Beef Tongue in Tomato Broth
Cajeta and Walnut Tamales
| By : |
| Servings |
10 Servings
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Ingredients
- 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
Ingredients
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Instructions
- 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.
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