Spinach And Mushroom Tamale Filling Recipes

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SPINACH TAMALES



Spinach Tamales image

Make and share this Spinach Tamales recipe from Food.com.

Provided by Dew S.

Categories     One Dish Meal

Time 1h15m

Yield 16 tamales, 8 serving(s)

Number Of Ingredients 8

16 ounces spinach
16 ounces collard greens
2 cups corn tortilla mix
1 cup canola oil
1 cup rice
2 tablespoons salt
1 tablespoon bouillon
2 tablespoons baking powder

Steps:

  • blend the rice to powderize it.
  • mix everything together adding warm water until you get a soft batter.
  • spread the batter on the on the husk or you can use foil paper instead.
  • Cook in a tamale steamer for about 1 hour.

Nutrition Facts : Calories 358.5, Fat 27.8, SaturatedFat 2, Sodium 2080.9, Carbohydrate 25.1, Fiber 3.2, Sugar 0.5, Protein 4.5

SPINACH, CHEESE & ROASTED PEPPER TAMALES



Spinach, cheese & roasted pepper tamales image

What a wonderful vegetarian take on the traditional meat tamale! Would love to hear feedback on these for sure

Provided by Mandy Holmes

Categories     Tacos & Burritos

Time 1h45m

Number Of Ingredients 10

6-8 large dried corn husks
2 c masa
1 tsp baking powder
1/2 tsp salt
1/3 c vegetarian butter flavored spread
1 1/2-2 c vegetable broth or stock
1 c coarsley chopped fresh spinach
3/4 c 1/4 inch cubes pepper jack cheese
1/2 c chopped roasted red peppers
2 green onions, halved horizontally and sliced

Steps:

  • 1. Place corn husks in hot water and let stand for 15 minutes to soften; remove and blot off excess water
  • 2. Stir together masa, baking powder and salt in a large bowl. Add spread and mix again. Using an electric mixer beat in enough stock/broth to form a soft dough. Stir in remaining ingredients
  • 3. Place equal amounts of mixture on center of each corn husk. Fold in the sides, then the bottom. Place in a steamer basket folded sides down. Cover and cook over medium-low heat 45 minutes to an hour. Best if served immediately with desired toppings

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