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Chocolate Cherry Tamales with Pecans for your Christmas Posadas

Posadas are near and we are preparing for our holiday feasting all month long. Tamales are always part of our celebration and a sweet variety is always a must.

I’m a big fan of sweet tamales. They can be made with a variety of different fresh fruit, dried fruit or nuts. This year, I decided to prepare some with one of my favorite flavor combinations: chocolate, cherry and pecans.

The preparation is very easy because the fruit and nuts are mixed in the dough. I garnished with maraschino cherries, a dollop of cream and a sprinkle of pecans and mint leaves. They are not only tasty but so pretty and festive for the holidays.

To give these delicious chocolate cherry tamales with pecans its sweetness, I used Imperial Sugar Extra Fine Granulated Sugar. They are the perfect compliment to any Holiday dinner spread.

Related recipe: Coricos

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Chocolate Cherry Tamales with Pecans

Chocolate Cherry Tamales with Pecans

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  • Author: Ericka Sanchez
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Description

Tamales come in all flavors.  From savory to sweet, they are delicious and traditionally served in Mexico beginning December 16 for posadas and throughout the holidays, ending in February for Candlemas Day. These dessert tamales have a hint of cherry and chopped pecans for delicious texture. Serve them with a dollop of whipped cream and enjoy with a hot cup of champurrado. 

Ingredients

Scale
  • 50 corn husks
  • ½ cup vegetable shortening
  • ½ cup butter, room temperature
  • 2 (12 ounce) cans evaporated milk
  • 1 4-inch cinnamon stick
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • 5 tablespoons cocoa powder
  • 4 cups masa harina for tamales
  • ½ cup chopped pecans
  • ½ cup dried cherries, chopped or cranberries
  • Sweet cream or whipped cream for serving
  • Maraschino cherries for serving
  • Mint sprigs for serving

Instructions

  1. Combine corn husks and enough warm water to cover in a large bowl. Press down with hands to submerge and soften corn husks.  Let soak for at least 1 hour.
  2. Combine vegetable shortening and butter in a large mixing bowl.  Mix for 8 minutes or until creamy.
  3. While shortening and butter mix, place evaporated milk and cinnamon stick in a small saucepan over medium heat. Stir until milk begins to simmer. Remove from heat and set aside to cool to room temperature. Discard cinnamon stick.
  4. Add sugar to vegetable shortening and butter mixture and mix on low speed until creamy.  Add vanilla, baking powder, cocoa powder, and milk/cinnamon mixture. Mix on medium speed until mixed well; about 3 minutes.  Add masa harina, 1 cup at a time, making sure it is mixed well between each addition. Fold in pecans and dried cherries.