Dr Oz: Angie Martinez Spicy Dark-Chocolate Tamales Recipe


Dr Oz: Healthy Latin Recipes

Angie Martinez joined Dr Oz to share recipes from her Healthy Latin Eating cookbook. She shared sweet and spicy recipes for watermelon gazpacho and grilled chicken with pineapple jalapeno marinade, and finally she was ready to share her sweet and spicy take on dessert.

Angie shared that you shouldn’t eat the entire tray, although the tamales are good enough to make you want to. Dr Oz absolutely loved them.


Dr Oz: Angie Martinez Spicy Dark-Chocolate Tamales Recipe Ingredients

Dr Oz: Angie Martinez Spicy Dark-Chocolate Tamales Recipe

Angie Martinez shared her delicious dessert recipe for spicy dark-chocolate tamales during a visit with Dr Oz. (phil_g / flickr)

  •  8 oz dark chocolate
  • 1/2 C canola oil
  • 1 1/2 tsp baking powder
  • 1/2 tsp chipotle chile powder
  • 1/2 can low-fat milk
  • 20 corn husks
  • 4 oz unsalted butter, room temperature
  • 1/3 C sugar
  • 1 tsp kosher salt
  • 2 lbs prepared masa harina

Dr Oz: Angie Martinez Spicy Dark-Chocolate Tamales Recipe Directions

  1. Use a medium bowl to cover the corn husks with water & soak for at least 30 minutes
  2. Put half of the chocolate in a medium-sized saucepan over medium-low heat
  3. Add butter, oil, sugar, baking powder, salt, & chipotle powder
  4. Whisk ingredients together until chocolate is melted & mixture is smooth (about 5-7 minutes)
  5. Remove from heat & let cool
  6. Put masa harina in a large bowl & stir in the chocolate mixture until well incorporated
  7. Fold in the rest of the chocolate & add in 1/4 C of the milk, stirring until the dough comes together
  8. Add up to 1/4 C more milk, until the dough is sticky but will still keep its shape
  9. Chill while covered for 45 minutes
  10. To put the tamales together, tear two of the corn husks into 9 strips each
  11. Equally divide the masa among the rest of the corn husks, leaving about 1-inch at the tapered end of each husk and around the sides
  12. Put the chocolate mixture in the middle of the masa, equally divided among the tamales
  13. Wrap each tamale by bringing in the two long sides and then rolling it up.
  14. Tie with a strip of corn husk
  15. Put the tamales in a steamer basket over a pot of simmer water
  16. Steam for 35-40 minutes
  17. Refill the water if necessary throughout cooking
  18. The tamales are done if you can easily pull the husk away
  19. Let the tamales sit for 10 minutes before serving


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