No need to adjust your eyes…yes, it is true…KETO TAMALES!!!
Ingredients for the masa:
400 mL can baby corn
1 cup sesame seed butter
2 egg whites
1 teaspoon ground cumin
1/2 teaspoon ground pepper
Ingredients for filling:
2 tablespoons lard (or other fat, like butter, tallow, etc)
1 jalapeno pepper
a few sprigs cilantro
a few sprigs parsley
1 green onion
1/4 cup strained tomatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup pulled pork (or whatever cooked meat of your choice: chicken, beef, etc)
Salt and pepper to taste
Ingredients for shell:
16 tamale husks OR husks harvested from 2 fresh ears of corn
To make the masa, I started with canned baby corn
Make sure what you buy is the low carb stuff, like this label shows
Place the baby corn in food processor (and discard liquid in can). Breakdown the baby corn until you get a crumbly paste
The next ingredient is sesame seed butter. Again, ensure that it is just one ingredient - sesame seeds
Add 1 cup of sesame butter to the baby corn, and blend well until you get a thick paste
Add 2 egg whites to the paste, and blend well again
Add ground cumin and ground pepper, and blend well again
This is what the resultant masa should look like - nice and thick. Set the masa aside.
To make the filling, start with chopping the vegetables: jalapeno pepper, green onion, cilantro and parsley
Then add the lard to the pan and turn up the heat
Drop the chopped vegetables in the fat
Then add the cumin, oregano and pepper
Cook until tender. In the next step you will add the strained tomatoes
Mix the strained tomatoes - let them cook for about a minute
I then added 1/4 cup water to loosen the sauce to this consistency
The sauce was placed in a small blender, to puree the mixture
The puree came out a lighter colour - nothing to worry about, as the red colour will come back with cooking again
I then added 1 cup of pulled pork (leftovers in my fridge). The filling was then adjusted for salt and pepper
For the outer shell, I had to harvest leaves from fresh corn
Chop the bottom (or else the leaves will not come out as one big piece)
Then chop the pointy tops off, to get squared leaves
In each leaf, add a dollop of masa
Then add a smaller dollop of meat filling
Roll the tamale, and bend the ends. Use aluminum foil to wrap around your tamales.
Place a steamer basket in a couple of inches of water, and turn the heat up
Place the tamales in the pot to steam
Place lid on pot, and let the tamales steam for 45 minutes (make sure it does not go dry - add water to pot if necessary)
Take the tamales out as soon as 45 minutes have elapsed
Look at them beautiful tamales!
The perfect bite
's to give that recipe
funny
