Chocolate Tamales
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5.0
3 reviews
Excellent
Chocolate Tamales
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Rich and decadent chocolate tamales made from Mexican chocolate, masa harina, and chocolate chips. A delicious holiday dessert!
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Ingredients
- 24 corn husks
- 6-8 cups boiling water
- 3 round tablets (285 grams total) Mexican chocolate, roughly chopped
- 1 cup unsalted butter, softened
- ⅓ cup granulated sugar
- 4 cups masa harina
- ½ cup Dutch-process cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ¼ teaspoon ground cloves
- 3 cups whole milk, warmed
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional toppings: chocolate sauce and chopped pecans
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Instructions
- Prep the corn husks. Add the corn husks to a large bowl, cover with boiling water, and allow them to soak and soften for 30 minutes. Meanwhile, make the chocolate masa.
- Make the chocolate masa. Add the Mexican chocolate to a large blender or food processor and blend until ground into a powder.
- In a large bowl using an electric mixer or in the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar for 2 minutes on medium speed until light and fluffy.
- Reduce the speed to low, and slowly add the masa harina, ground Mexican chocolate, cocoa powder, baking powder, cinnamon, salt, and cloves until fully combined. The mixture will be crumbly.
- Slowly pour in the warm milk and vanilla extract. Increase the speed to medium and mix for 5-7 minutes until light and fluffy. Set aside.
- Finish prepping the corn husks. Remove the corn husks from the water and pat dry with paper towels.
- Spread the masa onto corn husks. Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up onto your palm or on a plate. Scoop 2 large spoonfuls (about ¼ cup) of the chocolate masa into the middle of the softened corn husks and spread evenly with a spoon over the bottom half of the husk. Spoon 1 tablespoon of semi-sweet chocolate chips in the middle of the dough.
- Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed. Set aside and continue assembling all of the tamales until you’ve used up all the dough.
- Prepare the steamer pot. Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don't fall down.
- Steam. Cover tightly with the lid and place the steamer over high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low. Cook for 1 ½ hours or until the masa is fully cooked.
- Check for doneness. Remove 1 tamal from the steamer pot. Let it sit for 10 minutes. If the husk peels away easily from the masa, then it’s done. If the masa is still gooey or sticks to the husk, steam it for 15 more minutes, then check again.
- Serve. Remove the tamales from the pot and let them cool for 10 minutes before serving to help them firm up and make them easier to unwrap.
Notes
- The recipe makes about 18-24 tamales and easily fits in a 16-quart steamer pot.
- Grind your own Mexican chocolate. You can sometimes find ground Mexican chocolate at your local Mexican grocery store, but if you can’t (I often have trouble), you can grind tablets of Mexican chocolate in a food processor or blender until it's a fine powder.
- Prep ahead of time. The sweet tamale dough can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
Nutrition Information
Show Details
Serving
1tamal
Calories
380kcal
(19%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
33mg
(11%)
Sodium
159mg
(7%)
Potassium
521mg
(15%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
446IU
(9%)
Vitamin C
0.004mg
(0%)
Calcium
164mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 18tamales
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1tamal | |
| Calories | 380kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 159mg | 7% |
| Potassium | 521mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 164mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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