Cinnamon-Spiced Chocolate Tamales

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

Rated 4.2 from 5 votes

Prep Time

20M

Total Time

1H50M

Servings

26 servings

52 corn husks

7 cups prepared tamale dough (with 2 Tbsp. cinnamon sugar mixed in with dough)

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate , chopped

1 cup BAKER'S ANGEL FLAKE Coconut

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1. Soak corn husks in hot water 30 min.; drain.

2. Spread 2 Tbsp. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2-inch uncovered space at top of husk.

3. Spoon 1 Tbsp. chocolate and 1 tsp. coconut down center of each husk; fold over sides, then both ends of husk to enclose filling.

4. Steam in a tamalera 1 hour or until done, adding water when needed. (Tamales are cooked when they pull away from husks.) Cool slightly.

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