Tamales de Cajeta + VIDEO

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.

• 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

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

• 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.

• 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

• 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

• 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.

• 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.

• 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.

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!

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 3 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

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