With Chocolate Azteca, roasted walnuts and raisins
6 Tio Pablo corn husks (1 bag)
1 ½ cups Tio Pablo masa harina
½ cup Tio Pablo Chocolate Azteca
2 cups sweet almond milk
1 cup brown sugar
1 tsp vanilla
½ cup roasted walnuts, chopped
½ cup raisins
Place husks in a bowl and pour boiling water over to cover. Let sit to soften husks.
In a medium-sized bowl, mix the masa harina and Chocolate Azteca. Add the almond milk and mix through until smooth.
In a separate, large bowl, cream the butter, brown sugar and vanilla. Mix in the dry mixture until smooth and then stir through the walnuts and raisins.
Dry off a husk and spread about ¼ cup of the mixture in the middle, leaving the edges of the husk clean. Fold both of the long sides of the husk in and then fold over the pointy and the wide side. Rip off a thin strip of an extra husk and use to tie up the parcel (you may use cooking twine if this proves to be too challenging). Continue along to make up 12 parcels.
Using a big steamer (or a pot with a colander inside) layer the tamales so that air can move through, and steam for 2 ½ hours. Add water as required as pot will dry out over that time. Remove and let sit for at least 15 minutes, so as to harden. Serve with maple walnut ice cream and apple slices (I gently sautéed mine with a little butter and cinnamon)