Gabriela Cámara’s Sweet Tamales de Guayaba Recipe

Tamales are self-contained meals, made with both sweet and savory fillings and conveniently wrapped in their own compostable plates. Since they’re usually made en masse, tamales are a Mexican food staple, appearing most often at parties and celebrations.

Each winter, Chef Gabriela Cámara, of Mexico City’s Contramar, San Francisco’s Cala, and Onda in Los Angeles, favors a guava filling for sweet tamales while the tropical fruit is in season, but feel free to try this recipe with other high-pectin fruits, which make for jammy fillings—plums, apples, pineapple, and berries are all excellent choices.