This recipe for Chocolate Tamales was provided courtesy of Los Sombreros Mexican Café & Cantina in Scottsdale, Arizona. They are rich and delicious!
Ingredients:
- corn husks that have been soaked in hot water to soften
- 1 pound masa for tamales
- 5 ounces lard
- 3/4 cup sugar
- 1 tbsp cocoa
- 1/2 cup chocolate syrup
- 1 1/4 cup semisweet chocolate chips
- 1/4 tsp salt
- 1/4 tsp baking powder
Preparation:
In a mixer fitted with a paddle, beat the lard with the salt and baking powder until light and fluffy. Then, a little at a time, add the masa and continue beating until dough is smooth. Add sugar and cocoa, mix well. Stir in the chips. Refrigerate dough for one hour to thicken, then divide the dough between 12 to 24 corn husks depending on the size you want. Roll them up and steam in a tamale pot for one hour and enjoy.
