December isn't the same without everyone favorite tradition – tamales. While most families are prepping for their favorite savory tamales, we love the sweet stuff a La Monarca Bakery so we opted for a tamal de dulce. This isn't your typical fresa or piña variety either. Tamales de Chocolate Mexicano or Champurrado is the perfect compliment to a steamy Cafe de Olla when the weather gets cold. It's like a perfectly baked brownie with a hint of those winter spices that are so quintessentially Mexican.
Grab your steamer & let's get cooking!
• Tamal Corn Husks (6-8 total)
• Enough hot water to cover the leaves
• 1 cup of media crema/table cream (or any non-dairy cream substitute)
• approx. 2 cups of tamal flour
• 1/4 cups of cocoa (optional, for added chocolate flavor)
• 2 teaspoons of baking powder
• 1/2 teaspoons of salt
• 3/4 cups of butter or vegetable margarine
• 1 1/4 cups your choice of milk (plant milk works great for vegan tamales!)
1. Place corn husks in a bowl of hot water to soak for 10-15 minutes until soft and pliable.
3. In a separate bowl, combine the flour, salt, butter (softened & creamy) and baking powder with the chocolate sauce. Mix well.
4. Remove husks from water and dry. Separate one of the corn husks into thin strands. This will be used to tie the tamal.
5. Use the back of a spoon to spread the mixture onto the top of an open corn husk, fold and close the tamal. Secure the closed tamal with a strand.
6. Add about an inch of water to the bottom of your pot (we used the Our Place Perfect Pot), or just below the steaming rack. Carefully place tamales standing up and cover the pot.
7. Allow to steam for up to an hour, or until it easily separates from the corn husk. **Be sure to check the water levels during the cooking process! Add water as needed.