Strawberry Atole with Chocolate Tamales

Maizena
Enjoy the best Candelaria day with these delicious homemade tamales. There are no excuses not to learn how to make them; the recipe is very easy.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
14
Servings
  • 1 envelope Maizena® brand strawberry atole
  • 1 cow's milk
  • 14 corn husks
  • 2 cups masa mix for tamales, unsalted
  • 1/3 cups cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 3/4 cups water, warm
  • 1/2 cups margarine
  • 3/4 cups sugar
  • 3 tablespoons cow's milk, chocolate
  • 1 teaspoon cinnamon powder
Preparation
1h 20 mins
0 mins
Medium
  • Pour a little milk into a container.
  • Add a packet of Maizena® strawberry atole and mix until all lumps are completely dissolved.
  • Let boil with the rest of the milk for 5 minutes.
  • Soak the corn leaves in warm water.
  • In a bowl, add the flour, cocoa, baking powder, cinnamon, and salt.
  • Gradually incorporate the warm water until it is fully absorbed and a semi-dry dough forms. Set aside.
  • In another bowl, beat the sugar and margarine until creamy.
  • Beat the dough again and gradually add the whipped margarine. While continuing to beat, add the milk tablespoon by tablespoon.
  • Place ¼ of the dough on each leaf, and spread with a spoon. Close the tamale leaf. Fold the excess so that the dough doesn’t slip out.
  • Heat water in a steamer, arrange the tamales, not too tightly.
  • Let cook for 45 to 50 minutes, let rest for a few minutes before serving.

Nutritional Information

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