Cajeta Tamales

Melissa Veytia
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.
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Ingredients
10
Portions
  • 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, rehydrated in lukewarm water to soften them
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.
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