Spinach Tamales
Delight your taste buds with these vibrant and flavorful Spinach Tamales, a unique twist on the classic Mexican favorite! Infused with fresh spinach puree, the masa dough boasts a beautiful green hue and earthy flavor that pairs perfectly with a gooey cheese filling. These tamales are wrapped in soft corn husks and steamed to perfection, creating a tender and aromatic treat that’s both satisfying and vegetarian-friendly. Ideal for family gatherings or festive celebrations, this recipe is surprisingly simple, using pantry staples like masa harina, vegetable broth, and shredded cheese. Serve these homemade tamales warm with a zesty salsa or a side of creamy guacamole for an unforgettable meal. Packed with wholesome ingredients and a vibrant presentation, these spinach tamales are a must-try for any tamale enthusiast or plant-based food lover!
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Recipe Information
Ingredients
- 4 cups Fresh spinach
- 3 cups Masa harina (corn flour)
- 2.5 cups Vegetable broth
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Vegetable shortening or lard
- 2 cups Shredded cheese (e.g., Oaxaca, Monterey Jack, or Mozzarella)
- 20 Corn husks, soaked in warm water
Instructions
Begin by soaking the dried corn husks in warm water for at least 30 minutes to make them pliable.
In a blender or food processor, blend the fresh spinach with 1 cup of the vegetable broth until smooth. Set aside.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
Using an electric mixer, beat the vegetable shortening or lard until light and fluffy, about 3 minutes.
Gradually add the spinach puree and remaining vegetable broth to the masa mixture, mixing until the dough is smooth and cohesive. The dough should have the consistency of thick peanut butter. If too dry, add more broth, a tablespoon at a time.
Pat the soaked corn husks dry with a clean kitchen towel. Lay one husk flat, with the wider end at the top.
Spread about 2 tablespoons of the spinach masa dough onto the center of the husk, leaving about 1-2 inches of space at the bottom and sides for folding.
Add a tablespoon of shredded cheese in the center of the masa.
Fold the sides of the corn husk over the filling, then fold the bottom up to create a neat packet. Tie with a thin strip of corn husk if needed to secure.
Repeat the process until all the tamales are assembled.
Arrange the tamales upright in a steamer basket, open-end up. If necessary, use a damp kitchen towel or extra corn husks to cover the tamales and keep them stable.
Steam the tamales over simmering water for 60 minutes, checking occasionally to ensure the water doesn’t evaporate. Add more water as needed.
To check for doneness, remove one tamale and let it cool for a minute. The masa should easily separate from the husk when unwrapped.
Serve warm, with your favorite salsa or sides.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.5 g | 410% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5756 mg | 250% | |
| Total Carbohydrate | 327.3 g | 119% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 10.9 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2335 mg | 180% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2347 mg | 50% | |
*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.
