Chocolate Tamales

READY IN: 1hr 35mins
YIELD: 30 tamales


  • 1
    lb mexican chocolate, broken into 1/2-inch pieces
  • 1
    cup milk
  • 1
    (1 1/2 lb) bag masa harina (corn flour for tortillas and tamales)
  • 1
    tablespoon baking powder
  • 2
    cups butter, room temperature (1 pound in total)
  • 2
    cups sugar
  • 30
    dried corn husks (softened by soaking in warm water for 6-8 hours)


  • Preheat oven to 350 degrees F.
  • Place chocolate in medium bowl. In small saucepan over medium-high heat, bring milk to a simmer, just short of boiling. Pour hot milk over chocolate and stir until chocolate melts. Set aside to cool.
  • Mix masa harina and baking powder in large bowl of heavy duty electric mixer. With mixer on low, pour chocolate over corn flour mixture. Beat on low for 10 minutes. Set aside.
  • In separate bowl of electric mixer, cream butter and sugar until pale and fluffy. Add a third of chocolate-corn flour 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.
  • 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 a cookie sheet. Repeat with remaining dough and chocolate.
  • Bake in a preheated oven for 35 minutes or until tamales are firm.