Cajeta Tamales

Melissa Veytia
These soft, fluffy, and delicious cajeta tamales made with corn leaves, accompanied by a bit of walnut, will be your perfect dessert for an afternoon and the best pairing with a delicious atolito. Adding cajeta to the dough provides moisture and gives them a much more pleasant consistency when eaten. This is a favorite version of sweet tamales for the Mexican palate as it has the aroma of anise, walnut, and the sweetness of cajeta. These cajeta tamales are perfect for sharing on special occasions, as well as for breakfast, lunch, or dinner any day of the week. They are easy to prepare and have a flavor that will enchant anyone who tries them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 8 cups anise water, (boil water with star anise)
  • 4 cups masa mix for tamales
  • 2 cups lard
  • 1/2 cups sugar
  • 1 cup pecans, chopped
  • 1 tablespoon baking powder
  • 1/2 cups Coronado® cajeta
  • 1 bunch corn husks, soaked in warm water to soften
Preparation
10 mins
1h
Low
  • Place the cornmeal for tamales in a bowl and knead with the anise water until a dough forms.
  • In the mixer, beat the lard with the sugar until well dissolved. Add the dough you formed in the bowl.
  • Add to the mixture the walnut, baking powder, and Cajeta Coronado® until smooth and consistent.
  • Fill the leaves with the mixer dough and cook them for 1 hour.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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