Ingredients
For the Keto-Friendly Masa
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2 bags Sonora Keto Tamale Masa mix
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1 1/3 cups warm water (2/3 cup per bag)
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2 eggs (1 egg per bag)
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4 tablespoons lard or olive oil (2 tbsp per bag, lard adds traditional flavor!)
For the Chorizo Filling
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1 pound Mexican chorizo, casings removed
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1 medium white onion, finely diced (optional)
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2 cloves garlic, minced (optional)
For Assembly
Directions
Prepare the Chorizo Filling (15 minutes)
Remove the chorizo from its casings and crumble into a large skillet over medium heat.
- Cook the chorizo, breaking it up with a spoon, until fully cooked and crispy, about 8-10 minutes.
- If using onion and garlic, add them to the skillet during the last 3-4 minutes of cooking until the onion is translucent.
- Remove from heat and drain any excess fat. Set aside to cool slightly.
Prepare the Keto Masa (10 minutes)
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.
- Mix well until a smooth, workable masa forms. The masa should be moist and spreadable.
Prepare for Assembly (30 minutes, can be done while cooking chorizo)
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.
Have the cooked chorizo filling ready in a bowl for easy assembly.
Assemble the Tamales (20 minutes)
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.
- Top the masa with about 2 tablespoons of the cooked chorizo filling, spreading it evenly over the masa.
- Fold in the sides of the husk, wrapping the masa around the filling. Fold up the narrow end of the husk to seal.
- Repeat with the remaining husks, masa, and filling to make 16 tamales.
Steam the Tamales (50-60 minutes)
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.
- 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.
- Remove from the steamer and let cool for 5-10 minutes before unwrapping.
- Serve these keto-friendly chorizo tamales hot and enjoy a traditional Mexican breakfast that fits your low carb diet!
Recipe Note
Can I make these tamales ahead of time and reheat them later?
Yes! These chorizo tamales can be steamed in advance, stored in the refrigerator for up to 5 days, or frozen for up to 3 months. To reheat, simply steam them again for 15–20 minutes, or microwave (wrapped in a damp paper towel) until warm. This makes them an excellent option for meal prep or holiday gatherings.
What can I use if I don't have Sonora Keto Tamale Masa mix?
The Sonora Keto Tamale Masa mix is key to keeping the recipe low-carb and keto-friendly. If you can't find it, you may substitute with another keto masa alternative, or make a homemade version using almond flour, coconut flour, and psyllium husk for structure. However, the taste and texture may differ slightly from the authentic version.
Are there variations I can try with the filling?
Absolutely! While this recipe uses Mexican chorizo, you can substitute with shredded chicken, pork carnitas, or even a vegetarian option like sautéed mushrooms and peppers. Just make sure your chosen filling is low-carb if you're keeping it keto-friendly.
Nutrition
Amount/Serving
% Daily Value
- Fat
- 26.1 grams
- 40%
- Saturated Fat
- 8.5 grams
- 42%
- Trans Fat
- 0 grams
- Cholesterol
- 35 milligrams
- 12%
- Sodium
- 450 milligrams
- 20%
- Carbs
- 7.1 grams
- 2%
- Fiber
- 5.1 grams
- 20%
- Sugar
- 2.0 grams
- Protein
- 12.6 grams
- 25%
- Vitamin D
- 0.5 micrograms
- 2%
- Calcium
- 80 milligrams
- 6%
- Iron
- 2.5 milligrams
- 14%
- Potassium
- 350 milligrams
- 7%
