• 26servings
  • 110minutes
  • 260calories

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Nutrition Info . . .

VitaminsB3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 52 corn husks

  2. 7 cups prepared tamale dough (with 2 Tbsp. cinnamon sugar mixed in with dough)

  3. 1-1/2 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks (about 3 cups)

  4. 1 cup BAKER'S ANGEL FLAKE Coconut

Instructions Jump to Ingredients ↑

  1. SOAK corn husks in hot water 30 min.; drain.

  2. ASSEMBLE tamales by spreading 2 Tbsp. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2 inches at top of husk. Spoon 1 Tbsp. chocolate chunks and 1 tsp. coconut down center of each; fold over sides and both ends of husk to enclose filling.

  3. STEAM in a tamalera 1 hour or until done, adding water when needed. (Tamales are cooked when they pull away from husks.) Cool slightly.


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