SWEET CAJETA TAMALES (INSTANT POT)
A change from traditional Mexican tamales, sweet tamales with cajeta combine brown sugar, cinnamon, and almonds or walnuts cooked in the Instant Pot and drizzled with cajeta and sprinkled with additional almonds.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Open up the corn husks and separate - place them in a large bowl with cool water. Or, in a sink with cool water, and throw a heavy plate on top to keep them somewhat submerged.
- In your KitchenAid, cream the butter, brown sugar, cinnamon, heavy cream and cajeta until light and fluffy. Add the almonds, masa harina, and baking powder and mix just until combined.
- Add 1 1/2 C. of water to your Instant Pot and place your trivet inside. On the trivet, lay a clean, soaked corn husk as a base.
- Prepare to make your tamales: with a husk in hand, point the widest end upwards, and spread 4-5 Tbsp of dough from left to right, keeping at least 3 inches open from the bottom. Fold the tamale in from the left, then from the right, then up from the bottom, and place in a dish/pan. Repeat until all the dough has been used.
- Place your tamales open end upwards in the Instant Pot - it can fit up to 18-19 depending on size, but this recipe will make just 9, leaving quite a bit of room. Once they have all been placed in the Instant Pot, close the lid, seal the valve, and set the pot on manual (high pressure) for 26 minutes. Once the pot beeps finished, do a quick release and use a thongs to lift each tamale out onto a platter.
- Allow to cool slightly before enjoying. Best eaten warm, drizzled with additional almonds/walnuts and cajeta.
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