Angie Martinez's Spicy Dark-Chocolate Tamales

Sometimes called "the food of the gods," chocolate has been highly valued by Latin Americans for hundreds of years. The Aztecs and Mayas used cacao beans in religious ceremonies and the Aztecs even used the beans as currency. 

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20 Corn husks
8 oz Dark chocolate
4 oz Unsalted butter (room temperature)
1/2 cup Canola oil
1/3 cup Sugar
1 1/2 tsp Baking powder
1 tsp Kosher salt
1/2 tsp Chipotle chile powder
2 lbs Prepared masa harina
1/2 can Low-fat milk

In a medium bowl, cover the corn husks with hot water. Let soak for at least 30 minutes to soften.


Place half the chocolate in a medium saucepan over medium-low heat, then add the butter, oil, sugar, baking powder, salt and chipotle powder. Whisk the ingredients together until the chocolate is melted and the mixture is smooth, 5 to 7 minutes. Remove from the heat and let cool.


Place the masa harina in a large bowl. Stir in the chocolate mixture until well incorporated. Fold in the remainder of the chocolate. Add 1/4 cup of the milk, stirring, until the dough comes together. Add up to another 1/4 cup for the dough to be sticky but still hold its shape. Chill, covered for 45 minutes.


When you're ready to assemble the tamales, tear two of the corn husks into 9 strips each. Equally divide the masa among the remaining corn husks, leaving a 1-inch border at the tapered end of each husk and around the sides. Place the chocolate mixture in the middle of the masa, equally diving it among the tamales. Wrap each tamale by bringing in the two long sides and rolling the bundle up. Tie with a strip of corn husk. 

Place the tamales in a steamer basket set over a pot of simmering water. Steam for 35 to 40 minutes. Check the water periodically and refill if necessary. The tamales are done wihen the husk can be easily peeled away. Let the tamales sit for 10 minutes before serving.