Servings: 23

Tamale Masa: subheading: Tamale Masa:
6 c almond flour 6 c almond flour
3 cubes (3 tsp) chicken bouillon 3 cubes (3 tsp) chicken bouillon
3 Tbsp onion powder 3 Tbsp onion powder
2 Tbsp cumin 2 Tbsp cumin
2 tsp salt (Next time I will do 1 tsp) 2 tsp salt (Next time I will do 1 tsp)
1 1/2 Tbsp chili powder 1 ½ Tbsp chili powder
3 tsp baking powder 3 tsp baking powder
2 caps full sweet corn extract 2 caps full sweet corn extract
2 cups lard 2 cups lard

soak the corn husks for about 5 minutes in warm water before rolling the tamales.
1. Combine all dry ingredients.
2. Beat lard until it resembles marshmallow fluff.
3. Add dry ingredients.
4. Add sweet corn extract.
5. Beat 3 to 5 minutes. You will know it’s done when a small ball, pea size, of dough floats in a glass of water.
6. Build tamales and steam 1 hour and 15 minutes.

Fill with your favorite filling.  Fill with your favorite filling.
Makes 23 tamales at 3.27 net carbs each.  Makes 23 tamales at 3.27 net carbs each.
This is without the filling. You will have to add those carbs according to your filling.  This is without the filling. You will have to add those carbs according to your filling.
They are so good. Crumbly, but that’s ok. I will need to figure out some type of binding agent. I don’t want to use eggs.  They are so good. Crumbly, but that’s ok. I will need to figure out some type of binding agent. I don’t want to use eggs.