Spinach and Cheese Tamales
Discover the vibrant flavors of homemade Spinach and Cheese Tamales, a delightful vegetarian twist on a beloved Mexican classic. These tamales feature a soft and fluffy masa dough enriched with vegetable broth and butter, perfectly complemented by a savory filling of sautéed spinach, garlic, onion, creamy Monterey Jack cheese, and aromatic cumin. Wrapped in softened corn husks and steamed to perfection, each tamale is a pocket of warmth and comfort that delivers authentic taste in every bite. Perfect for family gatherings or special occasions, this recipe is surprisingly easier to make than you might think and yields a generous batch to share. Whether you’re seeking a hearty vegetarian option or looking to explore traditional Mexican cuisine, these spinach and cheese tamales are sure to be a crowd-pleaser! Keywords: spinach and cheese tamales, vegetarian tamales, Mexican tamales recipe, homemade tamales, masa dough tamales.
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Recipe Information
Ingredients
- 30 sheets Dried corn husks
- 4 cups Masa harina (corn flour)
- 3.5 cups Vegetable broth
- 1.5 teaspoons Baking powder
- 1 teaspoons Salt
- 1 cup Unsalted butter, softened
- 4 cups Fresh spinach, chopped
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 cups Monterey Jack cheese, shredded
- 1 teaspoon Cumin
- 0.5 teaspoon Black pepper
Instructions
Soak the corn husks in warm water for at least 30 minutes to soften them. Drain and set aside.
In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the vegetable broth, mixing until well combined.
Add the softened butter to the masa mixture and beat with an electric mixer until the dough becomes light and fluffy, about 5-7 minutes.
In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in cumin and black pepper, removing from heat once combined.
Transfer the spinach mixture to a bowl and let it cool slightly before adding the shredded cheese. Mix until well combined.
To assemble the tamales, spread about 2 tablespoons of masa dough onto the center of a softened corn husk, leaving about 1-2 inches from the bottom edge.
Add 1-2 tablespoons of the spinach and cheese mixture on top of the masa layer.
Fold the sides of the corn husk over the filling, then fold the bottom up to enclose. Tie with kitchen string if necessary.
Repeat the process until all masa and filling are used.
Arrange the tamales upright in a steamer basket, ensuring they do not touch the water. Cover with a damp cloth or remaining husks.
Steam the tamales over simmering water for about 90 minutes or until the masa is firm and pulls away easily from the husk.
Remove tamales from the steamer and let them rest for a few minutes before serving.
Nutrition Facts
Calories |
5026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.3 g | 409% | |
| Saturated Fat | 169.7 g | 848% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 6691 mg | 291% | |
| Total Carbohydrate | 454.8 g | 165% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 20.8 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2790 mg | 215% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4781 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
