Ingredients
For the Red Chile Pork Filling
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1/2 tablespoon vegetable oil
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1/2 medium onion, chopped
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1 Kosher salt and freshly ground black pepper, to taste
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2 cups low-sodium chicken broth
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3 dried California chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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2 dried pasilla chiles, stemmed and seeded
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1 teaspoon ground cumin
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1 teaspoon dried Mexican oregano
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3 cloves garlic
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2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
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2 bay leaves
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1/2 tablespoon apple cider vinegar
For the Keto-Friendly Masa
For Assembly
Directions
Prepare the Red Chile Pork Filling (2 hours 45 minutes)
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.
- Add the chicken broth to the pot and bring to a simmer.
- 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.
- Add the toasted chiles to the simmering broth along with cumin, Mexican oregano, garlic cloves, pork shoulder pieces, and bay leaves.
- Bring to a boil, then reduce heat and simmer covered for 2-2.5 hours, until the pork is tender and easily shreds.
- Remove the pork and shred it with two forks. Strain the cooking liquid and reserve for later use if desired.
- 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.
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.
Mix well until a smooth, workable masa forms. The masa should be moist and spreadable.
Assemble the Tamales (30 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.
- Spoon 2 heaping tablespoons of the red pork filling down the center of 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 tamales hot and enjoy a traditional Mexican feast that fits your low carb diet!
Recipe Note
Can I make the pork filling ahead of time?
Yes! The red chile pork filling can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. This actually helps deepen the flavors. When ready to assemble, simply reheat gently before filling the tamales.
Can I substitute the lard in the masa?
Absolutely. While lard provides traditional flavor and texture, you can use olive oil, avocado oil, or butter as alternatives. Just keep in mind that the taste will vary slightly, but the masa will still bind and steam properly.
How do I know when the tamales are fully cooked?
The tamales are done when the masa is firm, pulls away easily from the corn husk, and no longer feels sticky. This typically takes 50–60 minutes of steaming. Let them rest for 5–10 minutes after steaming before unwrapping for the best texture
Nutrition
Amount/Serving
% Daily Value
- Fat
- 31.3 grams
- Carbs
- 6.8 grams
- Fiber
- 5.1 grams
- Protein
- 20.0 grams
