Low Carb Tamales: Easy and Delicious Recipe

In the world of gastronomy, combining traditional flavors with modern dietary needs can be a culinary adventure worth embarking on. Tamales, a beloved dish in Mexican and Central American cuisine, are traditionally made with a masa dough wrapped in corn husks, filled with various ingredients. But what if you're following a low-carb diet? Can you still enjoy the delightful taste of tamales without deviating from your diet? Absolutely, with low-carb tamales!

Ingredients for Low-Carb Tamales

Before we dive into the making of these special tamales, let's gather our ingredients:

• 1 cup almond flour (as a substitute for traditional masa)
• 1/2 cup of coconut flour for texture and fiber
• 1/4 cup of melted butter or lard
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 1/2 cups of chicken or vegetable broth
• 12 corn husks, soaked
• Filling of your choice: shredded chicken or beef, cheese, roasted peppers, etc.

Preparation Steps

Soaking the Corn Husks

Begin by soaking your corn husks in hot water for at least 30 minutes, allowing them to soften for wrapping.

Making the Dough

1. In a large bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well.
2. Add the melted butter or lard to the dry ingredients, stirring until it forms a crumbly mixture.
3. Slowly incorporate the chicken or vegetable broth, mixing until you get a spreadable dough consistency. If too thick, add more broth; if too runny, add more almond flour.

🔍 Note: The dough should be spreadable but not too sticky. Adjust the consistency by adding flour or liquid incrementally.

Assembling the Tamales

1. Spread a thin layer of dough onto the center of each corn husk, leaving margins on the sides.
2. Place your chosen filling in the middle of the dough.
3. Carefully roll the husk, starting from the side with the filling, ensuring the dough seals around the filling.
4. Fold the bottom end of the husk upward to seal the tamale.

Cooking Low-Carb Tamales

After assembling the tamales, you have a few options for cooking:

Steaming

1. Stand the tamales upright in a steamer basket with the open ends facing upward. Don’t overcrowd them.
2. Steam for about 45-60 minutes until the dough is firm.

Instant Pot or Pressure Cooker

1. Place a steamer basket into your Instant Pot or pressure cooker, add water, and then layer the tamales.
2. Close the lid, set to sealing, and cook at high pressure for 25 minutes.
3. Perform a natural release for 10 minutes, then manually release any remaining pressure.

Tips for Perfect Low-Carb Tamales

• Keep the Dough Consistency Right: Too much liquid can lead to a mushy dough, while too dry can result in a crumbly texture.
• Don’t Overfill: Overstuffing can prevent the tamales from closing properly.
• Check the Filling: Ensure your filling is flavorful as the dough will absorb some of its taste.
• Rest Before Serving: Let the tamales rest for a few minutes before unwrapping to prevent tearing.

To sum up, the journey into making low-carb tamales is both an homage to tradition and an exploration of dietary innovation. With a bit of patience and creativity, you can enjoy tamales that are not only low in carbs but also rich in flavor. This recipe allows you to keep the essence of this beloved dish while catering to your dietary preferences.

Can I use other types of flour for low-carb tamales?

+

Yes, you can experiment with almond meal, flaxseed meal, or even psyllium husk for a different texture and flavor profile, but adjust the liquid accordingly to achieve the right dough consistency.

What fillings work best with a low-carb tamale?

+

You can use a variety of fillings like cheese, pulled pork, chicken, beef, or vegetarian options like sautéed spinach, mushrooms, or roasted peppers.

Are low-carb tamales freezer-friendly?

+

Absolutely! After cooking, allow the tamales to cool down, then store them in a freezer-safe container or bag. Reheat by steaming directly from frozen until heated through.