“If the masa I get is drier, I put more broth. Perhaps most important among them: the consistency of that day’s masa, a blend of coarsely ground corn, lard, spices, and water. She knows by heart everything that’s needed for each tamale, but measurements can change on the fly depending on all kinds of factors.
Shortly after I arrive at the church where she’ll teach me, an Italian-Polish girl from New Jersey, how to make the popular holiday dish, she informs me that she doesn’t use a recipe. Usually, the process is a group social activity, but today it’s a lesson. fat (grams) 11 carbs (grams) 6 net carbs 2.5 protein (grams) 25 Fiber (in grams) 3.Becky Montes has been making tamales for 25 years. Remove and serve warm, or allow to cool fully and store in yourĬalories 469 fat (grams) 39 sat. Lock the lid in place, set the valve to sealing, and set the pot to cook with the “steam” button. Add a steam rack on top of the trivet, then place tamales open end-up in the pot. Add a trivet and enough water to reach just below the bottom of the trivet. Repeat steps 6-11 until all keto tamales are assembled.ĭrain liquid from the Instant Pot and wipe clean. Tie the folded tamale with one of the corn husk strips so it stays bundled together. Then, fold up the “tail” where you left extra space.
Wrap the edges of the cornhusk around the tamale. Avoid overstuffing! Fold the left and right sides of the corn husk up like a taco and ensure that the meat and cheese are fully surrounded. Top with a small amount of shredded cheese. Add a small amount of shredded pork down the center of your rectangle. Leave about an inch of room from the edge closest to you. Be gentle and work slowly so you get a smooth, even layer. Starting a few inches down from the narrow end, spread a thin layer of masa downward and create a rectangle shape. Lay out a corn husk with the widest end facing you (see photo in the post above). Tear two of the corn husks into long, thin strips for tying tamales together. Remove corn husks and dry them just enough so that they are not dripping wet. In a skillet on medium heat, dry fry the meat to eliminate excess moisture. Remove meat from the Instant Pot and shred, discarding any large portions of fat, onion, and garlic. Add almond flour, flax, and remaining salt to the mix and stir well until a paste forms. Pour boiling water over the top to soften and melt the fat, stirring so it melts completely. While water reaches a boil, add bacon fat to a mixing bowl. Allow pressure to release naturally (about 15 more minutes).īoil remaining water. Lock the lid in place, set the valve to sealing, and set your pot to pressure cook at high pressure for 45 minutes. In your Instant Pot, add 2 cups of the water and all spices (use only 1 teaspoon of salt). Weigh them down with a bowl or plate to keep them submerged. In a large heat-safe container, add corn husks and pour hot water over the top until they are completely covered.
Makes 8-12 tamales Total Time: 2 hours 10 minutesĨ-12 dried corn husks, plus 2 more for tying And I want them to be Keto Friendly and make them in my Instant Pot.
I thought “Good Golly I want to make Tamales for Thanksgiving too!” But I’ve never made them before.
Have you watched season 3 final episode of 13 Reasons Why? Tony’s boyfriend is sitting at the table making tamales for Thanksgiving.