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Alejandra

Alejandra Cota
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Mexican Chocolate Tamales

30 mins
1h
Low
135
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Do you accompany your tamales with hot chocolate? Instead, prepare these Mexican Chocolate Tamales. This Mexican recipe for sweet tamales will delight you. The table chocolate is made with cocoa, sugar and cinnamon, achieving a thick mixture that dissolves or melts easily. These Table Chocolate Tamales are ideal for cooking for the Day of the Dead festivities. Enjoy this traditional Mexican recipe and accompany them with the classic coffee pot.
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Ingredients

8 portions
  • 8 tamal corn husks, corn
  • enough Water, hot
  • 1 cup Nestle media creama
  • 270 grams tablet chocolate table
  • 1 3/4 cups Corn masa mix for tamales
  • 1/4 cups cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 3/4 cups butter
  • 1 1/4 cups milk, warm
  • enough condensed milk, to decorate

Preparation

Soak the corn husks in hot water for 15 minutes or until softened. Drain and dry.
In a saucepan over medium heat, heat the half cream and the table chocolate, cook until the chocolate melts. Don't stop moving it and until it cools.
In a bowl, mix the tamale flour with the cocoa, the baking powder and the salt.
Beat the butter until it is creamy, alternately add the flour mixture with the milk and the dissolved table chocolate, until completely integrated.
On a board, spread a tablespoon of the mixture on the corn husk and close it to make it look like a tamale.
Place in a steamer with water, cover and cook for 1 hour or until the dough is removed from the leaves. Let stand 10 minutes before serving.
Serve on a plate and decorate with condensed milk

PRESENTATION

Serve on a plate and decorate with condensed milk.

TIPS

If the dough is too thick, add a few spoonfuls of milk to lighten it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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