VEGETARIAN TAMALES WITH SPINACH, CORN AND CHEESE FILLING
Recipe to make vegan tamale with steamed cornmeal dough stuffed with spinach, corn and bean filling. They are portable and so tasty.
Provided by Pavani
Categories Main Course
Time 2h30m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 104 kcal, ServingSize 1 serving
SPINACH AND CORN TAMALES
These tamales are vegan and gluten free.
Categories Vegetarian Meals Party Party Vegetarian Meals Mexican Mexican Vegetarian Meals Vegan Vegan Vegetarian Meals Snack Vegetarian Meals Snack
Yield 13
Number Of Ingredients 12
Steps:
- Makes 13 tamales.
- Add piping hot vegetable stock to masa in a mixer. Mix until all is integrated. Add the vegetable mixture with the salt and baking powder. Integrate completely then add the oil. Mix for 3 minutes.
- Grind all of the Filling ingredients in a food processor.
- On a soaked corn husk, add about 1/3 cup of masa mixture. Flatten the masa into a large rectangle on the corn husk. Add about 2 large tablespoons full of filling down the middle of the masa rectangle in a strip. Roll the tamale up and repeat until all tamales are made. Steam the tamales in a steamer for 45 minutes.
Nutrition Facts : Nutritional Info Servings Per Recipe 13 Amount Per Serving Calories
EASY CORN TAMALES
Provided by Marcela Valladolid
Time 1h50m
Yield 20 tamales
Number Of Ingredients 8
Steps:
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
CREAMED CORN TAMALES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 20 tamales
Number Of Ingredients 5
Steps:
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
SPINACH TAMALES
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
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-CORN TAMALES
They're tamales with a corn combo: in the dough and in the filling, where it's paired with spinach and just the right amount of melty cheese.
Provided by My Food and Family
Categories Meal Recipes
Time 1h40m
Yield 12 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MELANIE'S RICH AND CREAMY GREEN CHILI AND CORN TAMALES
I actually just finished making this dish for my Next Food Network Star audition video. I think Karma was on my side today because it came out better than ANY batch of tamales I ever made.
Provided by Melanie B.
Categories Corn
Time 4h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Do all prep work with the corn and green chilis.
- Clean and rinse the corn husks. Place in a large bowl and soak in hot water for about 30 minutes.
- Make the masa by mixing together all of the masa ingredients with a mixer. The consistency should end up similar to a chocolate chip cookie dough, slightly wetter.
- Make the filling by stirring together all of the filling ingredients in a large bowl.
- Spread masa in center of each corn husks. Sometimes you may need to use two corn husks to make it wide enough. I like my tamales to be very thick and large, so you want to spread it into a rectangular shape approximately 6 inches by 3-4 inches, depending on the shape of your corn husks.
- Place a spoonful of the filling in the center of the masa in each corn husk.
- Roll like a burrito, ensuring the filling is sealed on all sides with masa.
- Place in a steamer and cook the batch together for approximately 45-60 minutes. You want the masa to be cooked but not overcooked. It will still appear a bit wet when tested, but not stick to the corn husk.
- Serve with a bit of shredded cheese, fresh scallions, and cilantro -- and sour cream if you desire!
- Enjoy!
SPINACH WITH CORN AND TOMATOES
I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!
Provided by Bobtail
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
- Add 1 package (10 ounces) frozen corn kernels, thawed.
- Cook until warmed through, 1 to 2 minutes.
- Add 4 cups baby spinach (about 5 ounces), finely sliced.
- Cook until wilted, 1 to 2 minutes.
- Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
Nutrition Facts : Calories 102, Fat 3, SaturatedFat 0.4, Sodium 611.4, Carbohydrate 18.8, Fiber 2.6, Sugar 0.1, Protein 3.4
More about "spinach and corn tamales food"
SPINACH AND CHEESE TAMALES - ROCKIN MAMA™
From rockinmama.net
UCHEPOS (FRESH CORN TAMALES) RECIPE - FOOD & WINE
From foodandwine.com
TAMALE - WIKIPEDIA
From en.wikipedia.org
SKILLET CORN TAMAL WITH DUCK FAT AND ROASTED GARLIC
From patijinich.com
SPINACH AND CORN TAMALES RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PATI JINICH'S TAMALES CELEBRATE MEXICAN CULTURE, COOKING AND …
From washingtonpost.com
TOP 41 FOOD NETWORK TAMALE RECIPE RECIPES
From hercules.dixiesewing.com
SPINACH TAMALES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CREAM CHEESE TAMALES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY TAMALES WITHOUT CORN HUSKS RECIPES ALL YOU NEED IS …
From stevehacks.com
SPINACH AND CORN TAMALE CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
SPINACH AND CHEESE TAMALES: TAMALES DE ESPINACA CON QUESO
From mexconnect.com
THE 10 BEST PLACES TO ORDER TAMALES IN HOUSTON
From houstoniamag.com
SPINACH AND CORN TAMALES RECIPE - PINTEREST.COM
From pinterest.com
SWEET CORN, CHICKEN AND CHEESE TAMALES - WOODLAND FOODS
From woodlandfoods.com
CORN, GREEN CHILE, AND CHEESE TAMALES RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love