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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.
ibarra chocolate disks
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I N G R E D I E N T S
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)
I N S T R U C T I O N S
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. |
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The Book
Tamales 101 by Alice Guadalupe
Tapp. This is a great book for the beginner or seasoned tamale maker.
 Recipes include Chicken
Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales. Nearly 100 traditional,
vegetarian, vegan, and specialty tamales and sauces. Available in our Gourmetsleuth.com catalog.
Learn More About Tamales
Our article discusses techniques, recipes as well as
history and regional specialties. Read
Other Recipes
GourmetSleuth
- Links to dozens of different tamale recipes.
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