Spoon about 1/4 cup of chocolate masa mixture onto the center of each husk, leaving 2″ border on the lower edge. One at a time, place a husk in front of you, tapered end closest to you.Pour in water up to the bottom of the steamer and heat pot. Place a collapsible vegetable steamer or other rack in the bottom of a tall pot.Stir in sesame seeds, pumpkin seeds and dried cranberries.If refrigerated, beat again until soft, adding additional milk if needed to form a soft batter.Refrigerate batter for 1 hour to increase tenderness (optional).Add milk and beat until smooth. Batter should be the consistency of a thick cake batter, but still keep its shape when spooned.While mixer is running, add masa dough in small pieces and beat until completely incorporated, about 1-2 minutes.Add cocoa powder, baking powder and salt and mix about 3 minutes.In a standing mixer, blend coconut oil and sugar until light and fluffy.Soak corn husks in hot water for 2 hours.Then cut into rectangles 6″ wide by 7″ long. Using kitchen shears, cut off cupped end of corn husks, and cut other end to square it.6 tablespoons (90 ml.) dried cranberries or raisins.1/2 cup (120 ml.) organic milk or water.1/2 cup (1.8 oz./50 grams) cocoa powder.1 cup organic sugar (5.4 oz./150 grams).2/3 cup (5 oz.) soft organic coconut oil or butter.12-15 corn husks, plus extra for cutting into strips for tying.(Update: crema with tamales de chocolate is great!) He also thought a bit of Mexican crema spooned over a tamal would be nice and offered to buy a carton tomorrow. Russ just about flipped when he tasted one, saying it was better than the chocolate tamal I recently brought home from the market. I used cocoa powder, and coconut oil instead of butter. This recipe is adapted from one by Rick Bayless at Frontera Kitchens. By the time they were done, there was barely enough light outside for a few photos, but what a great way to start our evening with a steaming pot of chocolate tamales. Then the filling and tying, then two hours to steam the tamales. The masa and chocolate mixture was chilled in the fridge for one hour for added tenderness. First, the corn husks had to soak for two hours. Making tamales took longer than I thought it would, but that is often the case when making a new recipe. That changed today, when I made Tamales de Chocolate. And vicariously making tamales with other bloggers. I have been vicariously working on the metate with Lesley for months. I really don’t even own a metate, but greatly admire Lesley, blogger of The Mija Chronicles, for her metate work, when she probably has a food processor and KitchenAid sitting on her kitchen counter. Things had to change, and tomorrow being Día de la Candelaria was as good a reason as any to put my hands to the metate. It had been about twenty years since I last made any by myself. Tamales are always a major undertaking, especially for someone who reads tamal recipes, rather than actually makes them. Chocolate Tamal, photographed outside under fading evening light
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