Chocolate Tamales

Gently pull apart corn husks and arrange in a large, heatproof bowl.

Pour over a generous amount of boiling water, rest a plate on top to keep the husks submerged and let soften for 1 hour.

Meanwhile, 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, about 2 minutes.

Add vanilla, 1 teaspoon of the cinnamon and sugar, then add the reserved corn flour batter in three parts, alternating with the milk.

Continue mixing until well incorporated and smooth, about 3 more 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 1 tablespoon at a time if the batter seems dry. It will be very sticky when it is ready.

To form each tamale, place a husk on a work surface, with the smooth side up and the narrow end closest to you.

Using your fingers, press a scant 1/4 cup dough over the husk to make a 1/4-inch-thick layer, leaving a 2- to 3-inch border at the bottom. (The size of the husks can vary greatly. Choose larger ones, pressing dough all the way to the top and then out to the sides as much as possible.)

Spoon about 2 tablespoons filling down the center.

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.

Arrange a steamer basket in the bottom of a large, wide pot and fill with 1 inch of water.

Working in batches if needed, stand or prop tamales in the basket, open ends facing up, cover the pot and bring water to a boil.

Lower heat to medium-low and steam until dough is firm and pulls away from the edges of husks, about 45 minutes. (Replenish hot water in the pot as tamales cook, making sure the level is never high enough to touch the tamales.)

Transfer to a platter, let sit for 15 minutes and then serve.

Meanwhile, in a small bowl, combine sour cream and remaining 1 teaspoon cinnamon.

Serve alongside tamales.