SPINACH-CORN TAMALES
They're tamales with a corn combo: in the dough and in the filling, where it's paired with spinach and just the right amount of melty cheese.
Provided by My Food and Family
Categories Meal Recipes
Time 1h40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating after each addition until light and fluffy. Combine vegetables and cheese.
- Drain corn husks. Spread about 1/3 cup masa dough into 4x3-inch rectangle down center of each of 12 husks, leaving about 2 inches at top of husk. Top each with 1/3 cup spinach mixture. Fold over both sides and 1 end of each husk to enclose filling.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from husks, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
SPINACH, CHEESE & ROASTED PEPPER TAMALES
What a wonderful vegetarian take on the traditional meat tamale! Would love to hear feedback on these for sure
Provided by Mandy Holmes
Categories Tacos & Burritos
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Place corn husks in hot water and let stand for 15 minutes to soften; remove and blot off excess water
- 2. Stir together masa, baking powder and salt in a large bowl. Add spread and mix again. Using an electric mixer beat in enough stock/broth to form a soft dough. Stir in remaining ingredients
- 3. Place equal amounts of mixture on center of each corn husk. Fold in the sides, then the bottom. Place in a steamer basket folded sides down. Cover and cook over medium-low heat 45 minutes to an hour. Best if served immediately with desired toppings
SPINACH TAMALES
Make and share this Spinach Tamales recipe from Food.com.
Provided by Dew S.
Categories One Dish Meal
Time 1h15m
Yield 16 tamales, 8 serving(s)
Number Of Ingredients 8
Steps:
- blend the rice to powderize it.
- mix everything together adding warm water until you get a soft batter.
- spread the batter on the on the husk or you can use foil paper instead.
- Cook in a tamale steamer for about 1 hour.
Nutrition Facts : Calories 358.5, Fat 27.8, SaturatedFat 2, Sodium 2080.9, Carbohydrate 25.1, Fiber 3.2, Sugar 0.5, Protein 4.5
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