Nutella Chocolate Tamal Recipe
Hazelnut and Mexican chocolate sweet masa tamal served warm with local Shamrock vanilla bean ice cream (PB* w/out ice cream)
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Ingredients
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Tamal Dough
For Serving
Method
Prepare the Tamal Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine masa harina, baking powder, and salt. Whisk together until well mixed.
- 2
Cream Shortening
In a separate bowl, beat the vegetable shortening with an electric mixer until creamy and fluffy, about 3-5 minutes.
- 3
Combine Ingredients
Gradually add the dry ingredients to the creamed shortening, alternating with water. Mix until a soft dough forms.
- 4
Add Nutella and Chocolate
Fold in the Nutella and grated Mexican chocolate into the masa dough until evenly distributed.
Prepare and Steam Tamales
- 5
Prepare Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften.
- 6
Fill Corn Husks
Take a softened corn husk and spread about 1/4 cup of the tamal dough in the center. Fold the sides over to enclose the filling and then fold the bottom up to secure.
- 7
Arrange in Steamer
Place the filled tamales upright in a steamer pot. Fill the steamer with water, ensuring it doesn't touch the tamales.
- 8
Steam Tamales
Cover the pot and steam the tamales for about 1 to 1.5 hours, or until the dough is firm and pulls away from the husk easily.
Serve
- 9
Plate the Tamales
Once the tamales are cooked, remove them from the steamer and let them cool slightly before serving.
- 10
Add Ice Cream
Serve warm tamales alongside a scoop of Shamrock vanilla bean ice cream for a delicious contrast.