Bittersweet Chocolate Tamales
                        with Anchos, Prunes, and Raisins
                                                                      

This is adapted from a recipe by well-known chef Mark Miller. This is easier than you might think!

makes 8 tamales

Ingredients:
10 large dried corn husks, soak in warm water for 30 mins
Whipped cream, lightly sweetened for garnish
1 dried ancho chile, toasted, rehydrated and finely chopped
1 Tbsp cocoa powder
4 oz bittersweet chocolate, chopped
1/2 cup milk
1/2 cup unsalted butter
1 tsp baking powder
1/2 tsp salt
2 Tbsp honey
1-1/2 cups masa harina
8 prunes, halved
1/2 cup raisins                          
                                                     
Directions:
Stem and seed Ancho chile.
Cut into several strips and place in single layer in a skillet (cast iron works well).
Over medium heat toast for 2-3 mins. shaking occasionally. Don't allow to scorch.
Place in bowl and cover with hot water to rehydrate.
Let stand for 30 minutes, then drain and chop finely.
Soak corn husks in large bowl (weighted down) for 30 mins.
When softened drain and shake off excess water.
Tear 2 into long strips to use as ties.
In the meantime melt chocolate in a saucepan over low heat, stirring occasionally, until melted.
Add milk and cocoa powder.
Increase heat to medium and stir constantly until smooth and slightly thickened.
Remove to cool.
Place butter, baking powder, salt and honey in the bowl of an electric mixer with paddle attachment.
Cream on high for about 5 minutes.Add the masa harina and turn speed down to low.
Add the chocolate milk mixture and ancho and mix until a slightly firm dough forms.
Turn out onto a work surface and work by hand for about 1 minute to gather together.
Divide dough into 8 equal pieces and form into balls.
Using lightly floured hands flatten each ball into a disk about 4-5 inches in diameter.
Lay out corn husks on a flat surface.
Place dough inside each husk (I use a rubber spatula) leaving at least 1 inch at sides and 2 inches at ends.
Divide the prunes and raisins equally and place on top of the dough.
Bring the sides of the corn husk together to fold sides of dough together.
Tuck one side of the husk under the other and roll to enclose completely.
Twist each end and tie with the reserved husk.
Repeat for each tamale.
In a large pot with steamer insert, bring 2-3 inches of water to a boil. It is important that the water NOT touch the tamales.
Place tamales in steamer (either standing up or on side).
Cover tightly with lid or foil so little steam escapes.
Steam over lightly boiling water for 30 minutes.
Add more boiling water if needed.
Remove tamales from steamer and allow to cool for about 5 minutes before serving .
Cut ties to open husk ,or slit with a knife.
Serve with whipped cream.
Add chocolate shavings for garnish if desired.
Do not reheat tamales in the microwave as they will get hard.
Serve room temp. or resteam for just a minute to reheat.