Cinnamon-Spiced Chocolate Tamales

4.2
(5) 5 Reviews
Prep Time
20
min.
Total Time
1
hr.
50
min.
Servings

26 servings

Take a walk on the sweeter side of tamale deliciousness with this crowd-pleasing cinnamon-spiced chocolate version.

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What You Need

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Make It

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  • Soak corn husks in hot water 30 min.; drain.
  • Spread 2 Tbsp. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2 inches at top of husk. Spoon 1 Tbsp. chocolate chunks and 1 tsp. coconut down center of each husk; fold over sides and both ends of husk to enclose filling.
  • Steam in a tamalera 1 hour or until done, adding water when needed. (Tamales are cooked when they pull away from husks.) Cool slightly.

Note

Check out our Tamale Dough recipe.

Size Wise

Spend time with your family making these tamales, but keep portion size in mind when enjoying.

Cooking Know-How

If you don't have a tamalera, stand tamales in a steamer basket in large saucepan or pot filled 1/4-full with water. Make sure tamales are not touching the water. Bring water to a boil and cover. Steam for 1 hour or until tamales pull away from the corn husks, adding more water to the saucepan as needed.

Servings

  • 26 servings

Nutritional Information

Serving Size 26 servings
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 20g
Saturated fat 10g
Cholesterol 10mg
Sodium 320mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 12g
Protein 3g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • carin123 | Sun, Nov 18 2007 8:30 PM

    Creo que en Guatemala tradicionalmente no se hacen los tamales con coco en mi caso nunca los habia comido estos los recomiendo al 100%estan deliciosos "oh y no importa quien invente las cosas lo bueno es la variedad que tenemos disfrutemos nuestra cocina"

  • soniaisa | Tue, Nov 13 2007 8:14 PM

    Bueno, el maiz es tambien de los mayas y tambien tenemos nuestros propios tamales y muy buenos. no son Mexicanos. Soy aficionada a la comida mexicana...me facina. Pero. Los tamales Guatenaltecos...son Guatemaltecos. Pero la verdad esa es una version de tamal no se de donde. nuestro tamal dulce es de otra forma .

  • Joanna1070708 | Wed, Oct 17 2007 7:15 PM

    Al comentario de la primera señora de que los tamales son 100 por ciento mexicanos le informo que se equivoca, pues en casi toda America Latina es una de las entradas de bandera. En mi pais lo hacemos de yuca, de maiz, de polenta etc. y los hay dulces y salados. Pero definitivamente esta receta es ORIGINALLLLLLL

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