Ingredients with Measurements:
- 2 cups masa harina
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups warm water
- 1/2 cup chopped Mexican chocolate
- 20-25 corn husks, soaked in warm water
Special equipment needed:
- Steamer basket or pot with steamer insert
Step-by-step instructions:
1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
2. In a separate bowl, whisk together the masa harina, cocoa powder, baking powder, and salt.
3. Gradually add the dry ingredients to the butter mixture, alternating with the warm water, until a smooth dough forms.
4. Fold in the chopped Mexican chocolate.
5. Drain the corn husks and pat them dry. Spread a thin layer of the masa dough onto each husk, leaving a 1-inch border around the edges.
6. Roll the husks tightly around the dough, tucking in the ends to create a neat package.
7. Arrange the tamales in a steamer basket or pot with a steamer insert, making sure they are standing upright.
8. Steam the tamales for 1-1 1/2 hours, or until the dough is cooked through and pulls away from the husks easily.
9. Serve warm with your favorite toppings.
Time:
Preparation time: 30 minutes
Cooking time: 1-1 1/2 hours
Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
Makes 20-25 tamales
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 110mg
Total carbohydrates: 24g
Dietary fiber: 2g
Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Mexican chocolate can be substituted with dark chocolate or cocoa nibs.
- Butter can be substituted with vegetable shortening or coconut oil.
Variations:
- Add a pinch of cinnamon or cayenne pepper for extra flavor.
- Fill the tamales with a sweet or savory filling, such as shredded chicken, beans, or fruit.
Tips and tricks:
- Make sure the corn husks are soaked in warm water for at least 30 minutes before using to make them pliable.
- Spread the masa dough thinly and evenly onto the husks to ensure even cooking.
- Check the water level in the steamer periodically and add more as needed to prevent it from boiling dry.
Storage instructions:
Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
To reheat tamales, steam them for 10-15 minutes until heated through.
Presentation ideas:
Arrange the tamales on a platter and garnish with chopped cilantro, diced tomatoes, and a dollop of sour cream.
Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sour cream
- Salsa
- Guacamole
Pairings:
- Mexican hot chocolate
- Horchata
- Margaritas
Suggested side dishes:
- Refried beans
- Spanish rice
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add more warm water a tablespoon at a time until it reaches the desired consistency.
- If the tamales are falling apart during cooking, wrap them tightly in extra corn husks or aluminum foil to hold them together.
Food safety advice:
- Make sure the tamales are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Store leftover tamales in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Tamales have been a staple food in Mexico for centuries, dating back to the Aztecs and Mayans. They were traditionally made with corn masa dough and filled with various meats, vegetables, or fruits.
Flavor profiles:
Mexican chocolate tamales have a rich, chocolatey flavor with a hint of sweetness from the sugar. The addition of Mexican chocolate adds a unique depth of flavor with notes of cinnamon and spice.
Serving suggestions:
Serve Mexican chocolate tamales as a sweet treat for breakfast, dessert, or any time of day.
Related Categories
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Region: Mexican
Taste: Spicy, Sweet, Chocolatey, Rich, Aromatic