Chocolate Tamales

Chocolate Tamales

Recipe Rating: 3.32786
Makes about 16 tamales
Involve the whole family in making these chocolate tamales — a festive twist to a traditional Mexican dish. Semi-sweet dark chocolate chips melt into sweet and delicate buttery dough flavored with hints of cinnamon and vanilla. The tamales can be made a day ahead, then cooled and refrigerated. Reheat in a steamer or microwave for a minute or two just before serving.
  • 2 cups corn flour
  • 2 teaspoons fine sea salt
  • 1/2 cup (1 stick) butter, softened
  • 2 teaspoons (heaping) non-hydrogenated vegetable shortening
  • 3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed light brown sugar
  • 1/2 cup 2% milk, more if needed
  • 1 (6-ounce) package dry corn husks, moistened according to package directions
  • 1 1/2 cup semi-sweet chocolate chips
  • 2 cups whipped cream for garnish, (optional)
You must be signed in to use shopping lists. Sign in or create account
In a standing mixer fitted with the paddle attachment, place corn flour, salt and 1 1/2 cups cold water and mix at high speed to prepare the batter. Scrape bowl halfway through and continue mixing until well combined. Remove batter from the bowl, form it into a ball, divide it in three parts and set aside. Wipe out the mixer bowl. Add the butter and vegetable spread to the bowl and mix at high speed until fluffy and light, stopping a few times to scrape down the sides of the bowl. Add vanilla, cinnamon and sugar, then add the reserved corn flour batter in three parts with a third of the milk following each addition. Continue mixing well for another 3 minutes.

To test if the batter is ready, scoop a small ball and drop in a cup filled with cold water. If the batter floats, it is ready; if not, it will require further mixing until airy and light. Add some extra milk if the batter seems dry. It will be very sticky when it is ready.

Fill the bottom of a steamer with a few inches of water and bring to a boil. To assemble the tamales, place one moistened triangular-shaped corn husk on a work surface with the base of the triangle closest to you. Using a soup spoon, scoop about 2 ounces of batter and place it on the bottom center of the husk (close to the base but about half an inch away from the edge). With the back of your spoon, make a small flat indentation in the middle of the batter and place a generous pinch of the chocolate chips in the indentation. Now it is ready to be folded (you do not need to cover the chocolate chips with more batter). Fold the right side of the husk over the filling, then fold the left side up and over, enclosing the filling but without pressing too much. Now flip the top of the triangle over to close the tamale. The side closest to you will remain open. Place the tamale standing up, open side up, on the steamer rack. Repeat with the rest of the filling and stack all tamales together on the steamer rack so they stay together. This will keep them from opening up while cooking.

Place steamer rack over the boiling water. Cover tamales with a moist towel, tucking the sides inside the steamer, then cover with a lid and steam for about 50 minutes. Check the steamer occasionally to make sure there is enough water in it. To check if the tamales are cooked through, open one to see if the filling is fluffy and no longer stick to the sides of the husk. Remove from the steamer and serve serve immediately with whipped cream.
Nutritional Info: 
Per Serving: Serving size: 1 tamale, 240 calories (120 from fat), 13g total fat, 8g saturated fat, 25mg cholesterol, 310mg sodium, 30g carbohydrates, (2 g dietary fiber, 17g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.