Step 1

Soak 20 corn husks in hot water to soften while you are getting the dough ready. See post tips if you haven't made tamales before.

Step 2

Mix the almond flour, pysllium husk powder and baking powder together with a fork. Make sure you don't have any lumps.

Step 3

Add boiling broth to the dough and mix. It will look like peanut butter. Next, add fat and corn extract to the dough and mix in.

Step 4

Melt your shredded mozzarella, either in the microwave or on low on the stove.

Step 5

Add cheese to almond flour mixture and knead until fully incorporated. This takes a couple of minutes. Knead until you have a dough. Keep going...it'll get there. It wont look like traditional masa but it will look like dough.

Step 6

Divide dough into 20 evenish sized balls.Take a chunk of the dough and pat with (gloved or oiled hands) in a rectangle shape about 1/4 inch thick on corn husk one inch from edges.

Step 7

Top with 2 tablespoons or so of whatever filling you are using, remembering to leave an inch on all sides for rolling.

Step 8

Roll the husk like a burrito. Make sure you are rolling one side of the dough into the other so that the dough is sealed on all sides around the filling.Take the unused bottom portion of the husk and fold it upwards towards the tamale.Use a piece of the corn husk to make a tie around the middle of the tamale. This will help it keep its shape so it won’t unfold.

Step 9

Once you’ve completed all of the tamales, place them standing upright in a steamer and steam for approx 75 to 90 minutes. See post tips in case you do not have a tamale steamer.

Step 10

You will know the tamales are done when they feel slightly firm. Remember, this is a cheese based fat-head dough and the flavor is great. But they will be easier to remove from corn husks once they cool slightly. If re-heating, remove husk and then microwave for 20-30 seconds until hot.

Step 11

These keep in the fridge for 5-7 days and can easily be frozen and thawed for snacks anytime.