Cajeta Tamales

These soft, fluffy, and delicious cajeta tamales wrapped in corn husks and garnished with finely chopped pecans are the perfect dessert to pair with a warm atole. The dough for these succulent tamales is prepared with anise and cajeta making them moister and tastier.
Reviewed by
Ingredients
10
Portions
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
Preparation
10 mins
1h
Easy
  • In a bowl, place masa mix for tamales. Knead with anise water until a dough is obtained.
  • In the mixer, beat lard and sugar until well dissolved. Add previous dough.
  • Add pecans, baking powder, and Coronado® cajeta until soft and firm.
  • Stuff corn husks with dough. Cook for 1 hour.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?