Chocolate Mole Tamales with Toasted Almonds

Decadent dessert tamales filled with a rich, spiced chocolate mole and studded with toasted almonds. Steamed until tender and meltingly delicious.

Prep Time

30 minutes

Total Time

90 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.92/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsMasa Harina(For Tamales)

£2.50

1teaspoonBaking Powder

£0.10

0.5cupUnsalted Butter(Softened)

£1.50

0.5cupBrown Sugar(Packed)

£0.40

2.8cupMilk(As needed for consistency)

£0.30

16leavesCorn Husks(Soaked in warm water for at least 30 minutes)

£3.00

4ouncesDark Chocolate(70% cacao or higher, chopped)

£1.20

0.3cupUnsweetened Cocoa Powder

£0.60

0.5cupAlmonds(Slivered or chopped)

£1.75

1tablespoonAncho Chile Powder

£0.75

0.5teaspoonCinnamon(Ground)

£0.10

0.3teaspoonChili Powder

£0.05

0.3teaspoonCumin(Ground)

£0.05

0.1teaspoonGround Cloves

£0.05

0.3teaspoonSalt

£1.50

0.3cupWater(For Mole Sauce)

0.3cupPiloncillo(Grated or substitute with brown sugar)

£1.50

Total Cost

£15.35

£1.92 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.
7.
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.
8.
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.
9.
Remove the tamales from the steamer and let them cool slightly before serving. Discard the corn husks before eating.

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My Notes

Nutrition Information

Nutrition per serving (140g)

465 kcal / 1945 kJ

Carbs

49g

19% of RDA

Fat

27g

39% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

19 g

21% of RDA

Sodium

190 mg

8% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Soaking the corn husks in warm water makes them more pliable and easier to work with.

For a richer flavor, use Mexican chocolate instead of regular dark chocolate.

If you don't have access to piloncillo, you can substitute it with equal amount of brown sugar.

To test if the tamales are done, remove one from the steamer and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

Leftover tamales can be stored in the refrigerator for up to 3 days and reheated in the steamer or microwave.

Cooking Equipment

Large Steamer Pot

Mixing Bowls

Oven

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the corn husks in warm water makes them more pliable and easier to work with.

For a richer flavor, use Mexican chocolate instead of regular dark chocolate.

If you don't have access to piloncillo, you can substitute it with equal amount of brown sugar.

To test if the tamales are done, remove one from the steamer and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

Leftover tamales can be stored in the refrigerator for up to 3 days and reheated in the steamer or microwave.

Chocolate Mole Tamales with Toasted Almonds

Ingredients

Instructions