Chocolate tamales
Ingredients
• 17.6 ounces of MASECA® Tamal corn masa flour
• 7 ounces of vegetable shortening
• 2 teaspoons of salt
• 2 teaspoons of baking powder
• 2 ¾ cups of warm milk
• 2 cups of sugar
• 1/3 cup of cocoa powder
• 1 ½ tablespoons of buer
• 2 tablespoons of pecans, chopped
• Corn husks, clean and soaked in hot water
Preparation
- In a large bowl, place flour, salt, and baking powder. Mix well with a spoon or whisk.
- Add warm milk and, with a hand mixer, mix on low-medium speed. Then add, vegetable shortening beating
constantly. - Add sugar, cocoa, and chopped nuts, and continue mixing to all the ingredients are well integrated.
- Drain the corn husks, place chocolate dough in the center of the husk. Fold the tamal husk by overlapping the
sides towards the center and then folding the tip upwards. - Place the tamales on the rack of a steamer pot. Cover the tamales with corn husks and 2 cloth towels, and cover
with the lid. - Cook until the tamal separates from the husk when served (approximately 1 hour).
- Serve with a bit of condensed milk.
