Cinnamon-Spiced Chocolate Tamales

1. 1

   Soak corn husks in hot water 30 min.

2. 2

   ; drain.

3. 3

   Spread 2 Tbsp.

4. 4

   tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2 inches at top of husk.

5. 5

   Spoon 1 Tbsp.

6. 6

   chocolate chunks and 1 tsp.

7. 7

   coconut down center of each husk; fold over sides and both ends of husk to enclose filling.

8. 8

   Steam in a tamalera 1 hour or until done, adding water when needed.

9. 9

   (Tamales are cooked when they pull away from husks.)

10. 10

    Cool slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.