Chocolate Tamales the Editors of Publications International, Ltd.
Makes about 30 tamales
|1||pound Mexican chocolate, broken into 1/2-inch pieces|
|1||bag (1-1/2 pounds) masa harina*|
|1||tablespoon baking powder|
|2||cups (4 sticks) butter|
|1||cup white chocolate chips|
|30||dried corn husks, softened by soaking in warm water for 6 to 8 hours, or fresh green husks, in season|
*Masa harina is corn flour for making tortillas and tamales.
- Place chocolate in medium bowl. In small saucepan over medium-high heat, bring milk to boil. Pour milk over chocolate and stir until chocolate melts. Set aside to cool.
- Mix masa harina and baking powder in large bowl with heavy-duty electric mixer. With mixer at low speed, gradually add chocolate. Beat at low speed 10 minutes. Set aside.
- In separate bowl, cream butter and sugar until pale and fluffy. Add 1/3 chocolate mixture and beat on high until combined. Repeat twice with remaining thirds of chocolate-corn flour mixture, beating well after each addition. (Finished mixture should be light and fluffy.)
- Preheat oven to 350°F.
- Spread heaping tablespoon of dough in center of corn husk. Sprinkle 6 or 7 white chocolate chips on dough, then spread another tablespoon of dough over filling. Fold sides of corn husk over filling. With seam facing up, tuck top and bottom flaps under tamale and place on ungreased baking sheet. Repeat with remaining dough and chocolate.
- Bake 35 minutes or until tamales are firm. Remove corn husks and serve.
Check out more recipes for Mexican