Tamales Sabor a Chocolate (Chocolate-Flavored Tamales)

Ingredients

• 375 ml (1½ cups) raisins
• 2 tablespoons Kahlúa
• 285 g (10 oz) unsalted butter, or butter and lard combined, at room temperature
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 250 ml (1 cup) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3 heaped tablespoons unsweetened cocoa powder
• 900 g (2 lbs) fairly dry masa for tamales
• 125–250 ml (½–1 cup) whole milk
• 265 ml (1 heaped cup) roughly chopped pecans (Carya illinoinensis)
• 40 dried corn husks, soaked in warm water until pliable, patted dry

Method

1. 1
   Combine raisins and Kahlúa in a small bowl. Set aside to soak while you prepare the dough.
2. 2
   Beat butter with baking powder in a large bowl until pale and creamy, 3–5 minutes.
3. 3
   Beat in salt, sugar, vanilla, cinnamon, and cocoa until fully incorporated and smooth.
4. 4
   Alternate adding masa and milk in two or three additions, beating after each, until the dough is light in texture, thick, and holds its shape on a spoon.
5. 5
   Stir pecans into the soaked raisins.
6. 6
   Spread roughly 2–3 tablespoons of dough across the center of each prepared corn husk, leaving a 2.5 cm (1 inch) border at the sides and base. Place a spoonful of the raisin-pecan mixture along the center of the dough.
7. 7
   Fold the long sides of the husk over the filling so the dough edges meet, then fold the narrow bottom end up. Stand tamales upright, open end up, in a steamer basket set over simmering water.
8. 8
   Cover with a layer of extra husks, then the lid. Steam at a steady simmer for approximately 1½ hours.
9. 9
   Begin testing at 1 hour 20 minutes: a tamale is done when the dough pulls away from the husk cleanly and without sticking. Remove from heat and rest 10 minutes before serving.