Cajeta and Walnut Tamales
10 servings, 35 minutes, Ana Rodriguez, 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
Ingreadient
- 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
Direction
- 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.
