Today, it is an honor for me to have Chef José Hernández as a guest on the blog to share one of his wonderful creations: Chocolate Tamales. I met Chef Hernández on Instagram, where he shares photos of the meals he serves at his restaurant “Yokot’an”.
Chocolate Tamales Recipe
The very first time I saw those chocolate tamales in one of his pictures, I knew right away I wanted to try them. Luckily for us, he was kind enough to share the recipe with me and even took the time to take pictures of the whole process, showing exactly how they’re made in his restaurant in the city of San Pedro Garza Garcia, Nuevo León.
Born in Comalcalco, Tabasco, Chef José Hernández studied gastronomy at the Mexican Culinary Institute, with complementary studies in Marketing Strategies from the Ibero-American University. He has also studied Tourism & Business at the University of Bangkok, Thailand.
Chef Hernández is currently the owner of the restaurant Yokot’an Antojería Mexicana, a venture that served as his professional thesis based on the use of corn, peppers, and cocoa beans. Today it serves as a culinary space that showcases flavors from southeast Mexico, using Tabascan ingredients and artisanal techniques.
The filling for these tamales has to be prepared at least 3 -4 hours in advance. If you are in a hurry, you can skip the filling or only use a piece of chocolate as a filing.
How to make Chocolate Tamales Recipe
INSTRUCTIONS FOR THE FILLING:
Place the chopped pieces of chocolate in a glass bowl and then pour the hot water in. Mix well using a balloon whisk. At the beginning, it will look like it’s curdling, but if you keep beating it, it will become a smooth paste.
Now, add the cocoa powder and keep beating until it acquires a thick, creamy texture. Cover the bowl with plastic wrap and refrigerate for 3 hours. It will be ready when it looks like thick yogurt.
FOR THE CHOCOLATE TAMALES:
- 3 Mexican Chocolate tablets, chopped
- 13 tablespoons (200ml) of hot water
- 3½ cups of Masa-Harina* (or 1 Kilo Fresh Masa)
- 3 cups of warm water
- 10 tablespoons of vegetable oil
- 1 tablespoon of vanilla extract
- 2 cups (310 grams) of light brown sugar
- 10 tablespoons of cocoa powder
- 1 pinch of salt
- 20 pieces of banana leaves (6 x 6 in. each), already softened and cleaned**
NOTES:
*Use the same Masa-harina used to make tortillas.
**If you don’t find banana leaves, use cornhusks (soaked in hot water to soften).
DIRECTIONS
- Mix the chopped chocolate with the hot water until it dissolves, then set aside.
- In a large bowl, mix the masa harina with the warm water and vegetable oil. Knead well.
- Add the melted chocolate and vanilla extract to the dough and keep kneading.
- Stir in the cocoa powder, light brown sugar, and salt. Keep kneading until you have a uniform texture (the dough will be very creamy).
- To form the tamales, place about ⅓ cup of dough on a piece of banana leaf (or cornhusk) and add a tablespoon of solid chocolate ganache filling to the center of the dough. Fold the edges of the banana leaf of cornhusk to wrap the tamal.
- Cook in a pot with a steam rack for 45 minutes. After that time, let them rest for 30 minutes before serving.
All photos on this post are courtesy of Yokot'an Restaurant.
Chef José Hernández participates in several gastronomic festivals in the State of Nuevo León, takes part in the brand development for the products from POZOLAZO, and also creates private dinners.
You can follow his delicious work on these social media accounts:
Facebook: @Yokot’an Instagram: @YokotanMX Twitter: @YokotanMx
For more Tamales recipes follow this LINK
📖 Recipe
Chocolate Tamales
Ingredients
FOR THE FILLING:
- 2 tablets of Mexican Chocolate from the “Abuelita” brand, chopped
- ¼ cup of hot water
- 4 tablespoons of cocoa powder
FOR THE CHOCOLATE TAMALES:
- 3 Mexican Chocolate tablets chopped
- 13 tablespoons 200ml of hot water
- 3½ cups of Masa-Harina* (1 Kilo Fresh Masa)
- 3 cups of warm water
- 10 tablespoons of vegetable oil
- 1 tablespoon of vanilla extract
- 2 cups 310 grams of light brown sugar
- 10 tablespoons of cocoa powder
- 1 pinch of salt
- 20 pieces of banana leaves 6 x 6 in. each, already softened and cleaned**
Instructions
INSTRUCTIONS FOR THE FILLING:
- Place the chopped pieces of chocolate in a glass bowl and then pour the hot water in. Mix well using a balloon whisk. At the beginning, it will look like it’s curdling, but if you keep beating it, it will become a smooth paste. Now, add the cocoa powder and keep beating until it acquires a thick, creamy texture. Cover the bowl with plastic wrap and refrigerate for 3 hours. It will be ready when it looks like thick yogurt.
FOR THE CHOCOLATE TAMALES:
- Mix the chopped chocolate with the hot water until it dissolves, then set aside.
- In a large bowl, mix the masa harina with the warm water and vegetable oil. Knead well.
- Add the melted chocolate and vanilla extract to the dough and keep kneading.
- Stir in the cocoa powder, light brown sugar, and salt. Keep kneading until you have a uniform texture (the dough will be very creamy).
- To form the tamales, place about ⅓ cup of dough on a piece of banana leaf (or cornhusk) and add a tablespoon of solid chocolate ganache filling to the center of the dough. Fold the edges of the banana leaf of cornhusk to wrap the tamal.
- Cook in a pot with a steam rack for 45 minutes. After that time, let them rest for 30 minutes before serving.
Catherine
Hello! This looks like a great possibility for a chocolate party I'm attending. In the picture it looks like you used additional ganache as a topping for the opened tamales. Did you need to prepare extra for this or does the filling quantity account for this? Thank you!
Mely Martínez
Hello Catherine,
The chef added a drizzle of Chocolate sauce.
Lizz
Thanks for this recipe! I changed it up a bit since I saw that the consistency was a bit runny in the photos and someone mentioned it in a past review. I used corn husks so with the consistency in the photos it would spill right out. What I changed: I used only 2 cups of water, only 5tbsp of coco powder and only 1.5 cups of sugar since the chocolate tablets already have sugar. I heated up the water in a small pot to melt the chocolate tablets for the masa, I didn't think hot water alone would do it quickly. I didn't make the filling since I don't like too much sweetness but I did add a little bit of strawberry jam inside a few of them for my son. He liked them!
Mely Martínez
Hello Lizz,
Love the idea of adding strawberry jam!
Kristy
I made these following the recipe except I used coconut oil instead of vegetable oil. I gave three stars because my chocolate “masa” was way too runny (Like raw pumpkin pie filling) and I had to add an additional 2-3 cups of masa for flour tortillas and refrigerate in order to get a “brownie” consistency.
The chocolate ganache filling gets a 5-star rating. It was near perfection. Instead of hand chopping the chocolate I used my Ninja blender. Toward the end of mixing I did put my bowl in the microwave for 30 seconds just to completely melt the chocolate (I don’t think my water was hot enough) then I mixed it again and refrigerated.
I only made a dozen in order not to waste ingredients. They were good but did stick to the hojas some even after the 30-minute resting time. A video and/or more detailed pictures would have been helpful.
I’m going to try to make the masa again but I’m going to make “fresh masa” instead and then blend in the chocolate, brown sugar, and spices and cut back on the water. I was able to find some online videos after I had already made this recipe in order to help with the assembly part.
Lacey
Do these freeze ok, so they can be made in advance? If so what is the thawing and serving directions?
Mely Martínez
Hello Lacey,
Yes, tamales keep well in the freezer for several months. There are several ways to reheat them. Place the frozen tamales in a steamer and steam for 30 minutes. You can also thaw them and reheat in the steamer for less time. And the easiest way, place the frozen tamales in the microwave and heat for one minute per tamal.
Heidi
Does this recipe require baking powder?
mmartinez
Hello Heidi,
This recipe does not require baking powder, the texture of this tamales is similar to that of brownies. However, you can add baking powder if you want.
Pamela
What are chocolate tablets - we don't have these in the UK. What is the weight of a tablet and can we use normal chocolate instead?
mmartinez
Hello Pamela,
Follow the link to see how a Mexican Chocolate Table looks like https://amzn.to/2yT1BCz
Each tablet weighs about 3 oz. (170grams), you can use about 80 grams of dark chocolate for baking instead.
Lyzette
Can the masa harina be substituted with fresh masa?
mmartinez
Hello Lyzette,
Of course, you can, you will need 1 kilo of fresh masa. Buen provecho!
Ruth
Do you have a recipe for chorizo? My aunt used to make wonderful chorizo__something I wish she had taught me to make. Love your recipes! Thank you.
mmartinez
Hello Ruth,
Yes, there is a recipe, here is the link:
Chorizo mexicano
Enjoy!