Chocolate Mole Tamales with Toasted Almonds

Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 5-7 minutes, or until lightly golden and fragrant. Let cool and set aside.

In a large mixing bowl, combine masa harina and baking powder. In a separate bowl, cream together softened butter and brown sugar until light and fluffy.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, until a smooth and slightly moist dough forms. The dough should be easily spreadable but not too runny. You may need to adjust the amount of milk.

In a medium saucepan, combine chopped dark chocolate, cocoa powder, ancho chile powder, cinnamon, chili powder, cumin, cloves, salt, piloncillo and water. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth and thickened. Let cool slightly.

Spread a thin layer of masa dough onto a soaked corn husk. Spoon a generous amount of chocolate mole sauce onto the center of the dough. Sprinkle with toasted almonds.

Fold the corn husk over to enclose the filling. Fold the bottom of the husk up towards the filling. Use an extra strip of corn husk to tie the tamale if desired.

Place the tamales upright in a steamer pot filled with about 1 inch of water. Make sure the tamales are not submerged in the water.

Steam the tamales for 45-60 minutes, or until the masa is firm to the touch and pulls away easily from the husk. Check the water level periodically and add more water as needed.

Remove the tamales from the steamer and let them cool slightly before serving. Discard the corn husks before eating.