Spinach And Cheese Tamales

Introducing a delightful Mexican-inspired recipe that will surely become a household favorite – Spinach and Cheese Tamales! Tamales are a traditional dish that brings families together, and the combination of spinach and cheese adds a delicious twist to this classic recipe. These tamales are perfect for a cozy night in or for sharing at a festive gathering. Let’s get started on making these flavorful and comforting tamales.

Ingredients:

– 2 cups masa harina (corn flour)
– 1 cup vegetable broth
– 1/2 cup unsalted butter, softened
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 10 ounces fresh spinach, chopped
– 1 cup shredded cheese (such as Oaxaca, Monterrey Jack, or Cheddar)
– 1/2 cup salsa verde
– Corn husks, soaked in warm water for 30 minutes

Instructions:

1. In a large mixing bowl, combine the masa harina, vegetable broth, softened butter, baking powder, and salt. Mix well until a soft dough forms. You may need to adjust the consistency by adding more broth or masa harina until you reach a spreadable consistency.

2. In a separate saucepan, sauté the chopped spinach until wilted. Remove from heat and let it cool slightly. Once cooled, mix in the shredded cheese until well combined.

3. Take a soaked corn husk and spread a thin layer of the masa mixture onto the center of the husk, leaving space around the edges. Spoon some of the spinach and cheese mixture on top of the masa layer. Drizzle a spoonful of salsa verde over the filling.

4. Fold one side of the corn husk over the filling, then fold the other side to enclose the filling completely. Fold the narrow end of the husk up and secure with a thin strip of corn husk. Repeat this process with the remaining ingredients.

5. In a large steamer pot, arrange the tamales vertically with the open end facing up. Make sure to pack them snugly to prevent them from unraveling during cooking. Fill the bottom of the pot with water, making sure it does not touch the tamales.

6. Cover the tamales with a damp kitchen towel and place the lid over the pot. Steam the tamales over medium heat for about 1 1/2 to 2 hours, or until the masa is cooked through and pulls away easily from the husk.

7. Once cooked, remove the tamales from the steamer and let them rest for a few minutes before serving. Garnish with additional salsa verde, cheese, and fresh cilantro, if desired.

Enjoy these Spinach and Cheese Tamales warm with a side of Mexican rice, beans, or a refreshing salsa. They are great for sharing with friends and family, so make a batch and spread the joy of homemade tamales. This recipe is a wonderful way to bring the flavors of Mexico into your home and create lasting memories around the dining table.