Spinach and Cheese Tamales (Tamales de Espinaca con Queso)
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Makes 30 medium-sized tamales
3 tablespoons oil
2 pounds corn masa
1 bunch fresh spinach, finely chopped or 1 pound frozen chopped spinach
4-1/2 sticks butter or margarine
2 cups shredded mild white cheese such as Adobera, Asadero or Monterrey Jack
1 tablespoon baking powder
2 finely chopped tomatoes
1 small onion, finely chopped
1-1/2 cups whipping cream
30 corn husks (soaked in hot water until cooled and drained), or aluminun foil
for wrapping the tamales
Salt and pepper, to taste
Heat the oil in a skillet and sauté the onion until translucent, add the tomatoes and spinach and cook until the spinach is wilted. Season to taste with salt and pepper and allow to cool.
Knead the masa by hand or in a mixer. Mix in the butter or margarine, salt to taste, baking powder, cheese and spinach mixing well after each addition. Check and adjust seasonings as necessary.
Place about 3 tablespoons of the masa on each corn husk or piece of aluminum foil. Fold the sides over the mixture and then fold up the bottom. (If using the corn husks there will be an opening at the top when you finish). Place them in a steamer open end up and steam for approximately 1- 1/2 hours or until the masa is cooked and fluffy.
Serve hot and cover with Tomato, Poblano Salsa and cream. Serve with beans.