TamalesMediumFree

Cambray Tamales (Sweet Mixed-Filling Tamales)

Name: Cambray Tamales (Sweet Mixed-Filling Tamales)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 25 Dried corn husks; 50 g Candied cactus; 500 g Masa flour; 200 g Butter; 100 g Raisins; 80 g Walnuts; 400 ml Chicken stock; 3 tbsp Sugar; 1 tsp Baking powder

100 min (40 prep + 60 cook) Medium 20 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Sweet Mexican tamales with a mixed filling of raisins, walnuts and candied cactus.

About this recipe

Corn masa tamales filled with raisins, walnuts and candied cactus with butter. Sweet and savoury mixed tamales typical of the Christmas season in central Mexico.

History & Origin

Cambray tamales are a festive preparation from central Mexico, especially associated with the Christmas season and posadas. Their origin is somewhat mysterious: some historians link the name to the Cambray neighbourhood in Mexico City, where these special tamales with sweet imported ingredients were first made during the colonial era. What distinguishes Cambray tamales is their varied filling and bittersweet character: black and golden raisins, chopped walnuts, and candied cactus, all bound with butter that adds richness different from conventional tamales. The masa also differs: beaten with butter and sugar until fluffy and slightly sweet, creating a delicious contrast with the filling. This beating technique, similar to a light sponge, was likely introduced by Spanish nuns who mastered colonial confectionery. Traditionally wrapped in corn husks and steamed alongside savoury tamales, Cambray tamales are the most coveted at Christmas tamaladas by children and adults alike.

Estimated cost

£10.00

Total cost

£0.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

195

Calories

Protein

26g

Carbohydrates

Fat

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 20 dried corn husks in hot water for 30 minutes until softened. Drain and pat dry with a tea towel.
2
Beat 200g room-temperature butter with 2 tablespoons sugar until creamy. Add 500g masa flour mixed with 1 teaspoon baking powder and 1/2 teaspoon salt. Gradually incorporate 400ml warm chicken stock, beating until you have a soft, fluffy masa.
💡 The masa is ready when a small piece floats in cold water.
3
Prepare the filling: mix 100g raisins, 80g chopped walnuts, 50g diced candied cactus and 50g desiccated coconut (optional) with 1 tablespoon sugar.
💡 If you cannot find candied cactus, use mixed candied peel.
4
Spread 2 tablespoons of masa over the centre of a corn husk. Place 1 tablespoon of filling in the middle. Fold the sides of the husk inward, then fold the bottom up. Tie with husk strips if needed.
5
Steam the tamales standing upright for 60-70 minutes. They are ready when the masa peels away easily from the husk.
💡 Never open the steamer during the first 45 minutes.