Sweet Coconut Tamales with Chocolate Shavings

Preparation

1. Prepare the Corn Husks

   Step 1

   Soak the corn husks in simmering water for 20 minutes. They should be soft and flexible, and turn a deep beige color. Wrap the corn husks in a damp paper towel until you are ready to use them.

2. Prepare the Sweet Masa

   Step 2

   Combine the masa harina with the whole milk and the coconut milk and mix well. The masa should have the consistency of a stiff dough. Set aside.

3. Make the Tamal Dough

   Step 3

   Combine the shortening and sugar in a mixing bowl. Using a hand-held or standing electric mixer, beat the shortening and sugar until light and fluffy, about 3 minutes. Add a quarter of the masa to the shortening mixture and beat until well blended. Add a second quarter of the masa to the mixture and beat until well incorporated. Continue until all the masa is blended. Keep beating for another 5 minutes in order for the dough to achieve the right texture and consistency. You will know you have reached the right texture if a teaspoon of the dough floats in a cup of cold water. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).

   Step 4

   Add 2/3 cup of the toasted coconut flakes to the dough along with the baking powder, cinnamon, and the salt and beat lightly until fully incorporated.

4. Assemble the Tamales

   Step 5

   Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 1/4 cup of the dough all over the bottom half of the corn husk, leaving about a 1-inch-wide border on the left and right side. (See page 51 for photographs showing how to assemble tamales.)

   Step 6

   Pick up the two long sides of the corn husk and unite them, forming a solid log. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the corn husk and secure it by tying a thin strip of corn husk around the tamal.

   Step 7

   Repeat this process until all of the corn husks or tamal dough is used up.

5. Steam the Tamales

   Step 8

   Create a tamal steamer by crumbling a large piece of aluminum foil into a large ball and place the ball in the center of a large saucepan. Arrange the tamales “standing up” around it. You can stand tamales in front of each other, just make sure that the open end of each tamal is facing upward.

   Step 9

   Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.

6. Make the Coconut Cream

   Step 10

   In a small bowl, combine the Mexican crema with the cream of coconut. (You can easily make more by combining equal amounts of each ingredient.)

7. Serve

   Step 11

   Serve the tamales warm. After opening a tamal, top with a sprinkling of shaved chocolate and some of the remaining toasted coconut flakes and drizzle with a bit of coconut cream, or let guests garnish their own. Serve extra toppings on the side.

8. COOKING NOTES

   Step 12

   INGREDIENTS

9. Step 13

   Masa Harina

   Step 14

   The flour used in tamal making is a special cornmeal that has been treated with lime and as such produces the characteristic aroma, flavor, and texture that is associated with tamales. Regular cornmeal cannot be substituted.

10. Step 15

    Cream of Coconut

    Step 16

    Do not confuse cream of coconut with coconut milk. Cream of coconut is much sweeter and thicker than the milk. (It is one of the key ingredients in piña coladas.)

11. Step 17

    TECHNIQUES

12. Step 18

    Toasting Coconut Flakes

    Step 19

    Sprinkle the coconut flakes in single layer on a baking sheet and place in a 300°F oven. Allow to bake for about 8 minutes, or until they turn golden brown. Be on the lookout because coconut tends to burn rather quickly. However, it will send out a warning signal with the toasted coconut aroma. So as soon as you smell coconut, check on it.

13. Step 20

    Shaving Dark Chocolate

    Step 21

    This is easily done with a bar of chocolate and a vegetable peeler. Hold the bar of chocolate with one hand (you may want to keep part of it in its wrapper so that the chocolate doesn’t melt in your hands) and peel off chocolate shavings with the peeler.

14. Step 22

    ADVANCE PREPARATION

15. Step 23

    Reheating Tamales

    Step 24

    Cooked tamales can be refrigerated for a couple of days and reheated in a steamer or in the microwave. If using the microwave, place the tamales in a bowl and pour in 1/4 inch of water. Seal with plastic wrap and heat for 2 minutes. The steam created within the plastic will reheat the tamales. If reheating in a steamer, recreate the tamal steamer explained in the recipe and steam for 5 minutes.

16. Step 25

    Assembled but uncooked tamales can also be frozen. When ready to use, steam them straight from the freezer for 1 hour 20 minutes (twice the cooking time). Do not defrost before cooking.