Chicken Tamales

300 calories
32g
protein
17g
fat
5g
net carbs

Yields: 11 servings

Tamale Masa

  1. 4 bags Quest® Cheddar & Sour Cream Protein Chips
  2. 3 scoops Quest® Multi-Purpose Mix Protein Powder
  3. 12 cup almond flour
  4. 2 teaspoons garlic powder
  5. 2 teaspoons ancho chili powder
  6. 1 12 teaspoons salt
  7. 1 teaspoon baking powder
  8. 12 cup cold pressed palm kernel oil
  9. 1 cup water

Chicken & Tomatillo Green Chili Sauce

  1. 1 scoop plus 4 tablespoons Quest® Multi-Purpose Mix Protein Powder
  2. 3 cups plus 2 tablespoons water
  3. 5 tomatillos
  4. 1 serrano chili
  5. 12 cup yellow onion, chopped
  6. 20 sprigs of cilantro
  7. 1 garlic clove
  8. 12 teaspoon salt
  9. 14 teaspoon black pepper
  10. 2 cups cooked chicken, shredded

Corn Husks

  1. 5 quarts water
  2. 11 corn husks

Prep: 30 Cook: 1 hr 25min

Tamale Masa

  1. Hand crush four bags of Quest Protein Chips™.
  2. Place chips in a food processor, and blend to a fine powder.
  3. In a medium mixing bowl, add powdered Quest Protein Chips™, Quest Protein Powder®, almond flour, garlic powder, chili powder, salt, and baking powder. Mix thoroughly.
  4. In a microwave-safe bowl, microwave palm kernel oil for 15 seconds. Remove bowl from microwave and work palm kernel oil by hand until it becomes pliable.
  5. Add palm kernel oil to powder mixture. Mix by hand until oil is completely combined.
  6. Add water, and work together by hand until masa is no longer sticky. Set aside.

Chicken & Tomatillo Green Chili Sauce

  1. In a medium pot, boil 3 cups of water.
  2. Remove husks from tomatillos.
  3. Stem serrano chili.
  4. Add tomatillos and serrano chili to water. Boil on high heat for 10 minutes.
  5. When tomatillos and chili are soft, remove from water and add to a blender.
  6. Add 2 tablespoons of water, onion, cilantro, garlic, salt, and pepper. Blend for 1 minute.
  7. Add Quest Protein Powder®. Blend together until powder is fully incorporated.
  8. Mix chili sauce with shredded chicken.

Corn Husk

  1. In a large pot, boil water and add corn husks.
  2. Remove when soft. Pat dry.

Assembly

  1. Take a softened husk and spread 14 cup of the masa mixture on the top half of the husk (leave bottom half free so you can fold).
  2. Take 2 tablespoons of chicken filling and place in center of masa.
  3. Fold one half of husk over chicken filling. Take other half of husk and fold on top of first fold. Finally, from the bottom, fold upward over your first two folds.Optional: For a more secure fold, cut a husk into strips and use strips to tie ribbons around folds.
  4. Repeat for remaining 10 tamales.

Cooking

  1. Place tamales vertically, opening facing upward, in a vegetable steamer. Steam for 1 hour, or until masa has firmed. If you do not have a steamer, place a colander inside a pot filled with 2 inches of water and steam on medium-low heat for 1 hour.
  2. Serve immediately or freeze for later. Use remaining sauce to cover tamales.

Serving Size: 1 tamale

  • Calories: 300
  • Protein: 32g
  • Fat: 17g
  • Net Carb: 5g
  • Fiber: 2g
  • P/CAL: 43%