HOT TAMALE GUM RECIPES

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AUTHENTIC KETO TAMALES RECIPE - KETOCONNECT



Authentic Keto Tamales Recipe - KetoConnect image

Warm keto tamales made with a tender spiced pork filling. This is the perfect recipe for taking your keto cooking to the next level.

Provided by Matt Gaedke

Categories     Main Course

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 90 minutes

Yield 6

Number Of Ingredients 20

6-8 Corn Husks (Washed)
1.5 lbs Pork Loin
1 tsp Pink Himalayan Salt
1 tsp Black Pepper
1 tsp Garlic Powder
3/4 tsp Cumin
3/4 tsp Chili Powder
1/4 tsp Xanthan Gum
2 cans Red Enchilada Sauce (10oz cans)
2 cups Almond Flour
1/2 cup Melted Butter
1 tbsp Psyllium Husk Powder
1 tsp Pink Himalayan Salt
1/2 tsp Black Pepper
3/4 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Baking Powder
1 large Avocado
1/4 cup Queso fresco
1/4 cup Sour Cream

Steps:

  • Preparing the Pork
  • Making the Tamales
  • Forming the Tamales

Nutrition Facts : Calories 508 kcal, CarbohydrateContent 11 g, ProteinContent 34 g, FatContent 39 g, SaturatedFatContent 12 g, TransFatContent 1 g, CholesterolContent 112 mg, SodiumContent 978 mg, FiberContent 6 g, SugarContent 1 g, UnsaturatedFatContent 7 g, ServingSize 1 serving

TOP SECRET RECIPES | DEL TACO TAMALES



Top Secret Recipes | Del Taco Tamales image

This 600-unit Mexican fast food chain celebrates the holidays each year with delicious little $2 corn husk-wrapped pork tamales made from a traditional recipe for authentic south-of-the-border taste. The only problem is when the holidays go away, so do these tasty tamales. And that's why we bust out this Top Secret Recipe. Making authentic tamales is not difficult, but it does take time. The pork requires a braise for several hours to get it fork-tender, and the wrapped tamales will take around 2 hours to steam until they're done. This hack is inspired by traditional tamale recipes that include a braising sauce for the pork made from rehydrated guajillo peppers. To coax out more flavor, I chose to first toast the peppers before adding them to the liquid. And rather than using lard in the masa dough, I found a combination of vegetable shortening and butter to be a more flavorful alternative. Steam all 24 of your tamales until they are fully cooked, and store those you can’t eat in your freezer for several weeks. Steam the frozen tamales for 20 to 30 minutes, and they’ll taste as good as fresh. How about a cold margarita to wash down those tamales? Find your favorite famous drink recipes here. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 4 hours 55 minutes0S

Prep Time 55 minutes0S

Cook Time 4 hours 0 minutes0S

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