Sweet tamales ‘n’ chocolate

Sweet Tamales

Makes 16 tamales

  • For the tamales

  • 200 g fine cornmeal

  • 1 heaped tablespoon plain flour

  • 1 pinch sea salt

  • ½ teaspoon baking powder

  • 50 g golden caster sugar

  • 50 g unsweetened desiccated coconut

  • ½ pineapple, approximately 150g, peeled, core removed, halved and really finely diced

  • zest and juice of 1 lime

  • For the chocolate sauce

  • 200 ml single cream

  • 100 g good-quality dark chocolate (70% cocoa solids), broken into small pieces

  • 1 tablespoon unsalted butter, cubed

  • 1 pinch sea salt

Soak your cornhusks in a bowl of warm water or, if you're using greaseproof paper, cut yourself 16 pieces roughly 12x20cm. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar, coconut and chopped pineapple. Add the lime zest and juice and pour in 200ml of water to bring everything together. Mix well, until you've got a thick spoonable paste.



Put a large pan of water on to boil – the pan needs to be big enough to fit a colander on top. Take a soaked cornhusk or piece of greaseproof paper and spoon a heaped tablespoon of your pineapple mixture into the middle of the husk or paper; if the husks are thin you might have to layer two on top of each other. Fold the sides in to cover the filling, then twist the ends and use string to tie them so they look like Christmas crackers.



Lay your prepared tamales in a large colander or steamer, making sure they're all in one layer and not overlapping. Cover the top of the colander with tin foil and seal it nice and tightly. If you don't have a colander large enough you can always steam the tamales in 2 batches. Pop the colander on top of your pan of boiling water and steam for about 20 to 25 minutes. About 5 minutes before they're due to be ready, start making your chocolate sauce.



Gently bring the cream to the boil in a pan on a medium heat. As soon as it starts to boil, take the pan off the heat and stir in your chocolate pieces until they're perfectly melted and combined. Add the cubes of butter and a pinch of salt and stir well until the butter is melted.



Open one of the tamales to check that it's perfectly cooked – it should be solid and the wrapping should peel away from it easily. Take them off the heat and let them cool down slightly so they're cool enough to handle but still warm and delicious. Lay them on a platter next to a jug of your warm chocolate sauce and let everyone get involved and unwrap their own.

Nutritional Information

Sweet tamales ‘n’ chocolate

Mexican pineapple dumplings with oozy sauce

More Thanksgiving recipes >
0 foodies cooked this
Mexican tamales can be sweet like these ones or savoury – either way, they're little bundles of joy
50m
Not too tricky
Method

At a fantastic out-of-the-way Mexican restaurant called El Metate in Gallup, New Mexico, the very sweet owner, Rebecca, taught me how to make proper Mexican tamales. To see her teaching me how to make these, watch the video here LINK. Tamales can be sweet, like these, or savoury. They are basically filled Mexican dumplings – I think they're brilliant. The cornhusks they're wrapped in are used throughout Mexico. If you buy corn in season it often comes in husks, but the dried husks I'm using here work a treat. You can pick them up online or at Whole Foods Market stores. Otherwise, things like greaseproof or wax paper will also do the trick.

Soak your cornhusks in a bowl of warm water or, if you're using greaseproof paper, cut yourself 16 pieces roughly 12x20cm. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar, coconut and chopped pineapple. Add the lime zest and juice and pour in 200ml of water to bring everything together. Mix well, until you've got a thick spoonable paste.

Put a large pan of water on to boil – the pan needs to be big enough to fit a colander on top. Take a soaked cornhusk or piece of greaseproof paper and spoon a heaped tablespoon of your pineapple mixture into the middle of the husk or paper; if the husks are thin you might have to layer two on top of each other. Fold the sides in to cover the filling, then twist the ends and use string to tie them so they look like Christmas crackers.

Lay your prepared tamales in a large colander or steamer, making sure they're all in one layer and not overlapping. Cover the top of the colander with tin foil and seal it nice and tightly. If you don't have a colander large enough you can always steam the tamales in 2 batches. Pop the colander on top of your pan of boiling water and steam for about 20 to 25 minutes. About 5 minutes before they're due to be ready, start making your chocolate sauce.

Gently bring the cream to the boil in a pan on a medium heat. As soon as it starts to boil, take the pan off the heat and stir in your chocolate pieces until they're perfectly melted and combined. Add the cubes of butter and a pinch of salt and stir well until the butter is melted.

Open one of the tamales to check that it's perfectly cooked – it should be solid and the wrapping should peel away from it easily. Take them off the heat and let them cool down slightly so they're cool enough to handle but still warm and delicious. Lay them on a platter next to a jug of your warm chocolate sauce and let everyone get involved and unwrap their own.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 155 8%
  • Carbs 18.2g 8%
  • Sugar 8.2g 9%
  • Fat 7.7g 11%
  • Saturates 5.0g 25%
  • Protein 2.4g 5%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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