Step 1

Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.

Step 2

Fill a tamale steamer with water just below the fill line and place the steam tray on the rack. Bring water to a simmer.

Step 3

In an large bowl, whisk together the corn flour and the rest of the dry ingredients. Stir in all of the wet ingredients. Add more milk or flour if needed until it resembles the consistency of peanut butter.

Step 4

Assemble the tamales: Place corn husk with pointed end towards you. Using a rubber spatula to spread 1/2-1 cup of dough mixture onto the center of the corn husk. Fold sides of the corn husk over the filling in the middle, and fold up the pointed end (leaving top end open). Lay fold-side down to keep closed. Repeat with remaining filling and husks.

Step 5

Place tamales standing up on the steam tray without overcrowding. Put on lid and steam for 90 minutes.

Step 6

Remove with tongs and let rest for a few minutes before serving.

Step 7

Meanwhile in a small bowl, microwave the caramel for 30 seconds. Add chocolate and chile powder, stir and let sit for 5 minutes. Stir until smooth. Serve with tamales, topped with walnuts if desired.