18/12/2024
Chocolate Tamales with Dulce de Leche
Makes about 15
30 dried corn husks (from a 1-pound bag)
3 cups half and half
350 g Chocolate block, bar, wafers or chips, preferably 70% Cacao (chopped if using bars or block), divided
1 ½ teaspoons (6 g) kosher salt
1 14-oz. can sweetened condensed milk
500 g Masa Harina, preferably yellow or white
2 tsp baking powder
227 g (2 sticks) unsalted butter, room temperature
1/4 cup dark brown sugar or piloncillo
1 tablespoon vanilla extract
1/2 cup dried cranberries or cherries
1/2 cup pistachios
Dulce de leche (for serving)
1. Soak corn husks in a large bowl of hot water until soft and pliable, about 15 minutes. Using your hands, swirl husks in water to loosen any silks or dirt. Drain, rinse and shake off excess water.
2. Heat 1 cup half and half, 250 grams of chopped chocolate and salt in a medium saucepan on medium, stirring occasionally, until chocolate is completely melted. Remove from heat and stir in remaining 2 cups half and half and sweetened condensed milk. Set aside.
3. Whisk masa harina and baking powder in a medium bowl until completely combined. Set aside
4. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl, scraping down sides and bottom as needed, until light and creamy, about 3 minutes. Add vanilla and beat to incorporate, about 1 minute. Reduce speed to low and add masa harina mixture, and beat until completely incorporated. With the motor running on low, carefully and slowly add the chocolate half and half mixture until completely incorporated. Add cranberries, pistachios and remaining 100g chopped chocolate and stir in or beat on low until evenly incorporated.
Assemble the tamales and steam and serve with a drizzle of dulce de leche or chocolate sauce
Rick Martinez is a chef, writer, and digital creator with a deep love of Mexican culture and cuisine.
