'N' Tamales Sweet Chocolate


ingredients

For the tamales:

• 200 g of corn flour end

• 1 heaping tablespoon flour

• Pinch sea salt

• ½ c. teaspoon baking powder

• 50g golden caster sugar

• 50g dried coconut unsweetened

• ½ pineapple (about 150 g), peeled, cored removed, halved and very finely chopped

• zest and juice of 1 lemon

For the chocolate sauce:

• 200ml whipping cream

100 g good quality dark chocolate (70% cocoa), crushed

• 25g butter, cubed

• a pinch of sea salt

Method

In a rare out-of-way Mexican restaurant called El Metate in Gallup, New Mexico, the very sweet owner, Rebecca taught me to make good Mexican tamales. To see her is teaching me how to do this, watch the video here LINK. Tamales can be sweet, like these, or salty. They are mostly filled dumplings of Mexico - I think they are brilliant. corn husks, wrapped in use throughout Mexico. If you buy corn on the season, which often comes in the balls, but I use the dried pods work a pleasure. You can get online or at Whole Foods Market. Otherwise, things like parchment or wax paper also do the trick.

Soak cornhusks a bowl of hot water, or if you use baking paper, cut 16 songs about half the size of the page of this book. In a bowl, mix cornmeal, flour, salt, yeast, sugar, coconut and crushed pineapple. Add lemon rind and juice and pour 200ml water, bring it all together. Mix well until a thick paste spoonable.

Put a pot of water to boil - size is large enough to fit on top of the filter. cornhusk water contact or a sheet of wax paper and spoon heaping tablespoons of pineapple mixture in the center of your skin, or paper if the shells are thin, you may need two layers overlap. Fold the sides to cover the filling, then twist ends, and use rope to tie so that they look like Christmas crackers.

Set the prepared tamales in a large colander or steam, make sure they are all on one level and do not overlap. Cover top with foil to filter and close nice and tight. If you do not have a colander large enough, you can always steam tamales in two batches. Pop a colander over the pan of boiling water and steam for about 20-25 minutes. About 5 minutes before they are due to be ready, start making the chocolate sauce.

Bring gently to the boil the cream in saucepan over medium heat. As soon as it starts to boil, take the pan off the heat and stir in your chocolate chips until completely melted and combined. Add butter cubes and a pinch of salt and stir until the butter has melted.

Tamales open for a check that is thoroughly cooked - is stable and packaging must be disconnected easily. Take them away from heat and let cool slightly, so I'm cool enough to handle but still warm and delicious. Arrange on a plate next to the pot of warm chocolate sauce and let everyone participate and open up her own.

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