Chocolate Tamales: A Sweet Embrace of Tradition

The aroma of steamed corn husks always transports me back to my Abuela’s kitchen during the holidays. While savory tamales were the main event, she would occasionally surprise us with a batch of these decadent chocolate tamales. The rich, slightly bitter chocolate, the subtle sweetness, and the tender masa created a delightful experience. It wasn’t just a dessert; it was a warm hug, a sweet echo of family and heritage.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes (plus 6-8 hours soaking time for corn husks)
• Servings: 30
• Yield: 30 tamales
• Dietary Type: Vegetarian

Ingredients

• 1 lb Mexican chocolate, broken into 1/2-inch pieces
• 1 cup milk
• 1 (1 1/2 lb) bag masa harina (corn flour for tortillas and tamales)
• 1 tablespoon baking powder
• 2 cups butter, room temperature (1 pound in total)
• 2 cups sugar
• 1 cup white chocolate chips
• 30 dried corn husks (softened by soaking in warm water for 6-8 hours)

Equipment Needed

• Medium bowl
• Small saucepan
• Large bowl
• Heavy-duty electric mixer
• Cookie sheet

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the Mexican chocolate in a medium bowl.
3. In a small saucepan over medium-high heat, bring the milk to a simmer, just short of boiling. Keep a close eye on the milk to prevent it from scorching.
4. Pour the hot milk over the chocolate and stir until the chocolate melts completely and the mixture is smooth. Set aside to cool.
5. In a large bowl of a heavy-duty electric mixer, mix the masa harina and baking powder. This ensures the baking powder is evenly distributed throughout the masa.
6. With the mixer on low speed, slowly pour the cooled chocolate mixture over the masa harina mixture.
7. Beat on low speed for 10 minutes. This lengthy mixing process is crucial for developing the gluten in the masa and creating a smooth, even texture. Scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated. Set aside.
8. In a separate bowl of an electric mixer, cream the butter and sugar until pale and fluffy. This usually takes about 5-7 minutes on medium-high speed. The mixture should be light and airy.
9. Add a third of the chocolate-masa harina mixture to the creamed butter and sugar. Beat on high speed until thoroughly combined.
10. Repeat twice with the remaining two-thirds of the chocolate-masa harina mixture, beating well after each addition. The finished mixture should be light, fluffy, and evenly colored. It should resemble a thick, creamy mousse.
11. To assemble the tamales, gently spread a heaping tablespoon of the dough in the center of a softened corn husk. Avoid overfilling the husk, as the dough will expand during baking.
12. Sprinkle 6 or 7 white chocolate chips on the dough.
13. Spread another tablespoon of dough over the white chocolate chips, covering them completely. This will create a pocket of melted white chocolate in the center of each tamale.
14. Fold the sides of the corn husk over the filling, overlapping them in the center.
15. With the seam facing up, tuck the top and bottom flaps of the corn husk under the tamale, creating a sealed package.
16. Place the assembled tamales on a cookie sheet with the seam facing up. This will help prevent them from opening during baking.
17. Repeat the process with the remaining dough and white chocolate chips.
18. Bake in the preheated oven for 35 minutes, or until the tamales are firm to the touch. A toothpick inserted into the center should come out clean.
19. Let the tamales cool slightly before serving.

Expert Tips & Tricks

• Soaking the Corn Husks: Ensure the corn husks are fully submerged in warm water for at least 6-8 hours, or even overnight. This will make them pliable and easy to work with. You can weigh them down with a plate to keep them submerged.
• Masa Consistency: The consistency of the masa is crucial. If it’s too dry, add a tablespoon of milk at a time until it reaches a smooth, spreadable consistency. If it’s too wet, add a tablespoon of masa harina at a time until it thickens.
• Flavor Boost: For a deeper chocolate flavor, consider adding a teaspoon of instant espresso powder to the chocolate-milk mixture. You can also use different types of Mexican chocolate, such as Abuelita or Ibarra, to customize the flavor.
• Steaming Option: While this recipe calls for baking, tamales are traditionally steamed. You can steam these chocolate tamales for about 45-60 minutes, or until they are firm. Place them upright in a steamer basket over simmering water.
• Make-Ahead Tip: You can prepare the masa dough a day in advance and store it in the refrigerator. Let it come to room temperature before assembling the tamales.

Serving & Storage Suggestions

Serve these chocolate tamales warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of powdered sugar. Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, steam them for a few minutes or microwave them briefly. For frozen tamales, thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	343 kcal	N/A
Calories from Fat	158 kcal	N/A
Total Fat	17.6 g	27%
Saturated Fat	10.5 g	52%
Cholesterol	34.9 mg	11%
Sodium	155.2 mg	6%
Total Carbohydrate	46.2 g	15%
Dietary Fiber	2.1 g	8%
Sugars	27.2 g	N/A
Protein	3.4 g	6%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Vegan Chocolate Tamales: Substitute the butter with a vegan butter alternative and the milk with a plant-based milk like almond or soy milk. Ensure the chocolate chips are also vegan.
• Spicy Chocolate Tamales: Add a pinch of cayenne pepper or a few dashes of chili powder to the chocolate-milk mixture for a touch of heat.
• Nutty Chocolate Tamales: Incorporate chopped pecans, walnuts, or almonds into the masa dough for added texture and flavor.
• Mexican Chocolate Variety: Experiment with different brands of Mexican chocolate for unique flavor profiles. Some brands contain cinnamon or other spices that add depth to the tamales.
• Liqueur Infusion: Add a tablespoon of coffee liqueur or rum to the chocolate-milk mixture for an extra layer of indulgence.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made masa harina for tamales?
A: Yes, using pre-made masa harina is perfectly acceptable and convenient. Just be sure to follow the package instructions for hydration.

Q: Why is it important to beat the masa for 10 minutes?
A: Beating the masa for an extended period helps to develop the gluten and create a light, airy texture, resulting in tender tamales.

Q: Can I steam these tamales instead of baking them?
A: Absolutely! Steaming is the traditional method for cooking tamales and will give them a slightly different texture. Steam for about 45-60 minutes, or until firm.

Q: How do I know when the tamales are done?
A: The tamales are done when they are firm to the touch and a toothpick inserted into the center comes out clean.

Q: Can I make these chocolate tamales ahead of time?
A: Yes, you can assemble the tamales and store them in the refrigerator for up to 24 hours before baking or steaming. You can also freeze them for longer storage.

Final Thoughts

These chocolate tamales are more than just a dessert; they’re a celebration of tradition, flavor, and family. I encourage you to try this recipe and experience the magic of this sweet, comforting treat. Don’t be afraid to experiment with variations and make it your own. Share your creations and feedback – I’d love to hear how they turn out! Pair these delightful tamales with a cup of Mexican hot chocolate or a chilled glass of horchata for the perfect ending to a memorable meal.