Spinach-Corn Tamales Recipe

Name: Spinach-Corn Tamales
Yield: 4 servings
Cuisine: American
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

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Spinach-Corn Tamales

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