WebBoil: Place the lid on the pan and bring it to a boil over high heat then reduce the heat to low high. Cook Tamales: Simmer for 30 minutes then check and add more …
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WebAlmond Flour Tamales with Red Chile Pork - Keto, Gluten Free, Low Carb Find this Pin and more on Mexican keto recipes by Epadedes. Ingredients Meat 1 tbsp Bacon …
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WebGluten Free, Keto, Low Carb. Feb 9, 2022 - These easy keto Almond Flour Tamales with Red Chile Pork are just the Mexican comfort food for your keto diet dinner! Gluten Free, …
To assemble the Red Pork Tamales, start by shaking off some of the excess water from the corn husk. Shake it off swiftly! (Insert Taylor Swiftly) Cup with the palm of your non-spreading hand. Spread the masa evenly on the corn husk stopping halfway to the top and all the way down the bottom. There’s a natural curve to the corn husk.
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.
*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.
Heat the 6 tablespoons broth in a large skillet. Add flour and whisk for at least 4 to 5 minutes. Add red chile sauce and salt, stir, and cook for 10 minutes. The chile sauce will be very thick at this time. Add the 3 pounds shredded pork and stir so all the pork is well coated with the red chile sauce. Simmer for at least 10 minutes.