Rich Oaxacan Chocolate Tamales with Cinnamon-Infused Whipped Cream

Ingredients

• 2 cups masa harina
• 1 cup unsweetened cocoa powder, sifted
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cups warm water
• 16 units corn husks, soaked in warm water for 30 minutes

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon ground cinnamon

1. 01
   In a large bowl, mix the masa harina, cocoa powder, sugar, baking powder, and salt until well combined.
2. 02
   In a separate bowl, beat the softened butter until creamy, then add the vanilla extract and mix until incorporated.
3. 03
   Gradually add the dry ingredients to the butter mixture, alternating with warm water, mixing until a soft dough forms.
4. 04
   Drain and pat dry the soaked corn husks. Spread about 1/4 cup of the dough onto each husk, leaving a border around the edges.
5. 05
   Fold the sides of the husk over the dough, then fold the bottom of the husk up to enclose the filling. Repeat with remaining husks and dough.
6. 06
   Arrange the tamales upright in a steamer basket over simmering water. Cover and steam for 1.5 hours, or until the dough pulls away from the husk easily.
7. 07
   While the tamales are steaming, prepare the cinnamon-infused whipped cream by beating the chilled heavy cream, powdered sugar, and cinnamon in a bowl until soft peaks form.
8. 08
   Serve the tamales warm, topped with a generous dollop of cinnamon-infused whipped cream.