Keto Shredded Beef and Red Chili Tamales
Beginner
Prep: 0 mins
Cook: 0 mins
Yields: 0 Servings
Ingredients
Directions
01.
Soak corn husks in hot water for at least 30 minutes, or until pliable. Drain and set aside.
02.
Season beef chuck roast generously with salt and pepper. Sear the beef in a Dutch oven or large pot over medium-high heat until browned on all sides. Add enough beef broth to partially cover the beef. Bring to a simmer, then reduce heat, cover, and cook for 2-3 hours (or use a pressure cooker for 45-60 minutes) until the beef is very tender and easily shredded. Remove beef, shred it using two forks, and set aside. Reserve some of the cooking liquid.
03.
For the Red Chili Sauce: Stem and deseed the guajillo and ancho chilies. Place them in a saucepan, cover with water, and bring to a boil. Simmer for 15-20 minutes until softened. Drain the chilies, reserving some of the soaking water.
04.
Blend the softened chilies with garlic, chopped onion, cumin, oregano, and about 1 cup of beef broth (or reserved chili water) until smooth. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Simmer the strained sauce over medium-low heat for 15-20 minutes, allowing it to thicken slightly. Season with salt to taste.
05.
Add the shredded beef to the red chili sauce. Stir well to coat the beef evenly and simmer for another 10-15 minutes, allowing the flavors to meld.
06.
For the Keto Masa: In a large bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt. In a separate bowl, cream the softened lard or shortening until light and fluffy. Gradually add the dry ingredients to the creamed lard, mixing until combined. Slowly add the warm beef broth or water, mixing until a soft, spreadable masa-like dough forms. It should be moist but not sticky. Adjust liquid as needed.
07.
Assemble Tamales: Take a soaked corn husk and spread about 2-3 tablespoons of the keto masa mixture evenly over the wider, smoother side, leaving a border around the edges, especially at the narrow end. Place 1-2 tablespoons of the shredded beef filling in the center of the masa. Fold the long sides of the husk over the filling, then fold the narrow end up towards the top to seal. Repeat with remaining ingredients.
08.
Steam Tamales: Arrange the assembled tamales upright (or stacked if necessary) in a large steamer pot over boiling water. Ensure the water does not touch the tamales directly. Cover tightly and steam for 1.5 to 2 hours, or until the masa is firm and easily separates from the husk. Check the water level periodically and replenish if needed.
09.
Let tamales rest for 10-15 minutes after steaming before serving.