photo by: ibarra chocolate

Chocolate Tamales

This is a sample recipe from Tamales 101 by by Alice Guadalupe Tapp.  If you have a Mexican market near by you may be able to purchase freshly made masa dough. If don't have a handy source and you don't care to take the time to make it from scratch the masa flour is a quick reasonable substitute.

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6 cups fresh masa dough
1/3 cup packed light brown sugar (or piloncillo)
2 teaspoons vanilla extract
12 large dried corn husks, soaked, washed and drained, with pieces shredded for ties
2 cups premium semisweet chocolate chips or Ibarra Mexican chocolate, chopped into small pieces
2 cups fresh whipped cream (optional)


Prepare masa (see recipe link above). You can also use Masa Instantanza if you wish. Prepare according to the package directions.

In a large bowl, combine the masa, brown sugar, and vanilla until well blended.

To assemble the tamales, place 1/2 cup of the masa in the center of the smooth side of a corn husk. Using the back of a wet tablespoon, make an indentation in the center of the masa and fill with 1 1/2 tablespoons or more of the chocolate chips.  Fold both sides of the husk tightly in over the masa mixture and tie a t both ends.  Repeat for the reaming tamales.  Steam the tamales for 55 minutes.  Serve plain or with whipping cream.


The Book
Tamales 101 by Alice Guadalupe Tapp. This is a great book for the beginner or seasoned tamale maker. 
tamales 101

Recipes include Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales. Nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces. Available in our catalog.

Posted: 1/15/2010 6:22:31 PM

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