Recipe for Black Tamalitos with Chocolate and Ancho Chile
A dish that fuses the sweetness of chocolate with the subtle and smoky touch of ancho chile. These black tamalitos are part of Mexican culinary tradition, ideal for those who enjoy traditional flavor combinations with a gourmet touch. Their soft texture and captivating aroma make them an artisanal dessert you must try.
Preparation time
So you can organize your kitchen and enjoy this recipe without rushing:
- Preparation: 40 minutes
- Cooking: 30 minutes
- Total: 70 minutes
- Servings: 12 tamalitos
- Difficulty: Intermediate
Ingredients
For the dough
- 2 cups tamal flour
- 230 gr butter at room temperature
- 1 cup cocoa powder (organic cocoa preferred)
- 200 gr condensed milk
- 350 ml evaporated milk
- 200 gr of dark chocolate in tablet form
- 1 tablespoon baking powder (optional for fluffiness)
For the filling
- 2 dried ancho chilies (veins and seeds removed)
To wrap and cook
- Corn husks for tamales
If you can't find corn husks, you can use well-cleaned banana leaves, cut into squares and lightly cooked to make them flexible.
Utensils we will use
- Pan for toasting chilies and heating milk
- Steamer pot for cooking tamales
- Large bowl for mixing the dough
- Mixer or hand whisk to combine ingredients
- Knife and cutting board for cleaning and cutting ingredients
- Fine mesh strainer to infuse milk with chili
Preparation
1. Prepare the ancho chile filling
- Clean and toast chilies: Remove the seeds and veins from the ancho chilies, then toast them in a pan over medium heat until aromatic and lightly toasted on both sides, without burning to avoid bitterness.
- Hydrate chili: Place the toasted chilies in a bowl and cover them with hot evaporated milk. Let stand for 15 minutes for them to release their flavor and color into the milk.
- Strain and reserve: Pass the chili milk through a fine strainer to remove solid remnants, reserving the infused milk for the dough.
2. Prepare the dough
- Mix dry ingredients: In a large bowl, combine the tamal flour, cocoa powder, and baking powder if using.
- Incorporate butter: Add the room temperature butter and beat until well integrated, you will get a creamy consistency.
- Add liquids: Gradually add the condensed milk and the chili-infused evaporated milk while mixing with a hand whisk or mixer on low speed.
- Achieve smooth dough: Continue mixing until you obtain a homogeneous and smooth dough, without lumps, which should have a slightly thick texture for handling when wrapping.
3. Prepare the tamalitos
- Clean corn husks: Wash and soak the corn husks for tamales in warm water to soften them, then dry them with a clean cloth.
- Assemble tamales: On each husk, place a portion of dough in the center (approximately two tablespoons), and place a small piece of dark chocolate bar on top so that it melts inside the tamal.
- Wrap: Fold the leaves to form tightly closed packets so that the dough does not come out when cooking. Secure with strips of leaf or kitchen twine.
4. Cooking the black tamalitos
- Prepare steamer: Fill the steamer pot with water, making sure it does not touch the base where the tamales will go.
- Place tamales: Arrange the tamales in the steamer with the opening facing up so they cook evenly.
- Steam: Cook over medium heat for 25 to 30 minutes; you'll know they're ready when the dough easily separates from the leaf and is firm to the touch.
To finish and serve
Carefully remove the black tamalitos from the steamer to avoid breaking them. Let them rest for a few minutes before opening them so they settle. You can accompany them with a café de olla or a corn atole to complement the traditional flavor and fully enjoy this artisanal dessert. Their combination of spicy and sweet makes them a unique delicacy within the Mexican gastronomy.
Nutritional Information
- Calories: 490 kcal
- Proteins: 6 g
- Fats: 20 g
- Carbohydrates: 65 g
- Fiber: 5 g
These values are approximate per serving and may vary depending on the ingredients used and the size of the tamalitos.
5 tips for perfect Black Tamalitos
To achieve black tamalitos with an exquisite traditional flavor and perfect texture, keep these tips in mind:
- Control the toasting of the ancho chili: Prevent it from burning so that the dough does not become bitter; it just needs to be aromatic and lightly toasted.
- Infuse the milk well with chili: This provides the right intensity without being too spicy.
- Use room temperature butter: It helps it integrate better and adds softness to the dough.
- Mix the dough until it is homogeneous: This will prevent lumps and ensure even cooking.
- When wrapping, don't overdo the dough: Use balanced portions so that the tamal doesn't turn out dry or fall apart when cooked.
When is it ideal to enjoy Black Tamalitos with Chocolate and Ancho Chile?
These small tamales are perfect for special celebrations, especially during times like Christmas and New Year, which according to Mexican and Guatemalan tradition, bring the family together around dishes with artisanal flavor and magic. Their sweet combination with a touch of spice is ideal as a dessert at festive dinners or on rainy afternoons accompanied by a hot drink. They also work as a special gift for lovers of Mexican sweets unique and elaborate.
Comparison table: Black Tamalitos and other Mexican chocolate desserts
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Black Chocolate and Ancho Chile Tamalitos | Dark chocolate, ancho chili, tamal dough | Combine spicy and sweet into a soft and fluffy dough |
| Mole Tamales | Various chiles, chocolate, corn dough | More complex in spices, intense flavor |
| Oaxacan Tamales | Banana leaves, dough, black sauce | Use of banana leaves and black sauce, less sweet |
| Chocolate Champurradas | Flour, sugar, cocoa, butter | Crunchy texture, baked not steamed |
| Corn Bread with Chocolate | Corn, chocolate, soft dough | With cake-like texture, more moist |
| Rice Pudding with Chocolate | Rice, milk, chocolate powder | Creamy and cold dessert, no dough |
| Hot Chocolate Mixed with Chile | Cocoa, milk, ground ancho chili | Beverage, intensifies the chili flavor |
Frequently asked questions about Black Tamalitos with Chocolate and Ancho Chile
Share your experience with Black Tamalitos
The kitchen is a space for creativity and enjoyment. When preparing these black tamalitos, what adjustments did you make to the dough or the recado? Did you try different types of chocolate or chilies? Tell us how they turned out and what innovative combinations you have discovered for these artisanal desserts with traditional flavor.
Essential culinary glossary for black tamalitos
- Recado: A mixture of spices and sauces used to flavor tamales.
- Tamal dough: Special corn flour processed for preparing tamales.
- Ancho chili: A dry, sweet, and smoky chili known for its mild flavor.
- Infuse: To let ingredients rest in a hot liquid to extract flavor.
- Fluffy: Soft and airy texture sought in doughs like those for tamales.
