Black Chocolate Oreo Cookie Tamales Recipe

30 corn husks (plus extra for ties)
4 cups masa
1⁄4 cup shortening
1⁄2 cup butter, softened
2 cups sugar
3⁄4 can evaporated milk (12 oz can)
2 tablespoons baking powder
1 tablespoon ground cinnamon,
optional 1 tablespoon vanilla extract
Yield: 30 tamales
16 oz cream cheese, softened
1 cup powdered sugar
30 oreo cookies, broken into pieces
1⁄2 jar Akaka Falls Farm Coconut Black Chocolate Butter, chilled

  1. Soak corn husks in water until pliable, about 30 minutes; drain.
  2. Combine all dough ingredients in a large bowl, and knead until smooth. Add more milk or masa if necessary to achieve a spreadable consistency.
  3. For filling, cream the powdered sugar and cream cheese until smooth.
  4. Fold in the Coconut Black Chocolate Butter just enough to marble the two mixtures.
  5. Spread about 1⁄4 cup masa dough onto the wide end of the corn husks, halfway up; use wet fingers to spread thinly.
  6. Place a few tablespoonfuls of cream cheese filling in the center, as a log.
  7. Sprinkle broken oreo cookies on top.
  8. Fold each corn husklike an ear of corn, and press to seal the two edges of masa dough.
  9. Fold under the tail of the corn husk, and tie off with thin strips of corn husk.
  10. Stack tamales upright into a steamer basket, and add about 1 cup of water to the bottom, so as to not reach the tamales.
  11. Steam for 20 minutes.
  12. Let cool; refrigerate. Best served chilled. Recipe




Natasha one of our staff who loves to cook and bake, always sharing with friends and family. She assists in our kitchen and anywhere else she is needed We are pleased and proud that she was accepted and is currently attending The Auguste Escoffier School of Culinary Arts. She shares wonderful recipes with us using our preserves. We are eagerly awaiting her next culinary creation.

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