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Desserts

Cinnamon-Spiced Chocolate Tamales

Cinnamon-Spiced Chocolate Tamales recipe
photo by:kraft
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 quie...read more
posted by
carin123
on 11/18/2007
time
prep:
20 min
total:
1 hr 50 min
servings
total:
26 servings
Magazine Acquisition

What You Need

52
 corn husks
7
cups  prepared tamale dough (with 2 Tbsp. cinnamon sugar mixed in with dough)
1-1/2
pkg.  (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks (about 3 cups)
1
cup  BAKER'S ANGEL FLAKE Coconut

Make It

SOAK corn husks in hot water 30 min.; drain.

ASSEMBLE tamales by spreading 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; 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.

Kraft Kitchens Tips

Note
Check out our Tamale Dough recipe.
Size-Wise
Spend time with your family making these indulgent 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.
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