Chocolate Hot Tamale

Name: Chocolate Hot Tamale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters almond flour; 1 pinch Pinch ancho chili powder; 473 milliliters cake flour; 118 milliliters cocoa powder; 6 servings Cookie mold; 1 large egg; 177 milliliters powdered sugar; 1 pinch Pinch salt; 118 milliliters Generous cold unsalted butter

Chocolate Hot Tamale requires approximately 45 minutes from start to finish. One portion of this dish contains about 10g of protein, 27g of fat, and A mixture of cocoa powder, salt, cookie mold, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Combine the butter and flour in the bowl of a stand mixer. Set the mixer to medium speed and mix just until combined.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Stand Mixer

Bowl

Add the rest of the dry ingredients; almond flour, cocoa powder, salt, sugar, ancho chili powder.

Ingredients you will need

Ancho Chili Powder

Almond Flour

Cocoa Powder

Sugar

Salt

Add the egg and mix just until combined, about 30 seconds.

Ingredients you will need

Egg

Remove the dough from the bowl and pat into a disk. Use a rolling pin to roll the dough about 1/4-inch thick. Use a knife to cut a square about the size of the mold. Press the dough into the mold. Be sure to press firmly so the impressions of the mold are transferred onto the dough.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Knife

Bowl

Remove the dough and place on a parchment paper lined sheet pan.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Frying Pan

If you do not want to make a mold, you can also use cookie cutters. To do so, roll the dough to the desired size on a lightly floured work surface. Press the cookie cutters into the dough. Lift the cutter and place the cookies on a parchment paper lined baking sheet.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Cookie Cutter

Baking Sheet

Bake 20 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

almond flour 1pinch

Pinch ancho chili powder 473milliliters

cake flour 118milliliters

cocoa powder 6servings

Cookie mold 1large

egg 177milliliters

powdered sugar 1pinch

Pinch salt 118milliliters

Generous cold unsalted butter

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.