Cajeta and Walnut Tamales

By: Ana Rodriguez

Cajeta and Walnut Tamales
cuisine icon Cuisine
Mexican
cuisine icon Course
Desserts
cuisine icon Duration
35 Minutes
cuisine icon Cooking Technique
Steam
cuisine icon Keywords
10 servings, 35 minutes, baking powder, butter at room temperature, cajeta + for serving, can sweetened condensed milk, corn husks soaked in hot water, corn masa flour for tamales, desserts, instant pot, mexican, milk, pecans finely chopped + for serving, pinch of salt, steam, tsp vanilla

serving icon Servings
10 Servings
Ingredients
  • 1¾ cups corn masa flour for tamales
  • 1 tsp baking powder
  • pinch of salt
  • 7 tbsp (90 g) butter at room temperature
  • 1 tsp vanilla
  • 1 can sweetened condensed milk
  • ½ cup milk
  • ½ cup pecans finely chopped + for serving
  • ½ cup cajeta + for serving
  • 10 corn husks soaked in hot water
Instructions
  • Beat the butter until smooth. Add the condensed milk and beat until smooth. Add the vanilla, milk, baking powder, pinch of salt, and flour little by little. It should form a smooth paste. Then add the nuts.
  • Spread a generous tablespoon of the paste on the tamal leaf. Add cajeta and a bit more of the mixture on top. Close the sides by folding them. Finally, fold the tip down and tie with a corn husk strip.
  • Insert the Instant Pot® rack. Add 1½ cups of water and add the tamales.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set time to 20 Minutes.
  • Serve hot and garnish with more cajeta and nuts.
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