Mexican Chocolate Tamales

Alejandra Cota
Everyone knows tamales are best paired with hot Mexican chocolate. Mexican chocolate is prepared with a blend of cacao, sugar, and cinnamon, achieving a tasty and thick mixture that is easily dissolved or melted. This recipe for Mexican chocolate tamales has the best of both worlds with a fluffy and moist tamal dough featuring the rich flavor of Mexican chocolate everyone loves. Ideal for Día de Muertos, this traditional Mexican recipe is the perfect match for a classic café de olla.
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Ingredients
8
Portions
  • 8 corn husks
  • some water, hot
  • 1 cup table cream
  • 270 grams Mexican chocolate tablet
  • 1 3/4 cups masa mix for tamales
  • 1/4 cups cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3/4 cups butter
  • 1 1/4 cups cow's milk, lukewarm
  • some condensed milk, for garnish
Preparation
30 mins
1h
Easy
  • Soak corn husks in hot water for 15 minutes or until soft. Drain and dry.
  • In a pot over medium heat, heat table cream and Mexican chocolate. Cook until chocolate melts. Cool, stirring constantly.
  • In a bowl, mix masa mix for tamales, cocoa, baking powder, and salt.
  • Beat butter until creamy. Alternating, combine flour mix, milk, and dissolved Mexican chocolate until fully incorporated.
  • On a chopping board, spread a tablespoon of the previous mixture in each corn husk. Close like a tamal.
  • Arrange tamales in a steamer with water. Cover and cook for 1 hour or until dough comes off the corn husks. Let rest for 10 minutes before serving.
  • Serve Mexican chocolate tamales on a plate. Garnish with condensed milk.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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