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Sweet tamales enriched with Mexican chocolate, creating a rich, indulgent dessert tamal. These family celebration treats combine the warmth of cinnamon-spiced chocolate with tender masa.
Soak the corn husks in warm water for at least 30 minutes to soften them fully.
Melt the butter gently over low heat, then let it cool slightly. In a separate saucepan, heat the milk until just warm and add the chopped Mexican chocolate, stirring until fully dissolved.
Combine masa harina, baking powder, salt, ground cinnamon, and sugar in a large bowl. Mix thoroughly for even flavor distribution.
Pour the melted butter and chocolate milk mixture into the dry ingredients. Using a stand mixer or hand mixer, beat the masa on medium speed for about 5–7 minutes until light and fluffy.
Drain the husks and pat dry. Spread about 1/3 cup of the masa mixture onto the center of each husk. Fold the sides in and the bottom up to encase the filling, ensuring a snug roll that will steam evenly.
Arrange tamales upright in a steamer pot. Cover with a damp towel and lid; steam over medium-low heat for 75–90 minutes, replenishing water as needed. Tamales are done when they pull away cleanly from the husks.
Let tamales rest for 10 minutes after steaming to allow the masa to finish setting, enhancing their tender texture.
