Tamales are wrapped and cooked in corn husks or banana leaves, but they are removed from the husks before eating. Try them served with pico de gallo on top and a side of guacamole and …
Preview
See Also: Chicken RecipesShow details
Well, of course, it’s only natural to bring the crockpot into this easy pork tamale recipe. I love to slow-cook pork shoulder or pork butt (fat trimmed off) in some heavenly juice combinations of enchilada and taco sauce. TIP: Best to make the slow-cooked, shredded pork the night before. One step out of the way.
While tamales are easy to make, there are a few components to prep before assembling and cooking them. Prep the corn husks. Corn husks come dried so you’ll need to soak them in some hot water for an hour or so until they’re softened and easily foldable. Soaking them makes them easy to work with when you go to assemble the tamales.
*The recipe makes 45-50 tamales and fits in a 28-quart steamer pot or larger. Make ahead – The red chile pork and masa can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use. To freeze – Place cooled in an airtight container or zip-lock bag and freeze for up to 6 months.
Our Keto Tamales are absolutely mouthwatering, but you can make them even more amazing with the right toppings! Toppings are also a great way to add a little extra fat to your keto tamale – and diet. Once you’ve mastered the keto almond flour masa dough, feel free to experiment with different fillings.