Beat the cornmeal with the oil, baking powder, salt, water, sugar, and chocolate for 15 minutes.
Fill the tamale leaves (previously soaked in warm water and drained) with the mixture and add a tablespoon of strawberry jam, close the tamales, and place them in a steamer.
Cook them for an hour, let them rest for fifteen minutes, and they're ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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