Spinach-Corn Tamales Recipe

Name: Spinach-Corn Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 large corn husks, divided; 1/2 cup shortening; 1-3/4 cups masa harina; 1 tsp. CALUMET Baking Powder; 3/4 tsp. salt; 1-2/3 cups warm water; 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained; 1 cup frozen corn, thawed; 1 cup KRAFT Mexican Style Finely Shredded Four Cheese; 2 green onions, chopped

Servings: persons

1
Soak corn husks in hot water 30 min.
2
Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended.
3
Gradually add warm water, beating after each addition until light and fluffy.
4
Combine vegetables and cheese.
5
Drain corn husks.
6
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.
7
Top each with 1/3 cup spinach mixture.
8
Fold over both sides and 1 end of each husk to enclose filling.
9
Pour 3 cups water into tamalera pot or 8-qt.
10
stockpot fitted with steamer basket.
11
Line bottom of basket with some of the remaining corn husks.
12
Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel.
13
Cover with lid.
14
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.

843

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 large corn husks, divided, 1/2 cup shortening, 1-3/4 cups masa harina, 1 tsp. CALUMET Baking Powder, and more.

Yes, Spinach-Corn Tamales falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-Corn Tamales

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions