Low-carb Tamales


For the Tamales
  • 1lb of ground, boneless, skinless chicken (half thigh, half breast)
  • ½ cup sour cream
  • 90 grams of cream cheese.
  • 3 eggs
  • 1 garlic clove
  • Salt and pepper to taste
  • Corn husks, washed and soaked for ten minutes
For the Green Sauce
  • ½ lb. green tomatillos peeled and washed.
  • 3 serrano peppers.
  • ½ white onion
  • 2 garlic cloves
  • 2 Tbsp. cilantro leaves
  • 2 Tbsp. pork lard.
  • Salt and pepper to taste


Step 1 Tamales

Mix chicken, eggs, sour cream, 1 garlic clove, cream cheese, salt and pepper in a food processor.

Step 2 Tamales

Stuff the corn husks with this mixture, fold the tip and place them in a steaming pot, folded-side down. You can tie the other end using corn husks.

Step 3 Tamales

Cook over medium-low heat for one hour or until cooked through. Serve hot and bathe them with the sauce

Step 4 Sauce

Boil all the vegetables for the sauce, salt and pepper with a little water until cooked through. Mix them in the blender without the water you used to boil them.

Step 5 Sauce

In another pot, heat the lard until melted and add the blended sauce.

Step 6 Sauce

Boil for three more minutes and pour over the cooked tamales. Serve hot.

Note: Ask your therapist if you are not sure if an ingredient is permitted or not in your customized food guide.