Beef Tamales

Servings: 12 tamales

Ingredients:

Tamales Dough

• 2 ounces cream cheese

• 4 cups almond flour

• 1 cup manteca (lard), softened or melted

• 2 tablespoons baking powder

• ¼ teaspoon salt

• ½ teaspoon chicken bouillon

• 1-2 cups of bone broth

• Optional - 4 ounces Mexican cheese (depending on texture of masa)

Meat

• 2 lbs chuck roast

• ½ large onion

• 4 garlic cloves

• 1 tbsp salt

• 2 cups of bone broth or water

Sauce

• 2 pasilla chiles

• 3–5 guajillo chiles

• 2 cascabel chiles

• 2 cups water

• 3 tablespoons chicken bouillon

• ½ tablespoon ground cumin

• 3 garlic cloves

Directions:

Cook the BEEF

1. In an Instant Pot, add: meat, onion, garlic, and salt.

2. Cook on high pressure for 20–25 minutes (or until very tender).  If cooking on the stovetop, simmer for 1 hour until the chicken easily shreds.

Prepare the Sauce

While beef cooks:

1. In a saucepan, add dried chiles + 2 cups water.

2. Bring to a boil, then reduce to medium heat.

3. Cook 10–15 minutes until soft and rehydrated.

4. Soak corn husks in warm water while the chiles cook.

5. Once chiles are soft, remove stems and seeds.

Blend for the sauce:

• Chiles, chicken bouillon, cumin, garlic, 1 cup chile cooking water. Set aside.

3. Finish the Sauce with Broth

1. Remove beef, shred and rest 10 minutes.

2. Add 3 cups of beef broth from the pot into your blender.

3. Blend the sauce until completely smooth.

4. Add shredded beef to a pan with the blended sauce, mix.

4. Make the Dough

1. Mix in almond flour, manteca, baking powder, salt, bone broth and chicken bouillon.

2. Adjust seasoning to taste.

Spread a thin layer of lard on each softened corn husk, then spread dough over the top. Set aside.

5. Assemble Tamales

1. Add a spoonful of sauced chicken over the dough on each husk.

2. Roll tightly and fold the bottom up.

6. Steam

1. Add water to the bottom of a steamer pot.

2. Stack tamales upright around the edges.

3. Steam for 1 hour or until the dough no longer sticks to the husk.

Nutrition:

• Calories 357

  Carbs 6 g

  Net Carbs 4 g

  Fat 28 g

  Protein 21 g

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