Chocolate Tamales Recipe | Easy & Mouthwatering gourmet results (2024)

Published: Feb 2, 2018 · Updated: Sep 19, 2019 by Mely Martínez

Today, it is an honor for me to have Chef José Hernández as a guest on the blog to share one of his wonderful creations:Chocolate Tamales. I met Chef Hernández on Instagram, where he shares photos of the meals he serves at his restaurant “Yokot’an”.

Chocolate Tamales Recipe

The very first time I saw those chocolate tamales in one of his pictures, I knew right away I wanted to try them. Luckily for us, he was kind enough to share the recipe with me and even took the time to take pictures of the whole process, showing exactly how they’re made in his restaurant in the city of San Pedro Garza Garcia, Nuevo León.

Born in Comalcalco, Tabasco, Chef José Hernández studied gastronomy at the Mexican Culinary Institute, with complementary studies in Marketing Strategies from the Ibero-American University. He has also studied Tourism & Business at the University of Bangkok, Thailand.

Chef Hernández is currently the owner of the restaurantYokot’an Antojería Mexicana, a venture that served as his professional thesis based on the use of corn, peppers, and cocoa beans. Today it serves as a culinary space that showcases flavors from southeast Mexico, using Tabascan ingredients and artisanal techniques.

The filling for these tamales has to be prepared at least 3 -4 hours in advance. If you are in a hurry, you can skip the filling or only use a piece of chocolate as a filing.

How to make Chocolate Tamales Recipe

JUMP TO FULL INSTRUCTIONS

INSTRUCTIONS FOR THE FILLING:

Place the chopped pieces of chocolate in a glass bowl and then pour the hot water in. Mix well using a balloon whisk. At the beginning, it will look like it’s curdling, but if you keep beating it, it will become a smooth paste.

Now, add the cocoa powder and keep beating until it acquires a thick, creamy texture. Cover the bowl with plastic wrap and refrigerate for 3 hours. It will be ready when it looks like thick yogurt.

FOR THE CHOCOLATE TAMALES:

• 3 Mexican Chocolate tablets, chopped
• 13 tablespoons (200ml) of hot water
• 3½ cups of Masa-Harina* (or 1 Kilo Fresh Masa)
• 3 cups of warm water
• 10 tablespoons of vegetable oil
• 1 tablespoon of vanilla extract
• 2 cups (310 grams) of light brown sugar
• 10 tablespoons of cocoa powder
• 1 pinch of salt
• 20 pieces of banana leaves (6 x 6 in. each), already softened and cleaned**

NOTES:

*Use the same Masa-harina used to make tortillas.

**If you don’t find banana leaves, use cornhusks (soaked in hot water to soften).

DIRECTIONS

• Mix the chopped chocolate with the hot water until it dissolves, then set aside.
• In a large bowl, mix the masa harina with the warm water and vegetable oil. Knead well.
• Add the melted chocolate and vanilla extract to the dough and keep kneading.
• Stir in the cocoa powder, light brown sugar, and salt. Keep kneading until you have a uniform texture (the dough will be very creamy).

• To form the tamales, place about ⅓ cup of dough on a piece of banana leaf (or cornhusk) and add a tablespoon of solid chocolate ganache filling to the center of the dough. Fold the edges of the banana leaf of cornhusk to wrap the tamal.
• Cook in a pot with a steam rack for 45 minutes. After that time, let them rest for 30 minutes before serving.

All photos on this post are courtesy of Yokot'an Restaurant.

Chef José Hernández participates in several gastronomic festivals in the State of Nuevo León, takes part in the brand development for the products from POZOLAZO, and also creates private dinners.

You can follow his delicious work on these social media accounts:

Facebook:@Yokot’anInstagram:@YokotanMXTwitter:@YokotanMx

For more Tamales recipes follow thisLINK

📖 Recipe