Keto Tamales w Green Chicken Recipe

Gluten Free
Lunch
Sides
4.8/5
(1964 reviews)
Keto Tamales w Green Chicken
Zylo Recipes

Description

These tamales offer a satisfying, lower-carb alternative to the traditionally prepared dish. Enjoy a comforting texture and savory flavor, achieved with a thoughtfully crafted blend of ingredients that expertly replaces corn. The result is a surprisingly authentic experience.

Each tamale is generously filled with a hearty and flavorful mixture of tender shredded chicken, bathed in a vibrant and zesty green salsa. The combination of the mild, yielding "masa" and the rich, savory filling creates a delightful balance of textures and tastes. These tamales are perfect for preparing meals in advance, allowing for easy and convenient lunches or dinners throughout the week.

Their crowd-pleasing nature also makes them an excellent choice for gatherings and celebrations. The substantial filling ensures that each tamale is a satisfying and fulfilling treat. The absence of corn significantly lowers the carbohydrate content, making them a suitable option for those managing their carb intake.

The process of steaming the tamales imparts a delicate moistness to the "masa," while simultaneously melding the flavors of the chicken and salsa. Feel free to personalize these tamales with your choice of accompaniments. A dollop of sour cream adds a cool and tangy contrast to the savory filling.

A squeeze of fresh lime or lemon juice brightens the overall flavor profile. For an extra layer of richness and healthy fats, consider serving them with a creamy guacamole. Whether enjoyed as a comforting weeknight meal or as a festive dish for a special occasion, these tamales are sure to be a hit.

The aromatic steam that rises as you unwrap each tamale promises a flavorful experience that is both familiar and refreshingly different. The soft, yielding texture of the "masa" gives way to the savory chicken filling, creating a harmonious blend that will leave you wanting more.

Preparation Time

Prep Time
1 h 0 min
Cook Time
3 h 0 min
Total Time
4 h 0 min

Nutrition Information

Per 1 Tamale serving
C
Calories
450 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
2 g

P
Protein
25 g

C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g

Cholestrol 75 mg
Sodium 400 mg
Potassium 200 mg
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Ingredients

    1.
    Green salsa (salsa verde)
    Green salsa (salsa verde)
    0.5 cup
    2.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    1 lb
    3.
    Salt
    Salt
    0.5 tsp
    4.
    Black pepper
    Black pepper
    0.25 tsp
    5.
    Garlic powder
    Garlic powder
    0.25 tsp
    6.
    Onion powder
    Onion powder
    0.25 tsp
    7.
    Almond flour
    Almond flour
    8 tbsp
    8.
    Coconut flour
    Coconut flour
    2 tbsp
    9.
    Poultry seasoning
    Poultry seasoning
    0.5 tsp
    10.
    Mexican blend cheese
    Mexican blend cheese
    5 tbsp, grated
    11.
    Cream cheese
    Cream cheese
    4 oz
    12.
    Coconut oil
    Coconut oil
    6 tsp
    13.
    Green salsa (salsa verde)
    Green salsa (salsa verde)
    0.5 cup

Instructions

    1.
    Preheat your oven to 350 degrees. Spread the store-bought green salsa in a glass baking dish. Pat the split chicken breasts dry with paper towels. Season the chicken breasts on one side with salt, pepper, garlic powder, and onion powder. Place the chicken in the dish of salsa, seasoned side down.
    2.
    Cover the dish with aluminum foil and bake the chicken for 1 hour. Remove the foil and continue roasting for an additional 30 minutes, until no excess liquid remains. Let the chicken rest for 10-15 minutes, then shred finely with forks. Mix the shredded chicken with the green salsa in the dish.
    3.
    While the chicken is baking, prepare the Keto tamale filling. In a mixing bowl, sift together almond flour, coconut flour, and poultry seasoning. Add shredded cheese. Melt the cream cheese briefly in the microwave until softened, then mix it into the bowl of tamale filling. Refrigerate the filling to firm up.
    4.
    Once the chicken is shredded and cooled, add the chilled tamale filling to the chicken in the glass dish. Fold the ingredients together until you have a loose mixture. Return the filling to your refrigerator. Prepare the corn husks by soaking them in warm water for at least 30 minutes, or until flexible.
    5.
    Set up your steamer on a stove. Place a corn husk flat on a surface and spread about ½ teaspoon of room-temperature coconut oil across the husk. Scoop approximately 4 tablespoons of cold chicken tamale filling onto the corn husk, and flatten it gently in the center.
    6.
    Spoon about ½ teaspoon of green salsa over the chicken tamale filling. Fold the left side of the corn husk just ¼" over the filling, then roll the tamale from left to right. Fold the narrow end of the corn husk over the rolled tamale and place it in your steamer on top of the folded end. Repeat until all tamales are made and steamed for 1 hour before serving warm.