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Chocolate Tamales Recipe

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This recipe for Chocolate Tamales, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Moreland
Added: Thursday, August 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 c. fresh masa dough, prepared according to package
1/3 c. packed light brown sugar (or piloncillo)
2 tsp. vanilla extract
12 large dried corn husks, soaked, washed and drained, with pieces shredded for ties
2 c. premium semisweet chocolate chips or Ibarra Mexican chocolate, chopped into small pieces
2 c. fresh whipped cream (optional)

Directions:
Directions:
In a large bowl, combine the masa, brown sugar, and vanilla until well blended.

To assemble the tamales, place 1/2 cup of the masa in the center of the smooth side of a corn husk. Using the back of a wet tablespoon, make an indentation in the center of the masa and fill with 1 1/2 tablespoons or more of the chocolate chips. Fold both sides of the husk tightly in over the masa mixture and tie at both ends. Repeat for the reaming tamales. Steam the tamales for 55 minutes. Serve plain or with whipping cream or caramel sauce.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Tamale is done cooking when the masa dough if firm and pulls away from the corn husk.

 

 

 

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