Name: Tamales de Cajeta
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 16
Cuisine: Mexican
Ingredients: Crisco All-Vegetable Shortening Baking Sticks; Cake Mate Sugar, Blue; Signature Select Baking Powder, Double Acting; El Guapo® Whole Cinnamon (Canela Entera); Organic Masa Harina; O Organics Milk, Low Fat, Organic; Pecan Nation Pecans, Cinnamon

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Add shortening and sugar to a mixing bowl.

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Whip until creamy. About 2 minutes.
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Add baking powder, cinnamon, and 1/2 the masa harina.

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Mix on low. About 2 minutes. 
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Add remaining masa harina. 
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Change mixing handles, or use a spatula.

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Add the cajeta and milk. 
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Mix thoroughly. Be sure to scrape the sides of the bowl.

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Add the chopped pecans. 
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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.

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Add water to a steamer. 
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Add the tamales with the open-side up. 
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Steam for 1 1/2 hours. 
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Tamales are ready when the peel away from the corn husks easily.

Tamales de Cajeta

Serves 16

55 mins prep

90 mins cook

145 mins total

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