Sweet pumpkin tamales with Oaxacan chocolate (Pilar Cabrera)

Cook large pieces of tamala pumpkin with Mexican cinnamon and piloncillo about 45 minutes, mashing as it softens, then remove the skins.

Whip lard, stir in the masa, then add the pumpkin mixture and sugar.

Spoon the batter into a corn husk, tuck in Oaxacan chocolate and wrap tight like a little present.

Line the steamer with corn husks and set the tamales in one by one to cook.