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Best Easy Tamales de Cajeta Recipe

Name: Best Easy Tamales de Cajeta Recipe
Total time: 90 min
Yield: 85 g
Ingredients: masa harina 2 cups; unsalted butter 6 tbsp; evaporated milk 1 cup; cajeta 1 cup; corn husks 16 pieces; baking powder 1 tsp; granulated sugar 0.5 cup; vanilla extract 2 tsp; salt 0.25 tsp

Sweet tamales filled with cajeta (goat milk caramel) for a rich, indulgent dessert. These family celebration treats feature Mexico's beloved caramel flavor in a steamed masa package.

Cook 90 min Difficulty NORMAL 280 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

masa harina 2 cups
unsalted butter 6 tbsp
evaporated milk 1 cup
cajeta 1 cup
corn husks 16 pieces
baking powder 1 tsp

Seasonings/Sauce

granulated sugar 0.5 cup
vanilla extract 2 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 42 g 60%

Protein 4 g 6%

Fat 10 g 34%

Serving size 85g

Cooking steps

1

Soak corn husks in warm water for at least 30 minutes until fully pliable and soft.
2

Cream unsalted butter in a large bowl for 3–4 minutes until light and fluffy. Gradually beat in granulated sugar.
3

Add masa harina, baking powder, and salt. Mix well, then slowly incorporate evaporated milk and vanilla extract on low speed till a smooth batter forms.
4

Spread a heaping spoonful of masa mixture onto the center of each corn husk, flattening to about 1/4 inch thick. Place a tablespoon of cajeta in the center; fold the sides of the husk over to enclose, then fold up the bottom.
5

Arrange tamales upright in a steamer. Steam over gently simmering water for 60–75 minutes, ensuring water is replenished as needed. Tamales are done when masa pulls away cleanly from husk.
6

Rest tamales for 10 minutes after steaming. Serve warm, or drizzle extra cajeta for extra richness.

Personalized Q&A

Q. What's the key ingredient in this Tamales de Cajeta recipe?

The standout ingredient is cajeta, a goat milk caramel, which delivers the rich sweetness and signature flavor that makes these tamales a festive Mexican dessert. Masa harina and evaporated milk provide the tender masa base, but it's the cajeta filling that truly defines this dish.

Q. How do I ensure the masa stays moist and avoids drying out during steaming?

Achieving a moist masa depends on soaking the corn husks thoroughly and mixing the masa with enough evaporated milk and butter. When spreading the dough, keep it a bit thick so the cajeta doesn't seep through. Steam gently and check for water level throughout—low heat prevents the masa from drying or hardening before it's fully cooked.

Q. What can cause poor texture in tamales de cajeta, like gummy or dense results?

Dense or gummy tamales may result from under-creaming the butter or insufficient baking powder. Ensure you beat the butter and sugar thoroughly for airiness, and don't skimp on baking powder. Also, let tamales rest after steaming; this allows them to firm up, making removal from the husks easy and preventing stickiness.

Q. How many calories and carbs are in each serving of these sweet tamales?

Each serving contains about 280 kcal, with 42g of carbohydrates, making up 60% of total calories. Fat accounts for 34% (10g per serving) and protein is 6% (4g per serving). These ratios reflect the sweet, masa-rich character of this dessert.

Best Easy Tamales de Cajeta Recipe

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