Smoked Chili & Chocolate Tamales with Mango Salsa

Instructions

1. 1

   Soak dried corn husks in hot water for at least 1 hour, or until pliable. Drain and pat dry.

   ~60 min
2. 2

   In a large pot, combine vegetable broth and unsalted butter. Heat gently until butter is melted.

   ~5 min
3. 3

   In a separate bowl, whisk together masa harina, salt, and baking powder.

   ~2 min
4. 4

   Gradually add the warm broth mixture to the masa harina, whisking until a smooth dough forms. Let stand for 10 minutes.

   ~10 min
5. 5

   Finely chop the dark chocolate. Mince the garlic.

   ~5 min
6. 6

   In a large skillet, melt the chopped chocolate over low heat, stirring constantly, until smooth. Add the minced garlic, chipotle peppers (minced), cumin, and salt. Cook for 2 minutes, stirring.

   ~7 min
7. 7

   Add the chocolate-chili mixture to the masa dough and mix thoroughly until well combined. The dough should be spreadable but not too wet.

   ~5 min
8. 8

   Prepare the mango salsa: Dice the mango, finely chop the red onion, cilantro, and jalapeno (if using). Combine in a bowl with lime juice and a pinch of salt.

   ~10 min
9. 9

   Spread about 1/4 cup of masa dough onto the center of each softened corn husk, spreading it thinly into a rectangular shape.

   ~15 min
10. 10

    Fold the sides of the corn husk over the filling, then fold the bottom end up. The top end can be left open.

    ~10 min
11. 11

    Arrange tamales upright in a steamer basket over boiling water. Cover and steam for 60-75 minutes, or until the masa is firm and easily pulls away from the husk.

    ~75 min
12. 12

    Let tamales rest for 10 minutes before serving. Serve hot with the mango salsa.

    ~10 min