Keto Chow 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.

Prep Time1

Cook Time30

Total Time31

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: tamales

Calories: 104.49kcal

Author: Taffiny Elrod

Ingredients

25-30 dried corn husks cleaned & soaked until flexible
2 cups prepared salsa verde
1 pound cooked turkey shredded
15 ounces canned baby corn Drain and reserve liquid
2 cups Savory Chicken Soup Keto Chow
1/3 cup coconut flour (1 ounce)
1 tsp baking powder
1/2 cup lard tallow or coconut oil
1/2 tsp corn extract (optional)
1/4 cup reserved 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.

Nutrition