Chef Mark Haugen
Tejas
Minnesota Vikings

Chocolate-Cherry Tamales
Chocolate-Cherry Tamales:
15 dried corn husks (see Notes)
5 ounces bittersweet dark chocolate, chopped
1 cup milk
2 cups masa harina for tamales (see Notes)
1/4 teaspoon baking powder
1/2 cup (1 stick) softened unsalted butter, lard, or shortening
1/4 cup sugar
1/2 cup dried cherries
Cajeta Sauce:
1 1/2 cups cajeta (see Notes)
1/2 cup milk
1 tablespoon unsalted butter
Ice cream


Make the Chocolate-Cherry Tamales:
Soak the corn husks in a large bowl of hot water for about 1 hour to soften, turning them a couple of times. Tear 3 of the husks into 1/4-inch strips to use to tie the tamales.
Put the chocolate in a medium heatproof bowl. In a small saucepan over medium-high heat, bring the milk to a boil. Pour over the chocolate and stir until the chocolate melts. Set aside to cool.
In a large bowl, combine the masa harina and baking powder. Using an electric mixer, slowly beat in the chocolate at low speed. Continue beating for 10 minutes. In a separate bowl, cream the butter and sugar until fluffy. Add the chocolate-masa mixture, one-third at a time, beating well after each addition until the mixture is fluffy. Fold in the cherries.
Arrange a steamer rack in a very large tall stockpot and add water to just below the bottom of the rack. Cover and bring the water to a boil.
Spread about 4 tablespoons of tamale dough in the center of a corn husk. Fold the long sides over the filling, then fold the other sides to make a package. Tie the ends closed with husk strips. Repeat to make 12 tamales. Place the tamales upright in the steamer. Cover and steam for about 1 hour, until the dough is firm to the touch and separates from the husk easily.
Make the Cajeta Sauce:
Meanwhile, in a medium saucepan, combine the cajeta, milk, and butter over medium heat and bring to a boil. Cook for 5 minutes, or until thickened but still pourable. Set aside until ready to serve.
Make a slit in the middle of each tamale and squeeze a little so part of the tamale comes to the top. Place 2 tamales in each of 6 shallow dessert bowls, top with a scoop of ice cream, and drizzle with the sauce.
Notes: Dried corn husks are available at Latino markets. Masa is the Spanish word for dough; masa harina is corn that has been treated with lime and water and ground and dried. It is available in Latino markets. Make sure you buy the masa specified for making tamales rather than tortillas. Cajeta is a thick, intensely sweet syrup traditionally made from sugar and goat's milk, popular in Mexico, where it's used as a topping for desserts or made into candies.