4 tablespoons of lard or olive oil (lard adds flavor!)
2 bags Sonora Keto Tamale Masa mix
1. For the pork filling: Heat the oil in a large pot over medium-high heat. Add the onion, 1/4 teaspoon salt, and black pepper and cook until just tender, about 5 minutes. Add the chicken broth and %MCEPASTEBIN%asa according to the instructions on the bag.2. Gather the husks and pat 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 pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough, and filling. 3. 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 until the dough is firm, approximately 60 minutes. Remove from the steamer and cool slightly before unwrapping.4. Makes approximately 16 deliciously low-carb tamales!