Best Mexican Chocolate Tamales Recipe
Make your holiday table more festive. Include the best Mexican chocolate tamales paired with a cup of gourmet hot cocoa with hints of vanilla, cinnamon, and orange!
Equipment
- Stand Mixer or an electric hand mixer
- Scale
- Tamalera or steamer
- Soup pot
- Measuring Cups
- Measuring spoons
- Wooden paddle
Ingredients
- 250 grams butter at room temperature approx. 1 cup
- 250 grams rice flour approx. 1 1/4 cups
- 1 can condensed milk 14 oz can or 250 grams of sugar
- 250 grams blue corn masa harina approx. 2 1/4 cups
- 2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 1 tablespoon instant coffee
- 50 grams AMERICAN HERITAGE Chocolate Finely Grated Baking Chocolate approx. 1/2 cup
- 1 can evaporated milk 12 oz can use as much as needed
- 15 corn husks soaked in hot water
Optional
- 1/2 cup pecans chopped
- 1/2 cup dulce de leche
- 1/2 cup hazelnut chocolate spread
Instructions
- Cream the butter at medium-high speed until it fluffs.
- Add the rice flour one spoon at a time and continue mixing.
- Incorporate the condensed milk and mix for another minute at medium speed.
- Start adding the masa harina in stages. And continue mixing.
- Finally add the baking powder, cinnamon, and coffee. And continue mixing.
- The dough will start forming but needs liquid to a softer texture. Add the milk in stages and continue mixing for another minute.
- Incorporate the finely grated dark chocolate and add more milk as needed. Mix for another minute at high speed.
- Add water to a glass and drop a dollop of the tamal dough. If the masa floats, it is ready to use.
- Pat dry the corn husks to remove excess water with a paper towel.
- With a spoon of a wooden paddle, spread some tamal masa to the corn husk. Use the flat side.
- Stuff the tamal with your choice of flavors: Dulce de leche or hazelnut chocolate spread.
- Close the tamal and secure it with corn husk strips.
- Place the tamales upright, cover with corn husks and a tea towel. Place the tamalera lid and cook for 1.5 hours.
Notes
- Clean the corn husks by removing any debris and soaking them with hot water for a minimum of thirty minutes.
- If the corn husks broke, do not discard them either use them to create strips to close the sweet tamales or use two husks to make one chocolate tamale by layering one on top of the other.
- Measure all the ingredients using a scale. While I provide measurements with cups as an option, more accurate measurements require a scale.
- All ingredients must be at room temperature. The butter must be soft like cold cream, and the milk must not be cold.
- Traditional tamales called for whipping by hand. But I use an electric mixer instead and a large bowl.
- Whip the butter first at medium to high speed. Adding air is what makes tamales tender, and do not skip this step.
- The best Mexican chocolate tamales recipe does not need tamales corn flour. Use nixtamalized masa harina use for tortillas. I opted for blue corn masa.
- Use good quality chocolate. Again, I recommend AMERICAN HERITAGE Finely Grated Baking Chocolate. For an intense chocolate flavor, add instant coffee and cinnamon powder.
- You can replace the condensed milk with brown sugar if desired. Use fresh milk instead of evaporated canned milk. Be mindful the milk needs to be lukewarm, not cold.
- Test the masa dough by dropping some masa into a glass with water. If it floats, the tamal masa is ready to use.
- Add enough masa to the corn husk. Make sure to use the soft corn husk side, not with texture, allowing the tamal to release easily when cooked.
Nutrition
Calories: 454kcalCarbohydrates: 51gProtein: 8gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 16mgSodium: 139mgPotassium: 381mgFiber: 3gSugar: 22gVitamin A: 761IUVitamin C: 1mgCalcium: 207mgIron: 3mg
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram