3 Year Anniversary!

Today is the 3 year anniversary of 5 Rabanitos! Thank you to our staff, our amazing guests and neighbors in Pilsen and the community of chefs who make Chicago the best city for dining! ❤️❤️❤️

Tamal de Chocolate Recipe by Alfonso Sotelo

Tamales are traditionally filled with meat, vegetables or cheese and wrapped in a cornhusk which is removed before eating. These tamales take on a sweet twist and are perfect for entertaining. Serve with vanilla ice cream, caramel sauce, and piloncillo crumb.

Makes 25 Tamales

  • 2 lbs 60‐70% dark chocolate
  • 8 oz unsweetened chocolate
  • 1 1/2 lbs unsalted butter
  • 2 lbs granulated sugar
  • 2 tbsp ancho chile powder
  • 1 cup corn starch
  • 20 egg yolks
  • 10 egg whites
  • 25 dried tamale leaves
  • Prepare a pot with water and bring it to boil. Chop chocolate and butter into small pieces and place in a bowl. In another bowl, mix the sugar and cornstarch, then whisk in the egg whites and yolks.

    Once the water is boiling, put the chocolate and butter in a bain-marie to melt it. Once melted, add the egg/sugar mixture little by little, whisking constantly until it reaches a temperature of 165 degrees F.

    Remove and let cool until mixture has a temperature of 38 degrees F. Soak tamale leaves in water in a bowl for at least 10 minutes. Tear a strip from the leave to use as a tie. Have a spoon or a scale to measure the tamale mixture to 4 oz per tamale. Place in middle of tamale leaf. Fold tamale leaf over mixture and press slightly to flatten – but not too much. Fold over other side of leaf and use torn-off strip to tie narrower end of leaf closed.

    Preheat the oven to 400 degrees F. Cook for 15 minutes until they have the texture of a tamale.

    Serve with vanilla ice cream.

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