto diet plan. Perfect for anyone following a keto diet and wondering "what can I eat on keto diet," these tamales prove that low carb diet doesn't mean giving up traditional Mexican comfort foods!

The savory, spiced chorizo creates a filling that's both satisfying and keto-friendly. This recipe is an excellent addition to your collection of keto recipes and shows that ketosis doesn't mean giving up the cultural foods that define our heritage and celebrations. These chorizo tamales are perfect for those following a low carb diet while honoring traditional Mexican cooking methods.

Keto Chorizo Tamales

Sonora Keto

Servings

16

Prep Time

45 minutes

Cook Time

1.10 hours

Calories

316

Keto Chorizo Tamales

Ingredients

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    • 2 bags Sonora Keto Tamale Masa mix
    • 1 1/3 cups warm water (2/3 cup per bag)
    • 2 eggs (1 egg per bag)
    • 4 tablespoons lard or olive oil (2 tbsp per bag, lard adds traditional flavor!)

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    • 1 pound Mexican chorizo, casings removed
    • 1 medium white onion, finely diced (optional)
    • 2 cloves garlic, minced (optional)

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    • 16 dried corn husks, soaked in warm water until pliable

    Directions

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      1. Remove the chorizo from its casings and crumble into a large skillet over medium heat.

      2. Cook the chorizo, breaking it up with a spoon, until fully cooked and crispy, about 8-10 minutes.
      3. If using onion and garlic, add them to the skillet during the last 3-4 minutes of cooking until the onion is translucent.
      4. Remove from heat and drain any excess fat. Set aside to cool slightly.

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      1. In a large mixing bowl, combine the 2 bags of Sonora Keto Tamale Masa mix with 1 1/3 cups warm water, 2 eggs, and 4 tablespoons lard or olive oil.

      2. Mix well until a smooth, workable masa forms. The masa should be moist and spreadable.

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      1. Place corn husks in a large stock pot filled with hot water to soften for at least 30 minutes. Once softened, drain them and pat dry.

      2. Have the cooked chorizo filling ready in a bowl for easy assembly.

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      1. Pat the soaked corn husks dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides.

      2. Top the masa with about 2 tablespoons of the cooked chorizo filling, spreading it evenly over the masa.
      3. Fold in the sides of the husk, wrapping the masa around the filling. Fold up the narrow end of the husk to seal.
      4. Repeat with the remaining husks, masa, and filling to make 16 tamales.

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      1. Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer.

      2. Bring the water to a boil over medium-high heat, then cover and steam for 50-60 minutes until the masa is firm and pulls away from the husk easily.
      3. Remove from the steamer and let cool for 5-10 minutes before unwrapping.
      4. Serve these keto-friendly chorizo tamales hot and enjoy a traditional Mexican breakfast that fits your low carb diet!
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