1 cup milk
1 pound Mexican DARK chocolate, 65-75% cacao, chopped
1 pound butter
1 1/2 cups sugar
1 1/2 pounds corn flour
1 Tbsp baking powder
24 corn husks
Preheat oven to 350.
Boil milk and add chocolate. Stir constantly until chocolate is completely melted. Add butter and sugar. Mix until smooth. Set aside to cool.
Mix corn flour and baking powder together in bowl. Slowly add chocolate mixture and mix by hand for 10 minutes.
Grease 2 (12 cup) muffin pans and line with corn husks. Fill with chocolate tamale mixture and bake for 20 minutes.
How easy is that?