Tamales de Chocolate (Mexican Chocolate Tamales)
Cocoa scented sweet masa studded with dark chocolate chunks and warm cinnamon. Rich, soft and not too sweet.
Made with Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelMedium
- Costabout £1.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down, for 45 minutes until soft and pliable. Drain and pat dry.
45 min - 2
Sift the cocoa into your ready made tamale masa (see the base recipe). Add the sugar, cinnamon, vanilla and 3 tbsp warm water and beat for 2 minutes until smooth, glossy and spreadable. Cocoa dries the dough, so add another spoonful of warm water if it is stiff.
- 3
Lay a husk with the wide end towards you. Spread about 3 tbsp (50 g) of the chocolate masa over the wider two thirds, leaving a border. Press a few chocolate chunks into the middle.
- 4
Fold the sides in over the filling, then fold up the narrow end. Make 8 tamales.
- 5
Stand them folded end down in a steamer lined with spare husks. Steam over simmering water for 1 hour, topping up the water, until firm and pulling from the husk. Rest for 15 minutes so the chocolate sets a little.
60 min - 6
Unwrap and serve warm.
Tips
- Add warm water, not cold, so the shortening in the masa stays soft.
- Use good dark chocolate in small chunks. Large pieces leave hollow gaps once melted.
- Add a pinch of chilli powder to the masa for a gentle Mexican hot chocolate warmth.
Storing and freezing
Cool within 2 hours, then keep in the fridge in their husks for up to 3 days or freeze for up to 3 months. Reheat by steaming for 10 to 15 minutes until steaming hot all the way through.
Questions
Are chocolate tamales vegan?
Yes, with a vegan masa and dairy free dark chocolate. Check the chocolate label, as some brands contain milk traces or nuts.
Why are my tamales dry?
The cocoa absorbs liquid. Beat in a little more warm water until the masa is soft and spreadable, and make sure the steamer never boils dry.
Can I serve them cold?
They are best warm. If cold, steam or microwave until steaming hot all the way through to soften the masa again.
More made with tamale masa
Tamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
GFDFEFTamales Oaxaqueños de Frijol Negro (Oaxacan Black Bean Tamales)
GFDFEFTamales de Pollo con Mole (Chicken Mole Tamales)
GFDFEFTamales Dulces de Piña y Pasas (Pineapple and Raisin Sweet Tamales)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.