TamalesMediumFree

Chocolate Sweet Tamales

Name: Chocolate Sweet Tamales
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Cuisine: Mexican
Ingredients: 20 Dried corn husks; 400 ml Milk; 500 g Nixtamalised corn flour; 100 g Raisins; 3 tbsp Cocoa powder; 200 g Pork lard; 100 g Sugar; 2 tsp Ground cinnamon; 150 g Dark chocolate

130 min (60 prep + 70 cook) Medium 12 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Sweet corn masa tamales with cocoa and cinnamon, filled with dark chocolate and raisins.

About this recipe

Sweet corn masa tamales made with cocoa, cinnamon and sugar, filled with dark chocolate and raisins. A festive Mexican dessert wrapped in corn husks.

History & Origin

Sweet tamales are one of the oldest expressions of pre-Hispanic Mexican confectionery. Before the Spanish arrived, the Aztecs prepared sweet tamales with agave honey, cacao, vanilla and wild fruits - considered special offerings for festivals dedicated to the gods of corn and cacao. Cacao, called "cacahuatl" in Nahuatl, was so valuable in pre-Hispanic Mesoamerica that it was used as currency. The Maya and Aztecs consumed it mainly as a ritual drink, but also incorporated it into solid preparations mixed with corn masa. This ancient fusion of corn and cacao represents one of the most emblematic combinations in Mexican cuisine. With the Spanish came cane sugar, Ceylon cinnamon, raisins and pork lard, transforming sweet tamales into the complex creations we know today. Colonial convents played a crucial role, where mestizo and indigenous nuns combined European techniques with American ingredients. Today, chocolate tamales are especially popular at Christmas posadas, Day of the Dead and Candlemas celebrations.

Estimated cost

£10.50

Total cost

£0.88

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

Protein

46g

Carbohydrates

14g

Fat

Fibre

210mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 20 corn husks in hot water for at least 30 minutes until flexible. Drain and pat dry with a cloth.
💡 Use the largest, most intact husks for the tamales.
2
For the masa: beat 200g lard with an electric mixer until fluffy and white. Add 500g nixtamalised corn flour (Maseca), 3 tablespoons cocoa powder, 100g sugar, 1 teaspoon ground cinnamon, 1 teaspoon salt and 1.5 teaspoons baking powder.
3
Add 350-400ml warm milk gradually, mixing until you get a masa that spreads easily without tearing. Test: a small ball of masa should float in water.
💡 The water test guarantees the masa has enough air to be fluffy.
4
Chop 150g dark chocolate into small pieces. Mix with 100g raisins and a pinch of cinnamon. This is the filling.
5
Spread 3 tablespoons of masa on each corn husk, place 1 tablespoon of filling in the centre. Fold the sides of the husk, then fold the bottom tip upwards.
💡 Leave 3cm of space at the top for the masa to expand.
6
Stand tamales upright in a steamer with water. Steam 60-70 minutes. They are ready when the masa separates easily from the husk.
💡 Do not open the steamer during the first 45 minutes.