Pecan Cajeta Tamales with Cinnamon Whipped Cream

Pecan cajeta tamales with cinnamon whipped cream are the sweetest way to welcome Tamale season.

Hola tamale season! Estoy lista to enjoy all the tasty tamales. Today I want to share how to make pecan cajeta tamales with cinnamon whipped cream.

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Sweet tamales (tamales dulce) are one of my favorite parts of the holiday season. Warm from the steamer with a cup of café, perfection. Pecan cajeta tamales are a light, fluffy cake wrapped in a corn husk. Dolloped with cinnamon whipped cream these tamales are delicious. 

 

 

The base is a sweetened masa dough. It’s best made the same day you assemble and steam the tamales. Warm from the steamer, ohh so good!

If you love sweet tamales you will love my blackberry coconut tamales and my pumpkin cream cheese tamales.  

 

 

INGREDIENTS NEEDED TO MAKE PECAN CAJETA TAMALES

dried corn husks for tamales – find dried corn husks in the produce area of your grocery store. 

instant masa harina – is made from ground corn that has been softened by soaking in alkali. Masa can be used to make dishes such as tortillas, tamales, tostadas, sopes, gorditas and tetelas.

ground cinnamon

baking powder

salt

vegetable shortening

brown sugar or piloncillo – you can easily swap brown sugar for piloncillo in this recipe.

milk

Cajeta Quemada – is a caramel sauce made from sweetened goat’s milk that has been cooked down until thick, gooey, darkened, and delicious.

pecan halves, chopped

heavy cream

vanilla extract

 

 

HOW TO MAKE SWEET TAMALES

We start by soaking the dried corn husks. This recipe makes between 12-18.

Separate corn husk, removing silk and rinse. Place husks in large bowl, and cover with hot water. Allow husk to soak for at least 30 minutes or overnight.

Soak the husk for at least 30 minutes, you want them pliable for easier folding. Soak the husk while you prepare the masa.

The masa is lightly sweetened by cinnamon and brown sugar, you can also use grated piloncillo if you have it on-hand.

In a bowl combine masa harina, ground cinnamon, baking powder and salt.

In a stand mixer whip shortening and brown sugar until light and fluffy. Reduce speed, slowly add the masa harina mix. Mix until well combined. Add milk, cajeta and mix until well combined. Add chopped pecans, mix. 

These tamales do not have a filling, as most traditional tamales do. All ingredients are mixed into the masa.

To assemble, place 3 tablespoons of masa on softened corn husk. Spread, leaving ¼ inch from the flat end of the husk. Fold both sides in tightly to overlap and fold the pointed end up to meet the flat end. Place on baking sheet, covered with a damp kitchen towel, continue this process until all tamales are assembled.

Prepare steamer by filling bottom of steamer with water until you reach lip, then insert steamer tray.

(Prepare steamer as directed by manufacturer instructions)

Place the tamales upright in steamer open end facing up. Cover, bring to a boil, allow to boil for 5 minutes, reduce heat and simmer for 40 minutes.

I dollop sweet, whipped cream over these tamales, for a beautiful finish. Allow tamales to cook for 10 minutes, before removing from the steamer. This time allows the tamales to firm up a it, and the husk will be easier to remove.

While tamales cook make cinnamon whipped cream. Beat heavy cream, vanilla extract, and cinnamon on high until foamy, gradually add sugar until light and fluffy.

Place in fridge until ready to serve.

Let the tamales cool down for 10 minutes before serving.

Serve topped with cinnamon whipped cream and pecans.