I absolutely love Mexican food! Honestly, I was sheltered in my youth because we had no good Mexican where I lived. It wasn’t until I moved to California that I had “Real” authentic Mexican. My mind was blown, what had I been missing my entire life up until now!
All the chains I grew up on were mere imposters that stamped out Mexican flavored food, and why does everything taste like cumin? There is so much more beyond that! My city has slowly caught up and I can now go out and get “Decent” Mexican food at a restaurant. What’s a girl to do? Thankfully I can cook and I take great visual notes, so when I was in Cali I watched EVERYTHING!
Being on a low carb/keto lifestyle has its challenges, like a good tamale! That’s when the creativity comes in, how can I get the texture and similarity of a tamale with out traditional masa? Well, it took a few trials but I really liked the texture and taste of coconut flour. Coconut flour varies depending on brand they are not created equal. For this recipe I used raw and unbleached coconut flour. It does have a coconut flavor, there’s no way around that. Although, the combination of the pepper jack cheese, chicken and coconut creates a beautiful harmony of flavors. I loved it, its a spin on the traditional flavor profile.I really wanted to get as much “Corn” flavor as possible, I thought about using baby corn because it is very low in carbs but I wanted to see if I could make one solely with the coconut flour. I clarified butter to get that rich taste of corn on the cob and I added cream for a nice smooth texture to mimic the masa dough. I needed to simplify the process, so I used a rotisserie chicken because well, there delicious and easy! If you want to cook your own chicken, great!
Oh, and guess what? I steamed them in my CROCK POT! Yes, your day just got a little better. I like the controlled heat of the crock pot and I didn’t have to worry about anything on the stove.
I can see why entire groups of women make these, it is a labor of love! It’s so worth it though, I plan on freezing a bunch and eating them when I have a craving for Mexican. Just individually wrap them and freeze after cooking. You can experiment with fillings, a good beef barbacoa would be tasty or even carnitas! Either way you can’t go wrong and 2 net carbs per tamale, that’s unreal! Serve them with some salsa verde or a rich tomato salsa and a dollop of sour cream and your in business!
- 1 package of corn husks
- 2 Cups/ 8 oz raw unbleached coconut flour I used (Coconut Secret)
- 1 1/2 t kosher salt
- 1 t baking soda
- 3 1/2 cups organic chicken broth
- 1/2 cup heavy cream
- 1/2 cup clarified salted butter (render down to remove the milk solid) here is a video if you have never done this
- 2 chicken breasts and thighs from a rotisserie chicken
- 4 oz crumbled queso blanco
- 8 oz shredded pepper jack cheese
- 1/4 cup sour cream
- 1/2 cup salsa verde ( I used Frontera salsa verde)
- add corn husks to a large bowl filled with warm water, allow to soak for 30 minutes
- next clarify your butter (there is a video in the ingredients section)
- add coconut flour, salt, baking soda into a mixing bowl and combine well
- add in butter, cream, and chicken stock
- stir all ingredients until you have a nice even paste
- small dice your chicken
- add cheeses, sour cream, and salsa to bowl with diced chicken
- working in batches, lay out corn husks on a flat clean surface, pat husks dry
- using a scoop (1 1/2 T) portion paste mixture in the center of the corn husk
- using a spatula, spread paste in the middle (3"x4") area of the husk
- place 1 1/2 T of chicken mixture down the center of the paste
- roll corn husk until sealed and fold over the bottom (narrow end) of the husk to secure
- keep under a damp paper towel until all tamales have been rolled
- using a 6 quart crock pot add 1/2 inch of water to cover the bottom of the crock pot
- use a small wire rack on the bottom to keep the tamales elevated above the water
- line the bottom with tamales and crisscross each layer until all your tamales are in
- take a few wet paper towels and place on the top layer of tamales (for even cooking)
- cover and heat on high for 1 hour
- drop heat to low and cook for additional 45 minutes to an hour
- remove tamales with tongs and serve with additional queso fresco and sour cream
2 net carbs per tamale
-these can be individually wrapped and frozen after cooking not all coconut flour is created equal for best results use the mentioned brand or Bob's Red Mill Brand