Taffiny Elrod

Dec 1, 2020 · min read

Keto Turkey Tamales

These aren’t the most traditional tamales, but they are delicious and fun to make with friends and family for a festive holiday meal. They are a great way to use leftover turkey, too. If you don’t have extra turkey, you can use rotisserie chicken or roast pork instead.

Pin Recipe

Prep Time 1

Cook Time 30

Total Time 31

Course Main Dish

Servings tamales

Calories 104.49kcal

Ingredients

25-30dried corn husks cleaned & soaked until flexible
2cupsprepared salsa verde
1poundcooked turkeyshredded
15ouncescanned baby cornDrain and reserve liquid
2cupsSavory Chicken Soup Keto Chow
1/3cupcoconut flour(1 ounce)
1tspbaking powder
1/2cuplardtallow or coconut oil
1/2tspcorn extract(optional)
1/4cupreserved corn liquid or chicken broth

Instructions

Mix the shredded turkey with the salsa verde and set aside.
Drain the baby corn, reserving the liquid. In a food processor or blender, puree the baby corn until smooth, adding a tablespoon or two of the reserved liquid if necessary.
In a large mixing bowl, blend the Keto Chow, coconut flour, and baking powder.
Add the lard, pureed baby corn, and the corn extract (if using), to the dry ingredients and beat on medium speed until a soft dough has formed and it has increased in volume. If it’s too thick, add more corn liquid or chicken broth one tablespoon at a time until it’s the consistency of smooth peanut butter.
Drain the corn husks and, working one husk at a time, spread a thin layer of the dough over the center of the husk. Nearer the large end, leave about an inch uncovered on either side of the dough, then spread a spoonful of filling over the center of the dough. *A #40 cookie scoop or approximately 1.5 tablespoons per corn husk made exactly 24 tamales; 2-3 tablespoons of meat per tamale.
Fold one side of the husk and then the other so they overlap, bend the empty part of the husk up to close one side of the tamale.
Prepare a large pot with a steamer rack and fill the bottom with water. Stand the tamales up in the streamer rack, placing a small upturned bowl, or bundle of tin foil in the center to steady the tamales if needed. Cover the tamales with any extra corn husks to keep the steam from getting into them.
Steam the tamales for 20-30 minutes until they are firm enough for the husk to pull away from the dough easily.

Keyword Chef Taffiny Elrod, Savory Chicken Soup

Photos by Sarah DeYoung

Nutrition Facts

Keto Chow Turkey Tamales

Serving Size

1 serving

Amount per Serving

Calories

104.49

% Daily Value*

Fat

5.23

Saturated Fat

2.13

Trans Fat

0.05

Polyunsaturated Fat

0.65

Monounsaturated Fat

2.08

Cholesterol

21.18

Sodium

435.26

Potassium

390.73

Carbohydrates

4.12

Fiber

2.09

Sugar

1.33

Sugar Alcohol

0.01

Net Carbs

2.03

Protein

10.8

Vitamin A

212.37

Vitamin C

23.34

Calcium

138.9

Iron

0.79

* Percent Daily Values are based on a 2000 calorie diet.

Taffiny Elrod

Keto Chef

Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.