Chocolate tamales aren’t the first thing you think of when you are talking about tamales, but they are wonderful. Chocolatey with a slight earthiness from the corn masa, they are a delightful dessert for any time of the year but especially during the holidays.
Have I got a treat for you – something totally out of the ordinary, creative, and incredibly delicious. It may sound a little strange, but trust me, they are amazing! A few years ago, Chef Shannon Kinsella was visiting California from her home city of Chicago for an event at the CIA in Napa and kindly agreed to teach a cooking class with me. It was Tamale Day in Marin County!
Shannon and I connected immediately when we met at a food conference in Austin, TX and I adore her. An extremely talented chef, she worked with Rick Bayless on his television shows. She was in the second kitchen preparing all of the ingredients and final dishes and then sending them up to the main kitchen to be used during the taping. Now every time I watch one of his shows I think of Shannon’s work and how beautiful everything is.
Chef Shannon Kinsella
When Shannon and I were talking about the class, she mentioned that she had recently taught a tamale-making class and I immediately knew it would be a ton of fun and everyone would really enjoy themselves. Plus having the opportunity to learn techniques from a pro really helps when you are alone in your kitchen trying to recreate a recipe.
When Shannon and I were talking about the class, she mentioned that she had recently taught a tamale-making class and I immediately knew it would be a ton of fun and everyone would really enjoy themselves. Plus having the opportunity to learn techniques from a pro really helps when you are alone in your kitchen trying to recreate a recipe.
Almost ready to steam!
I contacted my friend Sabrina Model, author of The Tomato Tart (@thetomatotart) to help us prep and we had too much fun getting ready for the class! One gal told us that she really enjoyed listening to us laugh and chat as we cooked together and thought we had worked together for years. In truth, this was the first time we had been in the kitchen together and we had a ball!
That day we made three types of masa: traditional, pumpkin and chocolate. We made an assortment of fillings for people to choose from. We had roasted poblano peppers skinned and cut into thin strips (Rajas), chicken in mole sauce, pulled pork with chiles and cilantro, crumbled and sauteed fresh chorizo, shredded cheese, Queso Fresco (Mexican fresh cheese) and jicama. And to make it even more fun, we made a freshly roasted tomato, onion, and pepper salsa and chocolate ganache.
Improvising when we don’t have lids for pots and pans.
After a presentation and demonstration of techniques by Shannon, everyone got to work rolling their own tamales. Each was as unique as the person who made them, with a wide variety of filling combinations. While the tamales were cooking, everyone had a chance to chat, meet new people, and share fun stories. There was no shortage of conversation in the room!
It was so gratifying to see the happy smiles on everyone’s faces and know they really enjoyed themselves. If you want a really unusual dessert that is gluten-free, consider making these tamales. You can make all the components a couple of days ahead, assemble them a day ahead, steam them in the morning and reheat to serve them that night.
Tamales ready for steaming
One of the holiday traditions of Latin families is to have the entire family make tamales together, sitting around a large table exchanging stories and sharing laughter, while filling and rolling the tamales. The old adage still holds trues … many hands make light work … and it brings families closer together.
I hope you make these delightful Chocolate Tamales with your own family or friends soon. They are a wonderful way to spend a few hours together and come away with the best tamales you’ve ever eaten!!
Pumpkin tamales wrapped in banana leaves.
Key Ingredients for Chocolate Tamales:
- Dried corn husks
- Dried masa specifically for tamales
- Hot water, Mexican chocolate, unsalted butter
- Sugar, salt, baking powder
- Chocolate extract, vanilla bean paste, milk
- Chopped milk, dark, or white chocolate
What kind of masa do I need to buy?
There are two primary different kinds of masa available on American grocery shelves from Maseca. Both list tamales as something you can make, but one is perfect for tamales and the other is designed for tortillas. Look for the kind that says Tamal across the front and has a photo of tamales underneath. The package may be a light pink with red emblazoning across the front. This is the difference between success and frustration! If you can’t find it in your store, you can order it online here.
PRO Tip:
Place a few coins in the bottom of each pan you are steaming tamales in, under the steamer basket. While the water is boiling the coins will rattle, but if the water gets too low the coins will lay flat on the bottom of the pan and be quiet. If your pans get quiet, add more water!
How to make Chocolate Tamales:
- Soak the corn husks for several hours the keep moist under damp paper towels on baking sheets
- Mix the masa with hot water; set aside to cool
- Chop Mexican chocolate then pulverize in a food processor
- Beat together the butter, chocolate, sugar, salt and baking powder; add the masa mixture in 3 additions
- Add chocolate extract, vanilla, and milk; beat until incorporated
- Spread some of the masa on a corn husk and add your preferred filling down the center; fold edges to the center and the bottom up then tie them together; continue with remaining ingredients
- Stand the tamales upright (open top upwards) in a steamer rack in a large stockpot, cover with corn husks and a tight-fitting lid
- Steam for about an hour until the tamale doesn’t stick to the corn husk when gently unfolded; if they stick, set them back in the steamer and cook for an additional 5 minutes
- Serve immediately or for lighter tamales, let cool completely then re-steam about 15 minutes to heat them through
PRO Tip:
For the best-textured tamales, cook, let them cool completely, and then re-steam them for about 15 minutes to heat through.
Recommended Tools (affiliate links; no extra cost to you):
- Baking sheets
- Chef’s knife
- Cutting board
- Food processor
- Stand mixer
- Vegetable steamer
- Tall stockpot with a lid
Gluten-Free Tips:
Make sure the tamale masa is labeled gluten-free and that your mole base (if using) is also gluten free.
Chocolate Tamales (Gluten Free)
These tamales, chocolatey with a slight earthiness from the corn masa, are a delightful dessert for any time of the year but especially during the holidays.
Ingredients
- 8 oz package dried corn husks (you'll need 30 to 40 husks)
- 3-1/2 cups dried masa (look for the package with tamales and the word Tamal on the front)
- 2-1/4 cups hot water
- 9 oz (3 tablets) Mexican chocolate
- 10 oz unsalted butter, slightly softened
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1-1/2 tsp baking powder
- 2 tbsp chocolate extract
- 1 tbsp vanilla bean paste or vanilla extract
- 3/4 cup milk, or as needed
- 2/3 cup chopped milk, dark, or white chocolate (or chips)
Instructions
- Soak the corn husks submerged in hot water for 2 to 3 hours, until they are pliable. Lay them out on baking sheets covered with damp paper towels to keep the husks moist. Set a vegetable steamer in the bottom of a saucepan and add enough water to come just below the level of the steamer basket. Line the pan (on top of the steamer basket) with some of the softened corn husks. This protects the tamales from the steam, helping to keep them tender.
- Prepare the Chocolate Masa: In a bowl, combine the masa with the 2-1/4 cups hot water. Set aside to cool.
- Roughly chop the Mexican chocolate and then pulverize in a food processor to make about 1-1/2 cups. In an electric mixer, beat the butter, Mexican chocolate, sugar, salt, and baking powder until light, about 3 minutes. Continue beating, adding the masa in three additions.
- Reduce the speed to medium low, and then add the chocolate extract, vanilla bean paste, and milk. Continue beating for one minute. Add a little extra milk if necessary, to give the mixture a consistency of soft (not runny) cake batter. It should hold its shape in a spoon. For the lightest textured tamales, refrigerate the batter for an hour or so, then reheat.
- Forming the Tamales: Tear several husks into 24 thin strips for tying the tamales or use kitchen string. Form tamales one at a time. Lay out your corn husk with the tapered end facing you. Spread about 1/4 cup of the batter into a 4-inch square, leaving a 1 1/2-inch border at the bottom (the end towards you) and 1/4-inch border along the sides.
- Sprinkle some of the chopped chocolate down the center. Pick up the two long sides and bring them together, folding the masa onto itself. Loosely wrap the husk around the masa, adding another husk if yours doesn’t quite cover all of the filling. Fold the bottom closed, and holding the point against the tamale, wrap a strip around the tamale and tie it, securing the folded end and leaving the top open. Make sure not to wrap or tie them too tightly because they will expand while steaming. Stand tamales on their folded bottoms in the steamer. If you are working with a shallower pan, you can trim the top with a pair of scissors so them will fit under the lid of the pan.
- Steaming and Serving the Tamales: When the tamales are formed and placed in the steamer, if your tamales don’t take up all the space in the steamer, fill in the open spaces with loosely wadded aluminum foil so that they stand upright. Cover them with a layer of corn husks. Set the lid in place and steam over a constant medium heat for about 1 hour. Add more hot water if needed.
- To know when the tamales are ready, remove one from the pot, replace the cover to continue cooking the remaining tamales. Let the single tamale cool for 3 minutes. If the masa sticks to the husks after resting then it isn't ready. Carefully re-wrap and return to the pot. Cook another 5 minutes then test one again.
- Chef’s Trick: Place a few coins in the bottom of each pan you are steaming tamales in, under the steamer basket. While the water is boiling they will rattle, but if the water gets too low the coins will lay flat on the bottom of the pan and be quiet. If your pans get quiet, add more water!
- Advance Preparation: Both the filling and batter can be made ahead, as can the finished tamales. Refrigerate in an airtight container. Re-steam or microwave tamales before serving.
- Alternate Fillings: You can use a blending of all three chocolates as your filling or you may prefer to add a smear of raspberry jam, some macerated dried cherries or cranberries (soaked in hot liquid until moist and tender), or even chopped nuts.
Notes
Adapted from the TV Show “Mexico, One Plate at a Time” by Chef Rick Bayless
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 106mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 2g
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This post was first shared in Nov 2013. The article was updated in 2020.
Cynthia
I still need the recipe of the salsa. I was there, and your photos do the place justice, and then some! What a fun party idea–I suggest parents do this rather than the ho-hum pizza making party for your next Bday.
Kimberly Ann
Thank you dearly for organizing such a fun event. It was lovely meeting you and I’m so excited to add chocolate and pumpkin tamales to our traditional Christmas Eve dinner!