“Tamales! Tamales! Tamales!” those are the words that crossed my ears as I walked into the Supermarket in my city of East Los Angeles. A woman stood there with a big steamer on a cart selling her tamales. I could identify with her, every December I am a tamale making fool. If you follow my personal blog, then you know I just released a step by step video on how to make traditional savory tamales with the help of Christmas Elves and a Chihuahua Reindeer in tow.
I wanted to do something special and sweet for you… the readers of Babble, since you are just getting to know me. I thought why not give them a sweet tamale? Sweet tamales are typically made with pineapple chunks and raisins mixed in a sweetened masa. Since the evolution of gourmet Mexican food has exploded here in my city, I have encountered many different types of sweet tamales and find many of them downright DELICIOUS! Here is a Mexican chocolate tamale I have created… just for you! HAPPY HOLIDAYS!
Makes 2 1/2 dozen tamales
Ingredients for Chocolate Coconut Tamales:
- A package of dried corn husks
- 3 1/2 – cups prepared masa (Either buy the masa made already from a latin market or prepare your own using Maseca Tamale Flour- follow bag instructions)
- 1/2 – cup grounded Mexican Chocolate (I use Abuelita’s)
- 1/2 – cup chopped pecan
- 1 – cup shredded coconut
- 6 – tablespoons of sugar
- 1 1/2 – teaspoon vanilla extract
- 1 – cup mini semi-sweet chocolate chips ( I use Nestle)
- 1/2 – cup dried currants ( I use Melissa’s Produce)
- 1/2 – cup milk chocolate chips
Fill your kitchen sink up with hot water and place dried corn husk in water to soak for a minimum of one hour.
While corn husks are soaking prepare the masa. Add Mexican Chocolate , pecans, coconut, sugar, vanilla extract, chocolate chips (mini and regular), and currants to masa. Give it a serious good mix till all ingredients are combined.
Remove corn husks from water and place in a colander to drain and dry a little. Take a husk and add two tablespoons of masa to the center.
Then fold each side around the chocolate masa and with the end fold in. You want to make sure to completely enclose it. Some people twist the ends and tie them with strips of corn husks. It looks like this.
Fill a tamale steamer with a grill attachment with water just before you reach the grill. Make sure your water never surpasses the grill. Add a penny to the water, this will help you know when the water is running low by hearing it bounce. Place all wrapped tamales in the tamale steamer with the grill attachment. Then cover the tamales with some damp corn husks and a few damp towels. Cover tamale steamer pot with a lid and steam over a medium flame for 3 hours. If you hear the penny bouncing add water to pot. Make note not to surpass grill or vegetable steamer with water.
If you are unable to find a tamale steamer, make your own. Use a small pot with a vegetable steamer basket placed at the bottom or flipped upside down.
When your tamale is ready remove from pot. Unwrap tamale out of corn husk and eat or for added sweetness pour coconut milk over top. Enjoy!
If you have any questions…. Feel free to leave them in the comments below and I will answer as soon as possible.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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