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Makes 26 tamales


This tamales dulces recipe allows you to bring this delightful Mexican tradition into your own home…combining tamale dough and milk chocolate ganache for a treat your entire family will enjoy.

1/2 pound of dried corn husks

Milk Chocolate Ganache (ingredients and directions below)

Tamales (ingredients and directions below)


1.Soak corn husks in hot water 1 hour, or overnight. Drain and blot dry before filling.

2.MAKE MILK CHOCOLATE GANACHE: Coarsely chop 3 (1.55 ounce each) unwrapped HERSHEY’S Milk Chocolate Bars and place in small microwave-safe bowl. Add 1/4 cup, plus 1 tablespoon sweetened condensed milk. Microwave at MEDIUM (50%) 30 seconds, or until chocolate is melted and mixture is smooth when stirred. Refrigerate 1 hour while preparing dough.

3.MAKE TAMALE DOUGH: Stir together 2 cups of masa harina, 1 tablespoon ground cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon salt in large bowl. Stir in 2 cups whole milk and 1 teaspoon vanilla extract; set aside. Beat 1/2 cup butter flavored shortening and 3/4 cup packed light brown sugar for 2 to 3 minutes in large mixer bowl. Add a third of the masa mixture at a time to the shortening mixture, beating 2 to 3 minutes with each addition. (It is very important to follow this step).

4.Assemble tamales by spreading 2 heaping tablespoons dough into 3 x 2-inch rectangle down center of each husk, leaving about 2 inches at top of husk. Spoon 1 teaspoon Milk Chocolate Ganache in center of each. Fold over sides and both ends of husk to enclose dough. Tie with stips of corn husk.

5.Steam tamales in tamaler, or steamer 1 hour or until tamales pull away from husks. Add additional water as needed. Cool slightly before unwrapping.


NOTE: If you don’t have a tamaler, place tamales in a steamer basket in large saucepan, or pot filled 1/4 full with water. Make sure tamales are not touching water. Bring water to boil and cover. Steam for 1 hour, or until tamales pull away from husks, adding more water to saucepan as needed.


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