Ingredients
For the Keto-Friendly Masa
For the Green Chile Chicken Filling
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2 cups chicken broth or stock
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3/4 cup cooked, shredded chicken
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2 cups roasted, peeled, and chopped green chiles
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1/2 medium onion, chopped
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2 cloves garlic, minced
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1/2 teaspoon cumin
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1/2 teaspoon dried oregano
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Salt and pepper
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1/2 cup heavy cream
Directions
Prepare the Corn Husks (30 minutes)
Soak the corn husks in warm water for 30 minutes to soften.
Make the Green Chile Chicken Filling (15 minutes)
In a large saucepan, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
- Add the shredded chicken, chopped green chiles, cumin, oregano, salt, and pepper.
- Cook for 2-3 minutes to blend flavors.
- Pour the chicken broth into the saucepan with the chicken and green chiles and stir until combined.
- Bring the mixture to a boil, then reduce the heat and let it simmer until thickened, about 5 minutes.
- Stir in the heavy cream and cook until heated through. Set aside to cool slightly.
Prepare the Keto Masa (5 minutes)
In a mixing bowl, combine the Sonora Keto Tamale Masa mix with 2/3 cup warm water, 1 egg, and 2 tablespoons lard or olive oil.
Mix well until a smooth, workable masa forms. The masa should be moist and spreadable.
Assemble the Tamales (20 minutes)
Pat the soaked corn husks dry. Starting 1/2 inch from the wide end of a husk, spread about 2-3 tablespoons of the masa mixture into the center of each softened corn husk.
- Spoon 1-2 tablespoons of the green chile chicken filling down the center of the masa.
- Roll up the corn husk, starting from the bottom and rolling towards the top, so that the filling is enclosed. Fold the sides of the husk over the top of the tamale to secure it.
- Repeat with the remaining masa and filling to make 8 tamales.
Steam the Tamales (50-60 minutes)
Steam the tamales in a steamer basket or pot for 50-60 minutes, until the masa is fully cooked and the tamales are firm.
Serve hot with additional green chile sauce or toppings of your choice.
Recipe Note
Can I make these tamales ahead of time?
Yes! You can assemble the tamales and refrigerate them (uncooked) for up to 24 hours before steaming. You can also freeze them (cooked or uncooked) for up to 2 months. To reheat cooked tamales, steam them for 15–20 minutes or microwave wrapped in a damp paper towel until hot.
Can I substitute the lard in the masa?
Absolutely. While lard gives a traditional flavor, you can substitute with olive oil or avocado oil for a lighter option. Just note that the flavor will be slightly different, but the texture of the masa will still work well.
What can I serve with these tamales?
These tamales pair wonderfully with additional green chile sauce, salsa verde, guacamole, or a fresh side salad. For a fuller meal, consider serving them alongside Mexican-style cauliflower rice or a keto-friendly slaw.
Nutrition
Amount/Serving
% Daily Value
- Fat
- 21.8 grams
- Carbs
- 9.2 grams
- Fiber
- 5.0 grams
- Protein
- 18.7 grams
