Cinnamon-Spiced Chocolate Tamales

Ingredients

• 52  corn husks 
• 7 cups tamale dough mixed with 2 tbsp. cinnamon sugar in with dough) prepared
• 1 cup baker's angel flake coconut 
• 16 oz baker's semi-sweet chocolate chopped

Equipment

Directions

1. Soak corn husks in hot water 30 min.; drain.
2. Spread 2 Tbsp. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2-inch uncovered space at top of husk.
3. Spoon 1 Tbsp. chocolate and 1 tsp. coconut down center of each husk; fold over sides, then both ends of husk to enclose filling.
4. Steam in a tamalera 1 hour or until done, adding water when needed. (Tamales are cooked when they pull away from husks.) Cool slightly.