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, CHEESE & ROASTED PEPPER TAMALES
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
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
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
FRESH SPINACH TAMALE PIE
I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it--my family and friends love this dish!-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 459 calories, Fat 24g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 1013mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 7g fiber), Protein 23g protein.
SPINACH AND MUSHROOM TAMALE FILLING
For years I'd tried to find a spinach tamale filling similar to one I've tasted in restaurants, to no avail. Finally, I decided to make my own and this recipe has proved every bit as delicious as what I tasted in restaurants - this filling is so very good! Use your favorite prepared masa to make it into tamales, or mix your own. (Time does not include making the filling into tamales.)
Provided by Julesong
Categories Spinach
Time 30m
Yield 12-16 tamales worth of filling, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Begin with the spinach by washing, stemming, and chopping it into approximately 1/4-1/2 inch pieces. Mince the garlic and onions; brush, slice, and chop the mushrooms.
- Over medium-high heat in a *very* large pot (I use my largest Le Creuset) heat the oil. Add the minced garlic and scallion and sauté quickly, stirring, for about 20 seconds (careful not to burn the garlic!).
- Quickly decrease the temperature to medium and add the sliced mushrooms, and allow to sauté for about 5 minutes. Add the chopped spinach, salt, sugar, pepper, nutmeg, and cinnamon. (This step is admittedly the messiest part of making the filling, because spinach is so much larger before it cooks down; I usually add it about a 1/3 at a time to the large pot, stir it and wait for it to cook down a bit, and add more until I've got all of it into the pot. Cover it for about 2 minutes, stir again and uncover, and continue cooking.) Sauté for about 10 minutes, stirring frequently, until tender.
- Pour cooked mixture into a colander and allow to drain - if you like, you can reserve the juices for making sauce for the tamales after they're cooked or for some other use.
- Lower the temperature to low and add the crema and cotija and continue cooking for 5 minutes, stirring so that it's mixed well and the cheeses do not scald. Remove from heat and set aside to cool.
- Use as filling for your tamales and enjoy! I prefer to make a simple crema and garlic sauce for these tamales, but a red sauce is also good (although it can overpower the lighter tasting tamales, so you'll want to be careful). Also, although the small amount of salt might not seem like enough when reading through the recipe, remember that cotija cheese is salty - it provides plenty of seasoning to the filling.
Nutrition Facts : Calories 315.9, Fat 21.3, SaturatedFat 6.2, Cholesterol 23.1, Sodium 734.6, Carbohydrate 21.5, Fiber 6.7, Sugar 7.2, Protein 17.2
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
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