Keto Red Chile Pork Tamales

Keto Red Chile Pork Tamales

The art of tamale-making is a treasured tradition passed down through generations, and this keto-friendly adaptation using SONORA Keto Tamale Masa ensures that tradition can continue for those following a low carb diet. 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. This recipe makes 16 generous tamales, perfect for family gatherings, holidays, or special occasions.

Keto Red Chile Pork Tamales

Sonora Keto

Servings

16

Prep Time

45 minutes

Cook Time

3.30 hours

Calories

389

Cuisine

Mexican

Category

Dinner

SONOR Keto Tamale Masa is so authentic, no one will know it's low-carb!  Enjoy!

Keto Red Chile Pork Tamales

Ingredients

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    • 1/2 tablespoon vegetable oil
    • 1/2 medium onion, chopped
    • 1 Kosher salt and freshly ground black pepper, to taste
    • 2 cups low-sodium chicken broth
    • 3 dried California chiles, stemmed and seeded
    • 2 dried ancho chiles, stemmed and seeded
    • 2 dried pasilla chiles, stemmed and seeded
    • 1 teaspoon ground cumin
    • 1 teaspoon dried Mexican oregano
    • 3 cloves garlic
    • 2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
    • 2 bay leaves
    • 1/2 tablespoon apple cider vinegar

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

    Directions

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      1. Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion, 1/4 teaspoon salt, and black pepper. Cook until the onion is just tender, about 5 minutes.

      2. Add the chicken broth to the pot and bring to a simmer.
      3. In a dry skillet over medium heat, toast the dried chiles (California, ancho, and pasilla) for 1-2 minutes until fragrant. Be careful not to burn them.
      4. Add the toasted chiles to the simmering broth along with cumin, Mexican oregano, garlic cloves, pork shoulder pieces, and bay leaves.
      5. Bring to a boil, then reduce heat and simmer covered for 2-2.5 hours, until the pork is tender and easily shreds.
      6. Remove the pork and shred it with two forks. Strain the cooking liquid and reserve for later use if desired.
      7. Blend the cooked chiles, garlic, and some cooking liquid until smooth. Mix this chile sauce with the shredded pork and apple cider vinegar. Season with salt and pepper.

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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.

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

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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. Spoon 2 heaping tablespoons of the red pork filling down the center of 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 tamales hot and enjoy a traditional Mexican feast that fits your low carb diet!
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