Cajeta and Walnut Tamales


  • 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
  • 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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