Tamara's Tamales Milk Chocolate Tamales

Note from Cheri: The recipe, photo and text below is reprinted with permission from Alice Guadalupe Tapp's Tamales 101 (2002, Ten Speed Press). This is a great book if you want to learn how to make traditional tamales for the first time or even if you're an experienced tamale maker. Click here for more information about this terrific how to and tamale recipe book, along with another great sample recipe. Be sure to check out the FabulousFoods.com Tamale Tutorial for recipes and photo instructions for making this fabulous, festive food. Even if you're new to making tamales, you're sure to achieve spectacular results.

Make sure to use a good milk chocolate for this recipe. For a variation, add a tablespoon of chopped maraschino cherries.

6 cups basic fresh masa 1/2 cup sugar 1 teaspoon vanilla extract 6 bars (1 1/2 oz. each) milk chocolate, each broken into 12 pieces 12 large corn husks, soaked, washed, and drained, plus more for ties Optional: 2 cups chocolate sauce, caramel sauce, strawberry coulis or whipped cream

Makes 1 Dozen Tamales Prepare the masa. In a large bowl, combine the masa, sugar and vanilla until well blended. To assemble the tamales, place 1/2 cup of the masa mixture in the center of the smooth side of a corn husk. Using the back of a wet tablespoon, make an indentation down the middle of the masa and fill with 6 pieces of the chocolate. Fold both sides of the husk in toward the center, tie at both ends and prick the tamale several times using the tip of a very sharp knife to vent. Repeat for the remaining tamales. Steam the tamales for 55 minutes or until done. For a unique dessert, serve plain or topped with one or more of the optional ingredients.