Spinach And Corn Tamales Recipes

VEGETARIAN TAMALES WITH SPINACH, CORN AND CHEESE FILLING

Steps:

• Dried corn husks need to be soaked in warm water prior to using to make them soft & pliable. Fill a deep pan with warm water and soak the dried husks for 15~20 minutes.
• Soak more husks than you need for the recipe because there might be rips and tears and also you need a few extra to line the steamer basket and tie the tamales. Once the husks are ready, then drain and keep them ready.
• Heat oil in a saute pan on medium heat, add the onions and cook till they translucent. Stir in the garlic cloves and cook for 30 seconds or until fragrant.
• Add green pepper, corn and spinach. Cook covered till the veggies are tender, about 3~5 minutes.
• Stir in cumin, chili powder, salt and pepper. Mix well and turn off the heat.
• Set up the steaming basket. Fill the pot with 2~3" of water, or whatever level will stay below the steamer basket. Line the steamer basket with a few corn husks and keep ready.
• In a large mixing bowl, with a handheld mixer or in a stand mixer, cream together the shortening and margarine until creamy and light.
• Sift in the masa harina, baking powder, garlic powder and salt, then continue to beat for about 3 minutes, until a sandy looking mixture forms.
• Pour the vegetable stock into the masa mixture and continue to beat until all the liquid is absorbed and a fluffy dough forms, about 5 minutes.
• The tamale dough should have a moist -- almost like mashed potato consistency - and should be easily spread with a rubber spatula. If the mixture seems too wet, then sprinkle in another tablespoon or two of masa harina. If too dry, then drizzle a tablespoon of vegetable stock until the desired consistency is reached. Use this dough right away for making tamales.
• Once Step 1~4 are done, get ready to make the tamales.
• For each tamale, spread a generous ¼cup of dough down the center of a pliable soaked corn husk, leaving at least 1½" on either end. This will form a oblong of 4~5" wide and ⅜~½" thick. Spoon 1 generous tablespoon of filling down the center of the tamale dough, then top with a little of the grated cheese.
• Grab both the edges of the corn husk that are not covered with dough. Bring the edges toward each other and push the sides of the masa dough together to encase the filling. Gently press the tamale to form a firm, solid tube shape. Tightly twist each end of the tamale wrapper and tightly tie each end with a soaked corn husk strip. You can even use kitchen twine to tie the tamales.
• About half way through the tamale making, turn the steam basket on and get the water going. So that the steamer will be ready for you when the tamales are done.
• Fill a large saucepan with 2~3" water. Line the steamer basket with a few soaked corn husks. Set the tamales upright in the basket, starting from the sides of the basket and working inward. Top with any leftover corn husks.
• Place the steamer basket in the pot, cover and steam for at least 45~55 minutes. Halfway through cooking, make sure to see if the water in the steamer has all evaporated. If it is, then pour water.
• Check one to see if they are done, if not steam for an additional 5~10 minutes.
• Add about 2 cups of water in the instant pot container. Place the prepared tamale in a steamer basket. Close the lid and put the vent to sealing. Cook on high pressure for 30 minutes. Let the pressure reduce naturally.

FRESH SPINACH TAMALE PIE

Steps:

• Place tamales in a single layer in a greased 6-qt. slow cooker. In a large bowl, combine beans, corn, onions, olives and garlic powder; spoon over tamales. In same bowl, combine pepper, sour cream and chiles; spoon over bean mixture. Top with spinach., Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

SPINACH WITH CORN AND TOMATOES

Steps:

• In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
• Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
• Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

SPINACH WITH CORN

Steps:

• Wash spinach and chop coarsely.
• Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
• Add corn, cover skillet, raise heat to medium and cook 3 minutes.
• Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

SPINACH-CORN TAMALES

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.