Chocolate Tamales with Rice Flour

Harina Tres Estrellas
Treat everyone with this recipe for chocolate tamales made with rice flour. Follow the step-by-step instructions to make these fluffy and soft tamales, and don't forget to pair them with a delicious atole. The secret to making them is to beat the butter very well with the sugar until creamy, and when the sugar is dissolved, add the eggs.
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Ingredients
12
Servings
  • corn husks
  • 250 grams butter, at room temperature
  • 1/2 cups sugar
  • 1 teaspoon vanilla essence
  • 4 egg yolks
  • 1 cup bittersweet chocolate, melted
  • 500 grams Tres Estrellas® rice flour
  • 3/4 cups cow's milk
  • 1 1/2 cups pecans, finely chopped
  • 1/2 cups raisins
  • 4 egg whites
  • bittersweet chocolate, for decoration
Preparation
1h
45 mins
Low
  • Soak the totomoxtle leaves in warm water for 20 minutes. Drain and set aside.
  • In a bowl, beat the butter until fluffy, gradually add the sugar, then the vanilla essence, the egg yolks, and continue beating until the color changes.
  • Pour in the chocolate alternating with the milk and Tres Estrellas® rice flour, add the walnuts, raisins, and beat until you have a homogeneous mixture.
  • Beat the egg whites until stiff peaks form and gently fold into the previous mixture.
  • Place the tamales in a steamer with water and cook for 45 minutes.
  • Serve accompanied by condensed milk and your preferred atole.

Nutritional Information

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