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.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 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.

Recipes From - The Gourmet Food And Cooking Resource