Chocolate Tamales

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”.

Course Antojitos, Desserts

Cuisine Mexican

Keyword Chocolate Tamales Recipe, tamales de chocolate

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 262kcal

Author Mely Martínez

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.

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).

Nutrition