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6

Sweet Cajeta Tamales

Prep 15 min
Total 2 hr 30 min
Ingredients 12
Servings 12

You won’t believe how easy it is to make sweet tamales at home. Sweet tamales always remind me of my childhood, because my grandparents would always make their famous red chile tamales for Thanksgiving, Christmas or New Years. And, just like them, now I love making all kinds of sweet tamales for the fall and winter holidays. Make some for your family and find out why this classical Mexican cuisine dessert is so popular. MORE + LESS -

Ingredients

pack (8 oz.) dried corn husks for tamales

cups harina masa (specialty flour for tortillas)

teaspoon ground cinnamon

3/4

teaspoon baking powder

1/2

teaspoon ground salt

1/2

cup vegetable shortening, soft

3/4

cup brown sugar

1/2

cup milk

1/4

cup cajeta

cup chopped walnuts

Garnish:

Chopped walnuts

Cajeta

Directions

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1

Separate the dried corn husks and place them a big bowl. Cover them completely in boiling water and let them soak for at least 30 minutes. Take the husks out of the water and dry them with a kitchen towel.
2

Mix the harina masa with baking powder, salt and ground cinnamon in a small bowl.
3

In a big bowl, whip the vegetable shortening and sugar with a mixer on medium speed for 2 to 3 minutes until soft and fluffy. Add the harina masa, whipping until completely mixed and gritty. Add the milk and cajeta, whipping for another minute. Then, add the ground walnut and knead it with the mix.
4

Cover the bottom of a medium-sized pot with 6 husks. Fill the pot with 1 1/2” of water.
5

To prepare the tamales, take a big corn husk and put the widest part up. Put 3 tablespoons of dough in the middle of the husk, leaving about 1/4” free at the top, and at least 3” free at the bottom.
6

Roll up the tamale by folding it in half twice. Fold the bottom of each tamale upwards.
7

Place the tamales upright with the wide part down in the pot. Cover the pot.
8

Cook the tamales over high heat until the water is boiling. Let them boil for 5 minutes. Switch to low heat and cook the tamales for 45 to 60 minutes, adding more water if necessary, until the dough is spongy. Let the tamales cool down for 10 minutes before serving.
9

When serving, remove the husks. Decorate with ground walnuts and some cajeta. Enjoy!