Chocolate Caramel Tamales
INGREDIENTS
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Tamale making is a Christmas tradition in Latin America and in many areas of the West and Southwest, but I’d eat them any time of the year. There are so many versions of tamales from different regions and among different sub-cultures and each are d
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Since I’ve never made tamales before, I thought I’d get into the spirit and put together a dessert tamale that has all the wonderful flavors of Latin America. I've tucked a ganache of earthy rich chocolate, cinnamon, almond and chile powder into
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These tidy little packages deliver a festive combination of flavors from both the New and the Old World. 'Tis the season. ¡Felicidades!
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Bench notes:
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- I’ve used Maseca brand masa instantanea de maiz since it seems to be widely available.
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- To make the ganache, chop the chocolate into very fine bits so the melting process is thorough and even. Once you pour the hot cream onto the chocolate, let it sit for about 2 or 3 minutes, then stir very slowly so you don't cool down the mixture t
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- You can make the chocolate filling ahead and refrigerate. The caramel sauce can also be made ahead or while the tamales are steaming.
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- For the purposes of planning ahead, it takes about 15 minutes to make the ganache and an hour or so to chill; an hour for the corn husks to soak; about 20-25 minutes to mix the dough; about 45 minutes to 1 hour to assemble; and approximately 2 hour
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