MEXICAN CHOCOLATE DESSERT TAMALES
12 large corn husks, soaked in hot water for 20 minutes then patted dry
3 cups corn masa flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
¼ cup sugar
5 tablespoons vegetable shortening
3 cups warm water
1 cup dark chocolate chips
In a large bowl, combine dry masa flour, baking powder, salt, cinnamon, and sugar. Mix well. Add vegetable shortening and use hands to combine with dry mix. Little by little, add water and mix until batter is consistent in texture.
Using the back of a large spoon, place about 3-4 tablespoons of batter in center of corn husk. Spread batter evenly across the wide end of the husk.
Place a spoonful chocolate chips in the center. Gently roll husk over to surround the filling. Fold the bottom under to finish forming tamale. Repeat until all 12 husks are filled. In groups of 4, gently tie tamales together using kitchen twine.
In a medium deep steaming pot, place tamales upright on their folded ends, tightly packed together. (Tip: Fill empty space with heat-resistant cup or mug, but make sure to leave room for steam to move around the pot.) Add about 2 inches of water at the bottom of the pot, making sure water line is below steamer basket. Cover and steam for 35 to 40 minutes, adding more water to the pot as needed. Remove from heat.
Let tamales sit uncovered in pot for about 15 minutes or until tamales are firm and pull away from husk easily.
Serve tamales warm.
Copyright © 2020 Eddie Garza