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Chocolate Raspberry Tamale

Chocolate Raspberry Tamale Recipe

“I love this tamale because it is so tasty, easy to make and a real crowd-pleaser!” says creator Darlene Tenes.

 

Professional event planner Darlene Tenes is founder of CasaQ, a Hispanic lifestyle company the creates festive events, cooking classes and products that celebrate the love of her culture and incorporate the traditions and customs of Spain, Mexico and Latin America.


Ingredients
7
cups
prepared masa
2
cups
instant or ground Mexican hot chocolate (Ibarra or Abuelita)
1
cup
sugar
1/2
cup
water or milk
1
tablespoon
vanilla
24-36
cornhusks, washed and soaked for two hours
*
raspberry preserves
*
chocolate chips
*
pecans (optional)
Directions
Beat masa, hot chocolate, sugar and water together in a large mixing bowl until smooth.
Spread masa onto a cornhusk in a square.
Leave two inches clear on the narrow end of the husk and a minimum of one inch on the widest side of the husk.
Spoon raspberry preserves down the middle and sprinkle chocolate chips on top keeping the fillings in the middle section.
Add two to three pecans if desired.
Fold husk over so the masa covers the fillings.
Use the top of the cornhusk to push the masa back, then roll it to close.
Fold up the narrow end of the tamale.
Place open side up in steamer for 25 to 35 minutes or until masa pulls from husk.
Serve warm with whipped cream or by itself.

The base number of servings for this recipe is 36
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