Low Carb Instant Pot Tamales with Pork Panko Masa

Step 1

If using corn husks, separate them and begin soaking in a sink with a few inches of water to soften up. Weight them down with a baking sheet to keep them submerged for at least 30 minutes. Banana leaves just need to be completely thawed out, as they usually come frozen. In a medium bowl, combine almond flour, pork panko, arrowroot, baking powder, salt and cumin. Whisk with a fork or small whisk until well combined. Pour in melted lard and using a small spatula or spoon, press into the dry ingredients until it’s completely incorporated. You can even use your fingers if it’s easier. Pour bone broth into bowl and stir to combine. Use your hands to mix all ingredients together until you have a nice ball of tamale dough.

Step 2

Take one of the corn husks or banana leaves and tear into strips so you can use them to tie the tamale once it’s rolled. One at a time, select a husk that is 6-7" at the widest (if you need to overlap two smaller husks that is totally fine), shake off excess water, lay smooth side up with the narrow end closest to you. If corn husk is still wet, wipe with a paper towel. Spoon approximately 2 tablespoons of dough onto the center of the corn husks near the top edge and flatten out with your fingers and palm into a rectangle about 3½x4" with the narrow side being horizontal to the top, nearly to the edge. You want the dough to be just under ¼” thick. Lay filling down the center perpendicular to the long side of the dough, leaving approximately 1½" of dough on either side of the protein.

Step 3

Lift one side of the husk up and carefully use it to wrap one side of the dough over the filling until it makes contact with the dough on the other side. Roll the husk up, folding up the small end that was closest to you and tie a strip of corn husks. Repeat with remaining dough and husks. You should get about 7-8 tamales.