Total Time 1H 30Min
Active Time 55 Min
Prep Time 35 Min
Portions 5 - 10
If Candle Day is near (or not), you will want to know how to make delicious cajeta tamales. Follow this recipe and accompany it with your favorite atole to start your day well.
1/2 cup vegetable shortening
6 tablespoons sugar
1 ½ cups corn flour (like the Naturelo Harina de Maiz Blanco)
¼ teaspoon baking powder
2 cups cajeta
1 ½ cups milk
10 large corn husks previously smoothed in warm water
1 tablespoon anise extract
100g chopped walnut
- First, place in a blender ½ cup of vegetable shortening and 6 tablespoons of sugar.
- Now, beat everything until a mixture is made and add little by little 1 ½ cups flour and ¼ teaspoon baking powder.
- Then, to 1 ½ cups of milk, add a spoonful of anise extract (this can be done by placing anise seeds in boiled water for a few minutes).
- Add the mixture of milk and anise to the mix of tamales and leave it in the blender to be incorporated. Add 100g chopped walnut.
- Now, add 2 cups cajeta little by little while the blender mixes and let it dissolve completely.
- Take a corn husk and place the dough on it, about half a fist, and close the leaf.
- After wrapping each tamal, they should be placed in a steamer. We recommend placing them so, that a circle is made around the edge of the pot and the center is filled little by little.
- Subsequently, let them cook in the steamer at medium heat for about 1 hour. The tamales will be ready when you can detach them from the leaf without sticking to it. The cooking time may vary, it is important to check that they take off properly and if they are not ready yet, return them to the steamer for a little longer.
- When the tamales are ready, take them out, unwrap them and enjoy them warm!