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    Home » Recipes » Desserts » Tamales de Cajeta + VIDEO

    Tamales de Cajeta + VIDEO

    Last Updated November 9, 2022. Originally Posted December 18, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Tamales de Cajeta is a sweet treat that can’t be beat. This Mexican dessert is great to eat, and it will move your feet.
    Jump to Recipe Print Recipe
    Tamales de Cajeta on a wooden platter next to a decorative mug.

    A tamal sitting on top of a corn husk drizzled with cajeta sauce and topped with a pecan next to a decorative clay mug.

    Homemade Cajeta is Mexican caramel sauce made from goat’s milk. It goes great on just about anything.

    Add it to toast, pancakes, or French toast.

    You’ll love these sweet tamales. They are perfect for the Holidays and special occasions.

    Don’t forget to watch the video.

    Two pictures side by side, showing a Kitchen Aid mixer and masa harina being added to the pot.

    • Start by creaming the shortening and sugar.
    • Add the baking powder and cinnamon.
    • Add the masa harina in stages.

    Mix on low or the masa harina will fly out everywhere. You can also use a hand mixer.

    Swap Out: Yes, you can use lard instead of shortening. Using butter is not recommended.

    More Tamales Recipes:
    Tamales de Rajas con Queso
    Beef Tamales
    Tamales Dulces

    A spoon scraping down the sides of the Kitchen Aid bowl.

    Be sure to scrape down the sides of the Kitchen Aid bowl, or the shortening will not fully cream.

    Milk and cajeta inside a bowl with the rest of the other ingredients.

    • Add the milk and cajeta.
    • Mix well.

    This is homemade cajeta, but you can also get it on Amazon. The most popular brand in Mexico is Cajeta Coronado .

    You can also make this recipe with dulce de leche or regular caramel, but then they would not be Tamales de Cajeta. They would be called Tamales de Dulce de Leche or Caramel Tamales.

    Know the Differences:
    Dulce de Leche is made with cow’s milk.
    Regular Caramel is made with sweetened condensed milk.
    Cajeta is made with goat’s milk.

    Chopped pecans on top of the mixed ingredients in a bowl.

    • Add the chopped pecans.
    • Mix on low or fold by hand with a spatula.

    The nuts add texture to the tamales de cajeta. This is totally optional in case you are feeding someone with a nut allergy.

    Other options: you can use chopped walnuts, almonds, pistachio, cashews, macadamia nuts, or none at all.

    You might also like:
    Chicken Mole Tamales
    Red Pork Tamales
    Chicken Salsa Verde Tamales
    Northern Style Bean Tamales

    All ingredients mixed in a metal bowl.

    • Once everything is mixed well.
    • Set this aside.

    Make sure to keep this cool or refrigerated. You can even make this days ahead of time.

    Check out these masa recipes: Masa for Tamales and Masa with Olive Oil

    Corn husks submerged in water.

    • Separate the corn husks and remove any hair. The corn husks like to stick to together.
    • Add hot water and place a heavy object (like a heavy plate) on top of them so they completely under the water.

    The corn husks take time to soak and become pliable. About 30 minutes in hot water.

    Pro Tip: Do this ahead of time, even the night before. That way they are ready for you when you are about to start the tamale assembling.

    A collage showing how to assemble tamales.

    • Shake off any excess water and add a large tablespoon to the center of the corn husk.
    • Fold one side over.
    • Fold the other side in.
    • Take the pointy top and fold it in.
    • Place the tamales open-side up while you finish assembling.

    VERY IMPORTANT: If you don’t place the tamales open-side up while you’re assembling, the filling will fall out.

    A steamer pot with a lid on the stove cooking.

    • Add water and tamales to a large steamer.
    • Steam for 1 ½ hours – 2 hours.

    Tamales are ready when the tamal peels away from the corn husks easily.

    Instant Pot Instructions:
    Add steamer crate to the bottom of the Instant Pot.
    Add 1 cup water and place the tamales open-side up.
    Place lid and close. Move valve to sealing.
    Press High Pressure button. 35 minutes. Full release.

    Also check out: Instant Pot Red Pork Tamales and Instant Pot Chicken Tamales.

    Tamales on a wooden platter next to a decorative clay mug.

    How long do Tamales last?

    • Fresh tamales last up to 5 days in the fridge.
    • Frozen tamales last up to 4 months.

    Tamales are often eaten with a big cup of Champurrado or Atole de Chocolate. Hope you enjoy!

    Did you make this recipe? Please rate the recipe below!

    A tamal sitting on top of a corn husk drizzled with cajeta sauce and topped with a pecan next to a decorative clay mug.

    Tamales de Cajeta

    Tamales de Cajeta is a sweet treat that can’t be beat. This Mexican dessert is great to eat, and it will move your feet.
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 55 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours 25 minutes
    Servings: 16
    Calories: 162kcal
    Author: Maggie Unzueta

    Ingredients

    • 1/2 cup shortening
    • 6 tbsp sugar
    • 1/4 tspn baking powder
    • 1 tspn cinnamon ground
    • 2 cups masa harina
    • 1 1/2 cup cajeta
    • 1 1/2 cup milk
    • 1/2 cup pecans chopped

    Instructions

    • Add shortening and sugar to a mixing bowl.
    • Whip until creamy. About 2 minutes.
    • Add baking powder, cinnamon, and 1/2 the masa harina.
    • Mix on low. About 2 minutes.
    • Add remaining masa harina.
    • Change mixing handles, or use a spatula.
    • Add the cajeta and milk.
    • Mix thoroughly. Be sure to scrape the sides of the bowl.
    • Add the chopped pecans.
    • Fold them in gently, or low on the mixer.
    • Soak the corn husks in hot water for 30 minutes.
    • Once the corn husks are pliable, add a large tablespoon to the center of the corn husks.
    • Use your best judgement as to how much to add to each corn husk.
    • Place standing with the open-side up while you finish assembling the rest of the tamales.
    • Add water to a steamer.
    • Add the tamales with the open-side up.
    • Steam for 1 1/2 hours.
    • Tamales are ready when the peel away from the corn husks easily.

    Video

    Notes

    If the tamales are not ready after 1 1/2 hours, check the water level and add water if necessary. Cook for an additional 30 minutes.
    Sometimes just letting the tamales sit in the pot with the stove off will finish the cooking. 
    Swap Out: Yes, you can use lard instead of shortening.
    Pro Tip: Soak the corn husks ahead of time, even the night before. That way they are ready for you when you are about to start the tamale assembling.
    VERY IMPORTANT: If you don’t place the tamales open-side up while you’re assembling, the filling will fall out.
    Instant Pot Instructions:
    Add steamer crate to the bottom of the Instant Pot.
    Add 1 cup water and place the tamales open-side up.
    Place lid and close. Move valve to sealing.
    Press High Pressure button. 35 minutes. Full release.

    Nutrition

    Calories: 162kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin A: 68IU | Calcium: 48mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Desserts

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Terri Beavers

      December 21, 2019 at 9:40 am

      5 stars
      I’ve never had anything like this before. I don’t even think I’ve ever heard of this before. I can’t wait to try it for the grandkids.

      Reply
      • Maggie Unzueta

        December 31, 2019 at 4:48 pm

        You’re going to love the tamales. Happy cooking!

        Reply
    2. ONICA

      December 8, 2022 at 12:11 pm

      CAN YOU USE PREMADE MASA AND ADD THE CAJETA AND SUGAR?

      Reply
      • Maggie Unzueta

        December 8, 2022 at 2:46 pm

        Yes, but since we don’t know how the masa is made, I wouldn’t advise it. If you try it and the masa doesn’t come together, try putting them in the fridge. Let me know how it goes.

        Reply
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