Name: Hazelnut Cream Tamales
Prep time: 140 min
Cook time: 60 min
Yield: 16
Cuisine: Mexicana
Ingredients: 12 corn husks; water, hot; 1 1/2 cups butter; 1 1/2 cups sugar; 2 cups corn masa flour; 1 1/2 cups rice flour; 1 teaspoon baking powder; 1 1/2 cups cow's milk; 1 1/2 cups hazelnut chocolate cream; 1 cup chocolate chips; chocolate, melted, for decoration

Preparation

1h 20 mins

Medium

In a bowl, soak the tamale leaves in hot water for about 20 minutes to hydrate and soften them. Drain and set aside. Beat the butter with the sugar in a mixer until creamy.

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