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Chocolate Tamales with Rice Flour

1 h
45 min
Easy
36
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Allow everyone with this recipe for chocolate tamales made with rice flour. Follow the step by step so that these canary tamales are fluffy and very soft, and do not forget to accompany them with a delicious atole. The secret to making them is to beat the butter very well with the sugar until it is creamy and when the sugar disintegrates, add the eggs.

Ingredients

12 servings
  • enough of totomoxtle leaves
  • 250 grams of Butter at room temperature
  • 1/2 Cup of sugar
  • 1 teaspoonful of vanilla essence
  • 4 egg yolks
  • 1 Cup of dark chocolate melted
  • 500 grams of Three Star Rice Flour®
  • 3/4 of Cup of milk
  • 1 1/2 cups of nut finely chopped
  • 1/2 Cup of raisin
  • 4 egg whites
  • enough of dark chocolate to decorate

    Preparation

    Soak the totomoxtle leaves in warm water for 20 minutes. Drain and reserve.
    In a bowl, beat the butter until it sponges, gradually add the sugar, then the vanilla essence, the yolks and continue beating until they change color.
    Pour the chocolate alternating with the milk and the Three Star® Rice Flour, add the nuts, raisins and whisk until you have a homogeneous mixture.
    Beat the egg whites to nougat and add enveloping to the previous preparation.
    Place the tamales on a steamer with water and cook for 45 minutes.
    Serve with condensed milk and the atole of your choice.

    PRESENTATION

    On a basket, accompanied by the atole of your choice.

    TIPS

    Beat the butter very well with the sugar until it is creamy and when the sugar disintegrates, it is time to add the eggs.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    668
    kcal
    33%
    Carbohydrates
    73.1
    g
    24%
    Proteins
    12.6
    g
    25%
    Lipids
    40.1
    g
    62%
    Fiber
    4.1
    g
    8.2%
    Sugar
    28.3
    g
    31%
    Cholesterol
    110
    mg
    37%
    Esha
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