Russ just about flipped when he tasted one, saying it was better than the chocolate tamal I recently brought home from the market. I used cocoa powder, and coconut oil instead of butter. This recipe is adapted from one by Rick Bayless at Frontera Kitchens. By the time they were done, there was barely enough light outside for a few photos, but what a great way to start our evening with a steaming pot of chocolate tamales. Then the filling and tying, then two hours to steam the tamales. The masa and chocolate mixture was chilled in the fridge for one hour for added tenderness. First, the corn husks had to soak for two hours. Making tamales took longer than I thought it would, but that is often the case when making a new recipe. That changed today, when I made Tamales de Chocolate. And vicariously making tamales with other bloggers. I have been vicariously working on the metate with Lesley for months. I really don’t even own a metate, but greatly admire Lesley, blogger of The Mija Chronicles, for her metate work, when she probably has a food processor and KitchenAid sitting on her kitchen counter. Things had to change, and tomorrow being Día de la Candelaria was as good a reason as any to put my hands to the metate. It had been about twenty years since I last made any by myself. Tamales are always a major undertaking, especially for someone who reads tamal recipes, rather than actually makes them. Chocolate Tamal, photographed outside under fading evening light
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