Imagine a dessert that combines the rich tradition of Mexican tamales with the irresistible allure of chocolate and cherries. These Chocolate Cherry Tamales with Pecans are not just a recipe—they're a culinary adventure that will transport your taste buds to a world of unexpected delights! Forget everything you thought you knew about traditional tamales, because this sweet version is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 12 tamales
Ingredients
- 2 cups masa harina
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1/2 cup softened butter
- 1 cup milk
- 1 cup chopped cherries
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
- 1/2 tsp salt
- 24 corn husks, soaked
Instructions
- Begin by soaking the corn husks in warm water for about 30 minutes to make them pliable. This will help in wrapping the tamales later.
- In a large mixing bowl, combine the masa harina, cocoa powder, brown sugar, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- Add the softened butter to the dry mixture. Using your hands or a pastry cutter, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually pour in the milk and vanilla extract, mixing until the dough is smooth and well combined. The consistency should be moist but not too sticky.
- Fold in the chopped cherries and chopped pecans into the masa dough, ensuring they are evenly distributed throughout.
- Take a soaked corn husk and lay it flat on a clean surface. Scoop about 2-3 tablespoons of the masa mixture onto the center of the husk, spreading it out into a rectangle shape, leaving some space at the edges.
- Fold the sides of the corn husk over the masa, then fold up the bottom to enclose the filling. If needed, use a small piece of kitchen twine to tie the tamale closed, or simply leave it as is if the husk holds together well.
- Repeat the process with the remaining husks and masa mixture until all tamales are assembled.
- Prepare a steamer pot by adding water to the bottom and bringing it to a simmer. Arrange the tamales upright in the steamer basket, with the open ends facing up. If necessary, place a small plate or a few extra husks on top to help keep them standing.
- Cover the tamales with a damp cloth or additional corn husks to keep them moist during steaming. Cover the pot with a lid.
- Steam the tamales for about 1 hour, checking occasionally to ensure there is enough water in the pot. Add more water as needed to prevent it from drying out.
- After 1 hour, check if the tamales are done by removing one and testing if the masa pulls away easily from the husk. If they are still sticking, steam for an additional 10-15 minutes.
- Once cooked, remove the tamales from the steamer and let them cool slightly before serving. Enjoy your Chocolate Cherry Tamales with Pecans warm, either as a dessert or a unique treat!
Tips
- Corn Husk Preparation: Soak the corn husks thoroughly to ensure they're flexible and won't crack when wrapping.
- Moisture is Key: The masa dough should be moist but not wet. If it feels too dry, add a little more milk; if too sticky, sprinkle in a bit more masa harina.
- Even Distribution: When folding in cherries and pecans, make sure they're evenly spread to get a perfect bite every time.
- Steaming Secrets: Always keep water in the bottom of the steamer and check periodically to prevent burning.
- Cooling Time: Let tamales rest for a few minutes after steaming to help them set and make unwrapping easier.
- Storage Tip: These tamales can be refrigerated for 3-4 days and reheated in a steamer for best results. Pro Hack: For an extra touch of decadence, serve with a light dusting of powdered sugar or a drizzle of chocolate sauce!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
